International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development

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

Vol. 1, Issue 3 (2014)

Nutritional powder produced from sticky black rice malt

Author(s): Nguyen Phuoc Minh
Abstract: In the study of nutritious powder process from the dried black glutinous malt, we studied conditions of the stages of soaking, steaming and drying. The results showed that: the ratio of malt and soaking water 1:1 in 20 minutes indicated the highest humidity of malt at 36.41% and the lowest loss level of total dry content and high remaining anthocyanin 17,12mg/g; the steaming temperature 100 oC in 20 minutes indicated the best sensory evaluation of ripeness level of malt and low level of anthocyanin; the drying temperature 60 oC in 190 minutes indicated the lowest remained humidity of dried malt at 5,393%, the high remained anthocyanin quantity and good sensory evaluation of dried malt. The ratio of hot water and the dried malt flour used to reabsorb the flour best was 4:1.
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