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.