Abstract
The effect of germination conditions on rice malt quality was studied by germinating rice for different periods of time up to 7 days over a range of temperatures (22° to 32°C). Germination time and temperature had a significant effect on rice malt diastatic power, cold and hot water extracts, total reducing sugars, and free alpha amino nitrogen. In general, diastatic power, cold water extract, hot water extract, total reducing sugars and free alpha amino nitrogen, all increased with germination time and temperature. Germination temperatures of 28°C and 30°C were good for the development of diastatic power, cold water extract, hot water extract, total reducing sugars and free alpha amino nitrogen. However germinating at 30°C gave maximum result. The mashing trials with rice malted for 6 days showed a slow and incomplete saccharification, slow filtration rate, and high total available extract in spent grains.
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