Determination of some properties of vinegar similar products obtained from rice

In this research, the quality characteristics of the vinegar products obtained after shaving of the shaving process in the form of unprocessed brown rice, white rice obtained by shaving process and the production of three different vinegar after the separation of the rice with high nutritional value is made. According to the health and usage purposes of vinegar in the world, various vinegar products are produced. When the chemical composition of the circus is examined, taste and volatile components, alcohols, amino acids, organic acids and phenolic compounds are formed. Raw material used in the formation of the circus is one of the important factors affecting this content. The rice used in our study is of clear color and its grain is of medium size and it is obtained from Osmancık Municipality of Çorum province. After separation of rice from rice, untreated brunette rice, white rice obtained by trimming process and shaving residues in shaving process, pH, total acidity (titration acidity) and alcohol determination analysis were performed in three different forms of vinegar formation process. Raw material, color, ash, dry matter, Ph brix, total acidity, mineral matter, antioxidant capacity determination (DPPH method) and the total phenolic substance (Folin-Ciocalteu Method) determination and vinegar in the formation of the effect on the vinegar components to see the thirty and analysis on the sixtieth day; Determination of antioxidant capacity (DPPH method), total phenolic substance (Folin-Ciocalteu Method), color, ash, pH, total acidity (titration acidity), conductivity (total conductivity), total dry matter, density, water soluble dry substance (brix), mineral matter analysis and sensory analysis. Shaved rice (white) (BAS), which is produced by using open method from raw materials, with open method, shaved rice (white) produced by closed method (BKS), unshaved rice (brunette) (EAS), which is produced by open method, unshaved rice produced by closed method (brunette (EKS), brass shaving produced by open method (TAS), brass shaving produced by closed method (TKS), vinegar production parallel to six samples were studied. Vinegar jars were covered with a fine cheesecloth by mixing every day for 21 days. At the end of 21st day, three bottles of each one of each of the shaved rice, unshaved rice and rice shaving vinegar were closed in such a way that the mouths of the bottle were not completely aired. The remaining three bottles of vinegar samples were closed by attaching hoses to the braking system to ensure controlled air flow. The other open end of the hose is placed in the empty glass bottle.