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)

Different factors affecting to waxy black rice malt production


Nguyen Phuoc Minh

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.
Download  |  Pages : 41-48
How to cite this article:
Nguyen Phuoc Minh. Different factors affecting to waxy black rice malt production. International Journal of Multidisciplinary Research and Development, Volume 1, Issue 3, 2014, Pages 41-48
International Journal of Multidisciplinary Research and Development International Journal of Multidisciplinary Research and Development