2026-07-27T12:40:52Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/00007104 2021-12-13T00:57:27Z 1582963390870:1582967436313 user-uy

Evaluation of Khaung-Yay (Traditional Myanmar Ethnic Alcoholic Beverages) Pwint Phyu Thin Aye Aye Mar Bo Bo Thet Nwe Nwe Aung A study was conducted to evaluate the characteristics of Khaung-Yay (Traditional Myanmar Ethnic Alcoholic Beverages) which are ordinarily made from fermented rice. Three types of Khaung-Yay, Kachin, Kayar and Chin were collected to study the physicochemical characteristics,microbiological assay, antioxidant activity, total phenolic content and sensory qualities of ethnic alcoholic beverages. The significant correlation between the values in percentage (100%) of DPPH free radical scavenging activity of each Khaung-Yay observed from 25.74 ± 3.73 to 83.60 ± 1.61, 57.71 ± 0.99 to 94.71 ± 0.43 and 21.62 ± 55.25and the resultant in the values of total phenolic compounds203.09±8.62, 251.98±4.35 and 132.18 ± 5.36 were observed. The mold contamination was not found in each types of Khaung-Yay. 2019-12-12 http://hdl.handle.net/20.500.12678/0000007104 https://meral.edu.mm/records/7104