Plant Science International

Plant Science International

ISSN: 2368-8181 (Print)    ISSN: 2368-819X (Online)

Volume 1 (2014), No. 1, Pages 41-46

DOI: 10.12735/psi.v1n1p41

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Effect of Air-Rest Treatment on Rice Malt

Eric Owusu-Mensah1  I. Oduro1  N. T. Dziedzoave2  K. J. Sarfo3 

1Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
2Food Research Institute, Council for Scientific and Industrial Research (CSIR), Accra, Ghana
3Department of Biochemistry, University of Cape Coast, Cape Coast, Ghana

URL: http://dx.doi.org/10.12735/psi.v1n1p41

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Abstract

To improve the malting qualities of rice grain, paddy rice (Jasmine 85) was air-rested for 2 to 8 h while in steep and malted for 12 days at 28 ± 1°C. Out-of-steep moisture content, germination energy, shoot length, and diastatic activity of the rice grains were evaluated to determine the efficiency of the air-rest treatment. Air-rested rice grains absorbed 0.5 to 5% moisture more than the untreated (control). Six-hour air-rested grains absorbed the highest moisture content of 36.6% after 48 h of steeping. The highest germination energy (93%) and diastatic activity (1002 U/g dry malt) were recorded in the 6-hour air-rested grains. Moreover, malts resulting from this treatment had their optimum diastatic activity (2086 U/g dry malt) on the 8th day after germination, occurring earlier than the control (2001 U/g dry malt) which peaked at the 10th day. Applying air-rest treatment during rice malting improves its hydrolytic potential.

Keywords: air-rest, diastatic activity, germination, malt, moisture content

To Cite this Article: Owusu-Mensah, E., Oduro, I., Dziedzoave, N. T., & Sarfo, K. J. (2014). Effect of air-rest treatment on rice malt. Plant Science International, 1(1), 41-46. http://dx.doi.org/10.12735/psi.v1n1p41

Copyright © E. Owusu-Mensah et al.

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This article is published under license to Science and Education Centre of North America. This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License.

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Effect of Air-Rest Treatment on Rice Malt
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