An initial study on the influence of natural fermentation on particle size changes duringthe production of bedak sejuk

Bedak sejuk is a malaysian traditional cosmetic product. rice grains were soaked in water during its production at least for two weeks or until the rice completely dissolved. during the soaking process,natural fermentation will be occurred. the aim for the present study is to investigate the influence of natural fermentation on the particle size changes of the rice grains particle during the soaking process. three different rice grains (local,basmati and short) with two different types of rice (indica and japonica) were soaked in water using a plastic container with lid for about one and a half month. the ph values of fermented supernatant for all type of rice grains were decreased while the titratable acidity were increased. the ash contents of finished products were also decreased. it is observed that,there is no clear differences in size distribution amongst the rice types used but there is increase in the weight fraction for rice particles size less than 500 microns. bedak sejuk made from all rice grains were also found to be whither from the original grain’s colour. in general,it is observed that natural fermentation had a little effect on particle size changes of rice grains particle during the production bedak sejuk. © school of engineering,taylor’s university.