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@article{183326,
        author = {Dhanya Hosoklu Monnappa and Susanna Benjamin and Ravi Kumar N and Sanjana B and D Sai Keerthi},
        title = {Production and Biochemical Analysis of Bamboo Rice Wine},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {3},
        pages = {744-746},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=183326},
        abstract = {An innovative type of alcoholic beverage is developed using Bamboo rice, which is fermented using Saccharomyces cerevisiae and Aspergillus oryzae, which convert starch into sugar and finally sugar into alcohol. The cooked bamboo rice, along with yeast, culture, and sugar, is allowed to ferment for 20 days in an airtight glass bottle. The filtered final product is analysed for alcohol content, acidity, pH and total soluble solids (TSS). The product constituted 10% alcohol, 5.3°brix TSS, 4.18 pH, and total acidity of 0.014g/L. It also contains 111.5 mg/ml of phytosterol and 23.91 mg/ml of flavonoids, making it beneficial for reducing blood cholesterol levels. Since the bamboo rice is low in glycemic index, it can also be used as an alternative to other rice beverages, and further innovative value-added products can be developed.},
        keywords = {Bamboo rice, fermentation, functional food, saccharification, sensory analysis.},
        month = {August},
        }