International Journal of Multidisciplinary Research and Development

E- ISSN: 2349-4182
P- ISSN: 2349-5979

Vol. 1, Issue 3 (2014)

Survey of the material and the factors affecting the process of malt production from sticky black rice

Author(s): Nguyen Phuoc Minh
Abstract: Glutinous black rice, also known as sticky black rice, is the unpolished, whole grain of traditional sticky white rice containing a lot of nutritious elements such as amino acids, minerals and antioxidants. In this study, we carried out the survey to identify the effects of materials and technical factors affecting to malting process for application of black glutinous malt to nutritious drink, especially fermented drink. The glutinous black rice material was examined moisture content, length of grain, germinating capability, impurity ratio, total soluble protein and sensory characteristics. Our study on soaking process for producing glutinous black rice malt indicated that moisture content: 11.70%; cross weight: 21.50 g / 1000 grain; impurity: 2.12%; length of grain: 7.40 mm; protein: 8.90% N; glucid: 76.50%; decay: 0%; germinating capability: 95.40%; characterized color of black sticky rice, no bad smell, no mold smell. The highest germinating moisture content of grain was 38.67%; soaking temperature 30 oC in 72 hours and the ratio of material: solvent 1:3.
Pages: 30-33  |  1275 Views  498 Downloads
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