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  1. University of Yangon
  2. Department of Industrial Chemistry

Evaluation of Khaung-Yay (Traditional Myanmar Ethnic Alcoholic Beverages)

http://hdl.handle.net/20.500.12678/0000007104
http://hdl.handle.net/20.500.12678/0000007104
3ed28af0-e7ed-4756-ae1f-01044406eb9e
b198a65e-c754-4721-b4cc-5369db65084d
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Publication type
Conference paper
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Publication
Title
Title Evaluation of Khaung-Yay (Traditional Myanmar Ethnic Alcoholic Beverages)
Language en
Publication date 2019-12-12
Authors
Pwint Phyu Thin
Aye Aye Mar
Bo Bo Thet
Nwe Nwe Aung
Description
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.
Conference papers
12th–14thDecember 2019
2nd International conference on bioeconomy
Research Center (Inya)University of Yangon Yangon, Myanmar
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