International Journal of Multidisciplinary Research and Development

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

Vol. 1, Issue 3 (2014)

Nutritional beverage production from the dried black glutinous rice malt

Author(s): Nguyen Phuoc Minh
Abstract: In our study of nutritious beverage from the dried black glutinous malt, the optimum cooking conditions were chosen at the ratio of water and material 1:4,3; the temperature 45 oC - 15 minutes, 63 oC - 50 minutes and 72 oC – 50 minutes with the highest extraction yield 71,65%. The percent of added sugar indicated the best result of sensory evaluation was 4%. The product pasteurized at 75 oC in 25 minutes achieved the standards of microorganism and sensory evaluation after stabilization stage of 15 days.
Pages: 60-66  |  1183 Views  467 Downloads
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