International Journal of Multidisciplinary Research and Development

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

Vol. 1, Issue 3 (2014)

Different factors affecting to waxy black rice malt production

Author(s): Nguyen Phuoc Minh
Abstract: Black glutinous rice contains many nutritious substances such as essential amino acids, vitamins, minerals, and especially effective antioxidants. In this research, we determined chemico-physical properties of black glutinous rice material and its optimum malting conditions. Soaking, incubating and drying conditions were studied to get the dried black glutinous malt – the essential material for nutritious flour and beverage production. The optimized humidity for malting 38.97% gained at the room temperature of soaking process in 72 hours with the ratio of material and solvent 1:3. After soaking, the black glutinous rice incubated at 30 oC in 8 days and then carried out drying at 45 oC - 8 hours, 65 oC - 8 hours and 75 oC - 8 hours to reached the humidity of the material 3.87% and the mashing capability 181.8WK that safe for storing to study the following technology processes.
Pages: 41-48  |  1363 Views  645 Downloads
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