International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 3 (2014)

Nutritional beverage production from the dried black glutinous rice malt


Nguyen Phuoc Minh

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