Thesis Archive
Evaluation of the Effects of Ultrafiltration on the Quality and Stability of Pre-filtered and Pasteurized Philrice Tapuy (2016-2017)
Cesar Nicolo C. Tutaan
Carlo John C. Apellido
John Reindle S. Crisologo
Abstract:
-“Tapuy is a Philippine rice wine originating from Batad, Ifugao made from interaction of microorganisms found in a culture called bubod and rice. Compounds responsible for flavor are produced by the decomposition of proteins by proteases, which are produced by some microorganisms from bubod, and the formation of glycerol and fatty acids by the yeasts. However, the proteins cause turbidity and discoloration due to protein instability, and the development of a patis-like off-flavor and aroma during storage. The Philippine Rice Research Institute (PhilRice) conducted extensive research to significantly improve the quality of this product and was successful in extending its shelf life from less than a week to about six months. However, persistent darkening and development of patislike off-flavor and aroma still existed after six months of storage. With the use of membrane technology, specifically ultrafiltration, these problems can be addressed by removing the compounds that cause the darkening and off-flavor development of the stored tapuy. Pre-filtered and pasteurized batches of tapuy were passed through ultrafiltration membranes with different molecular weight cut-offs. The performance of each membrane, and its effect on the physicochemical properties and stability of the wine were evaluated. It was found that the ultrafiltration process did not affect most of the physicochemical properties, except for the protein and polyphenol contents. Flux decline was also shown to increase with increasing molecular weight cut-off for the pasteurized wine. It was concluded that ultrafiltration is a viable option for the production of tapuy.”
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Dr. Lawrence P. Belo