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Identification of alcoholic compounds in fermented glutinous rice (tapai)


Citation

Abdul Hamid, N. H. and Mat Hashim, Dzulkifly and Mustafa, Shuhaimi and Che Man, Yaakob (2009) Identification of alcoholic compounds in fermented glutinous rice (tapai). In: 3rd IMT-GT International Symposium on Halal science and Management 2009, 21-22 Dec. 2009, KLIA Sepang, Malaysia. (pp. 32-36).

Abstract / Synopsis

Fermented glutinous rice (tapai) is a popular dessert amongst Malaysian consumers. However,consumption of tapai had rise the Halal issue to the Muslim community since its alcohol content is similar to beer which is 5 %. Furthermore, the aim of this study is to provide information about alcoholic compounds in tapai other than ethanol. The identification of the alcoholic compounds was performed using headspace coupled to gas chromatography flame ionization detector (HSGC-FID). The tapai was fermented in the laboratory for 3 days at 300C using inoculum obtained from Malaysian Agricultural Research and Development Institute (MARDI). It was found that after 3 days, the alcohols detected were short chain and long chain alcohol. Short chain alcohol was ethanol, and the long chain alcohols were 1-propanol, 2-methyl-1-propanol and 3-methylbutanol.


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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Halal Products Research Institute
Publisher: Halal Products Research Institute, Universiti Putra Malaysia
Keywords: Identification; Glutinous rice; Alcoholic compounds; HS-GCFID; Halal
Depositing User: Samsida Samsudin
Date Deposited: 29 Apr 2013 09:54
Last Modified: 03 Aug 2018 09:26
URI: http://psasir.upm.edu.my/id/eprint/19918
Statistic Details: View Download Statistic

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