Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

Optimization of Rice (Oryza Sativa) Malting Process by Second-Order Experimental Design

  • Nguyen, Thach Minh (Faculty of Food and Biotechnology, Ho Chi Minh City University of Industry) ;
  • Nguyen, Xich Lien (Hochiminh City University of Technology) ;
  • Hoang, Kim Anh (Institute of Tropical Biology, Vietnamese Academy of Science and Technology) ;
  • Lee, Soo (Department of Chemical Engineering, Changwon National University)
  • Published : 2008.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

The malting process of rice (OM4080 variety from Mekong Delta Rice Research Institute) was studied under pilot condition plan by means of the second-order experimental design. Processing parameters, such as the steeping time (0-60 hrs), steeping temperature ($5-45^{\circ}C$), germination time (0-8 days), germination temperature ($5-45^{\circ}C$) and gibberellin concentration (0-2 mg/kg) were investigated. As a result, all germination conditions, especially germination time, germination temperature, and gibberellin concentration had a significant effect on the malting loss, amylase activity and starch content. The protein content was not clearly affected by any conditions. The optimum conditions for malting process (with highest amylase activity) were as follows: 30 hrs of steeping time, $30-35^{\circ}C$ of steeping temperature, 5-5.5 days of germination time, $25^{\circ}C$ of germination temperature, and 1.5 mg/kg of giberrellin concentration.

Keywords

References

  1. L. T. Mai, Methods of Food Analysis part I, Science & Technology, 1st ed., p.19 (2005)
  2. H. D. Hoa, Malting & Beer Science part II, Science & Technology, 1st ed., p.68 (2002)
  3. B. O. Juliano, Rice Chemistry & Technology, Am. Assoc. Cereal Chemists, 14, 539 (1985)
  4. D. E. Briggs, Malts & malting, Blackie Academic & Professional, 115, 734 (2000)
  5. L. J. Lorenz and K. Kulp. Handbook of Cereal Science & Technology, Marcel Dekker, p.815 (1991)
  6. P. C. Morris and J. H. Bryce, Cereal Biotechnology, Wood head Publishing Limited and CRC Press LLC, 9th ed, p.183 (2000)
  7. S. Mahadevamma andR. N. Tharanathan, Processed Rice Starch Characteristics and Morphology, Eur. Food Res. Tech., 225, 1436 (2007)
  8. Nzelibe and Nawasike CC, Malting characteristics of different varieties of fonio millet, Jl of the Institute of Brewing, 221, 126 (1995)
  9. T. Beta, L. W. Rooney and R. D. Waniska, Malting Characteristics of Sorghum Cultivars Cereal Chem, Cereal Chemistry, 72, 533 (1995)
  10. N. G. Malleshi, M. A. Daodu, and A. Chandrasekhar, Development of weaning food formulation based on malting and roller drying of sorghum and cowpea. Int. J. of Food Sci. Tech., 24, 511 (1989)
  11. P. L. Finney, Effect of germination on cereal and legume nutrient changes and food and feed value: A comprehensive review, Recent Advances in Phytochemistry, 5, 229 (1983)
  12. K. Lorenz, Cereal sprouts: Composition, nutritive value, food application, CRC Critical Review in Food Science & Nutrition, 13th ed., p.353 (1980)
  13. P. Morrall, H. K. Boyd, and J. R.N. Taylor. Effect of germination time, temperature and moisture on malting of sorghum, J. of the Institute of Brewing, 92, 439 (1986) https://doi.org/10.1002/j.2050-0416.1986.tb04437.x
  14. K. K. S. Nair, D.N. Rao, N. Chand, R.B. Nair, P. Puttarajappa and B. L. Amla, Processing optimized by response surface methodology, J. of Food Quality, 18, 103 (1995) https://doi.org/10.1111/j.1745-4557.1995.tb00366.x
  15. N. G. Malleshi and H. S. R. Desikachar, Influence of malting conditions on quality of finger millet malt, J. of the Institute of Brewing, 92, 81 (1986) https://doi.org/10.1002/j.2050-0416.1986.tb04377.x
  16. A.C. Mosha and U. Svanberg, Preparation of weaning foods with high nutrient density using flour of germinated cereals, Food & Nutrition Bulletin, 5, 10 (1983)
  17. S. Paul and Minnesota, Approved Methods of the American Association of Cereal Chemists, Approved Methods of the American Association of Cereal Chemists, AACC, p.251 (1991)
  18. R. M. Escobedo, O. P. Lopez and J. Dominguez, Optimisation of a germination procedure by response surface methodology, Lebensmittel-Wissenschaftund-Technologies, 24, 518 (1991)
  19. G. E. P. Boxand and K.B. Wilson, On the experimental attainment of optimum conditions, J. of the Royal Statistical Society, 13, 857 (1987)
  20. G. E. P. Box and N. R. Draper. Empirical Model Building and Response Surfaces, Empirical Model Building & Response Surfaces, 10, 268 (1987)
  21. P. D Haaland. Experimental Design in Biotechnology, New York: Marcel Dekker Inc. 25, 149 (1989)
  22. A. M. Raschke. J. Taylor and J. R.N. Taylor, Use of falling number and rapid visco analyser instruments to estimate sorghum malt diastatic power, J. of Cereal Science, 21, 97 (1995) https://doi.org/10.1016/S0733-5210(95)80013-1
  23. L. Novellie and L. Kaffircorn, Effect of malting conditions on the diastatic power of kaffircorn malt, J. of the Science of Food & Agriculture, 13, 115 (1962) https://doi.org/10.1002/jsfa.2740130210
  24. A. Pal, D. S. Wagle and U. S. Sheorain, Effect of germination temperature on amylolytic and proteolytic activities of bajra and barley during germination, Journal of Food Science & Technology, 13, 253 (1976)
  25. M. H. Badau and I. A. J. I. Nkama, Rheological behaviour of weaning food formulations as affected by addition of malt, Int. J. of Food Sci. Tech, 41, 1222 (2006) https://doi.org/10.1111/j.1365-2621.2006.01189.x
  26. D. Lumen, B. O. and H. Chow, Nutritional quality of rice endosperm, Rice Production, 1, 363 (1991)
  27. G. Owens, Cereals Processing Technology part II, University of Manchester Institute of Science and Technolog, 9, 173 (2000)
  28. A. Blandino, M.E. Al-Aseeri, S.S. Pandiella, D. Cantero and C. Webb, -based fermented foods and beverages, Food Research International, 36, 527 (2003) https://doi.org/10.1016/S0963-9969(03)00009-7
  29. B. McKevith, Nutritional aspects of cereals, British Nutrition Foundation Nutrition Bulletin, 29, 111 (2004) https://doi.org/10.1111/j.1467-3010.2004.00418.x
  30. G. S. Ayernor, T. K. Hammond and A. Graffham, The combination of rice malt and amyloglucosidase for the production of sugar syrup from cassava flour, Science & Engineering, 3, 10 (2002)