Vitamin B2 content of parboiled Pathum Thani 1 malts in pilot scale production | ปริมาณวิตามินบี 2 ในข้าวมอลต์ปทุมธานี 1 นึ่งระดับผลิตโรงงานต้นแบบ

Research on scale up of Pathum Thani 1 malts in 125 kg/square m flat bottomed steeping pond installed with water and air circulation system throughout the steeping and germinating step was conducted. It was found that paddy malts steeping for 60 hrs and germinating for 72 hrs followed by drying at 55 deg C, having final moisture content of 13 and polishing ratio of 70 percent contained average vitamin B2 as 3.18 mg/100 g which is higher than brown rice (0.12 mg/100 g) at the same moisture content. To study the effect of drying temperature on vitamin B2 content of malts, 2 levels of temperature (high/low) were set at 55/40, 75/62 and 120/55 deg C, final moisture content was set at 13 percent and polishing ratio was at 70 percent. The results showed that vitamin B2 content of dry malts were 3.18, 3.26 and 3.26 mg/100 g, respectively. Then, dry malts were steamed under pressure at 120 deg C for 5 and 10 min in parboiling step followed by drying at 55 deg C and polishing ratio 70 percent. It was found that the maximum increasing of vitamin B2 of malts drying at low temperature treatment, 75/62 and 55/40 deg C and steamed for 10 min were found to be 3.80 and 3.60 mg/100 g, respectively while the content of vitamin B2 of malt drying at high temperature treatment, 120/55 deg C and steamed for 5 min was 2.89 mg/100 g. After the parboiled malts cooked with electric cooker by using the ratio of malts:water at 1:1.25 by weight, then drying at 55 deg C to obtain 13 percent moisture content, their vitamin B2 content were analyzed again. The data indicated that vitamin B2 content of dried parboiled cooked malts which were dried before at 55/40, 75/62 and 120/55 deg C were 1.32, 1.37 and 1.53 mg/100 g, respectively. These values were higher than those of Pathum Thani 1 brown rice, Thai commercial germinated brown rice and GABA-rice from Korea which their moisture contents at 13 percent were 0.10 ,0.08 and 0.08 mg/100 g, respectively.