Table 2 pH, total acidity and amino-acidity of beer containing various percent of rice

Sample	pH	Total acidity (%, lactic acid value)	Amino-acidity (%, amino acid value)
Control1)	4.43±0.102)	0.28±0.00a3)	0.01±0.00d
0%	4.54±0.03	0.22±0.02bc	0.08±0.01a
10%	4.38±0.29	0.22±0.19bc	0.03±0.00c
20%	4.45±0.23	0.24±0.16b	0.04±0.00b
30%	4.55±0.30	0.22±0.08bc	0.04±0.00b
40%	4.32±0.20	0.21±0.15c	0.04±0.00b
SEM2	0.176	0.009	0.003

Control indicates the commercial beer prepared by the addition about 30% of rice.
Standard errors of the mean (n=3).
^a-dDifferent letters within the same column indicate significant differences (p<0.05).