Physiochemical Quality and Sensory Characteristics of Made with Soybean, Rice, and Wheat for Commercial Production.

The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of : soybean, rice, and wheat . is made by inoculating following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of with a highly trained sensory panel ( = 7) using the Spectrum Method. Differences in physiochemical and sensory profiles were observed on three samples ( < 0.05). Soybean had higher values in acid and TA, while rice had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat had the lowest values in protease activities. The flavor profile of soybean was characterized by bean sprout, cracker, and aromatics; that of rice was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat was characterized by woody and roasted aromatics.