Nutritional powder produced from sticky black rice malt
Nguyen Phuoc Minh
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.