Production of glucose syrup from glutinous rice using fresh malt and dried malt of rice paddy
1995
Praphan Pinsirodom (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agricultural Industry)
Amylase activity of 6 varieties of germinated rice (RD 6, RD 7, RD 23, Sanpatong, Supunburi 92 and Leungpratue 123) was studied. the Leungpratue 123 variety had the highest amylase activity which its highest specific activity was on the 8th day after germination. Furthermore, the optimum pH and temperature for amylase activity were pH 6 and 50 deg C. the proper condition for producting dried malt was sun-drying 8 day-germinated fresh malt for 5 hrs, then dried in hot air oven at 60 deg C, for 7 hrs. The dried malt were still the same as that obtained from fresh malt. Based on the process of glucose syrup production, using glutinous rice and fresh malt, the appropriate ratio of fresh malt to glutinous rice was 1:15 by weight (22.3 units of amylase activity per 1 gram of glutinous rice. The optimum incubation time of the fresh malt-glutinous rice mixture was 5 hrs. The glucose syrup can be produced by using dried malt as well. Concerning the quality, glucose syrups obtained from applying either fresh or dreid malt were similar to the commercial one. Besides, the quality of the obtained glucose syrups also met the standard recommended by the Institute of Industrial Standard, Minitry of Industry Affair except for the pH. pH values of both obtained and commercial glucose syrups were slightly higher than the standard pH value.
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