Steeping: A Way of Improving the Malting of Rice Grain

Owusu-Mensah, E.; Oduro, Ibok; Sarfo, Kwabena J.

doi:10.1111/j.1745-4514.2010.00367.x

Cited by 9 publications

(9 citation statements)

References 10 publications

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“…The longer steeping duration resulting in reduced sprout length was reported by [79]. The shortest sprout length was observed in Thai rice malt cultivars (Oryza sativa L. Indica) steeped for 72 h, followed by 48 and 24 h. Additionally, the authors of [95] noted that steeping at 48 h had longer sprouts than 72 h steeped rice grain. However, the authors of [96][97][98][99] noted that longer steeping encourages an increase in sprout length, resulting in higher water absorption in Korean red bean, Mung bean, buckwheat, and millet, respectively.…”

Section: Effect Of Steeping and Sprouting Times On The Sprout Length ...mentioning

confidence: 78%

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Adetokunboh

Obilana

Jideani

2022

Foods

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Bambara groundnut (BGN) is termed a complete food due to its nutritional composition and has been researched often for its nutritional constituents. Malting BGN seeds have shown improved nutritional and functional characteristics, which can be used to produce an amylase-rich product as a functional ingredient for food and beverage production in homes and industries. The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by steeping and sprouting times. BGN was malted by steeping in distilled water at 25–30 °C for 36 and 48 h and then sprouted for 144 h at 30 °C. Samples were drawn every 24 h for drying to study the effect of steeping and sprouting times on the moisture, sprout length, pH, colour, protein content, amylase, total polyphenols, and antioxidant activities of the BGN seeds. The steeping and sprouting times significantly affected the BGN malt colour quality and pH. The protein content of the malted BGN seeds was not significantly different based on steeping and sprouting times. Steeping and sprouting times significantly affected the α- and β-amylase activities of the BGN seeds. The activity of amylases for 36 and 48 h steeping times were 0.16 and 0.15 CU/g for α-amylase and were 0.22 and 0.23 BU/g for β-amylase, respectively. Amylase-rich BGN malt was produced by steeping for 36 h and sprouting for 96 h. Amylase-rich BGN malt can be useful as a functional food ingredient in food and beverage formulations.

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Section: Effect Of Steeping and Sprouting Times On The Sprout Length ...mentioning

confidence: 78%

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Adetokunboh

Obilana

Jideani

2022

Foods

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“…Sorghum brews tend to be turbid and have short shelf‐life due to high residual starch content ( 32 ) . Accordingly, much emphasis is focused on malting conditions such as steeping and germination to improve the diastatic activity ( 19, 33–35 ) in sorghum malts to improve the extract yield and reduce saccharification time. Of the sorghum varieties in this study, most had a DP below the values previously reported ( 19 ) .…”

Section: Resultsmentioning

confidence: 99%

Screening of Ghanaian sorghum varieties for lager style brewing

et al. 2021

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Although sorghum is widely cultivated in Africa, its utilisation for the production of lager type beer by breweries is relatively limited. Sorghum is used unmalted as a brewing adjunct, in limited quantities, with barley and commercial exogenous enzymes for lager type beer production. The use of sorghum malt as the sole raw material in brewing lager type beers is generally limited because of its low diastatic power and high tannin content among other factors. The objective of this study is to identify sorghum varieties that could be malted and used as the sole (100%) brewing material for lager beer production. Twenty‐six sorghum varieties cultivated in Ghana were screened for malting and brewing potential based on germinative energy, green malt hydration, gelatinisation temperature, extract yield, limit attenuation, free amino nitrogen and diastatic power. Five of the varieties; Kadaga, Nakpaji, Kazea Nanga, Global 2000 and Kyere, of the twenty‐six evaluated were found to have desirable characteristics for producing quality malt for lager beer production without the need for supplementary enzymes. Pilot scale malting and brewing trials are recommended to validate these findings.

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“…In barley malt, an important attribute for the activity of starch-degrading enzymes is the diastatic power, which measures the combined activity of α-and β-amylases, and for this reason it is always taken into account for the evaluation of malt. Rice malt, however, shows lower diastatic power values, and for this it seems less suitable for brewing [17]. But it contains other amylolytic enzymes that can act synergistically with α-and β-amylases [9,18,19].…”

Section: Maltingmentioning

confidence: 99%

“…Some authors performed a short steeping because increasing the steeping period directly increases the steeping losses and the mold development. The optimum steeping period for rice grains should be a balance between time, temperature and losses [17]. However in Ref.…”

Section: Maltingmentioning

confidence: 99%

The Use of Rice in Brewing

Marconi¹,

Sileoni²,

Ceccaroni³

et al. 2017

Advances in International Rice Research

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Rice could be a useful raw material for the production of a gluten-free beer-like beverage. In today's beer brewing industry, rice is primarily used as an adjunct in combination with barley malt. But, recently, there is some information about rice malt for brewing an all-rice malt beer. The use of rice as an adjunct in brewing is described highlighting the quality attributes of the final beer. The rice grain quality attributes of different samples are reported in order to evaluate their attitude to malting and brewing and also considering their enzymatic activity. Then, the different brewing processes to produce all-rice malt beers will be described and the final gluten-free rice beers is evaluated and compared to a barley malt beer. Finally, the levels of major aroma-active components of an all-rice malt beer and the results of the sensory analysis assessing the beer-like character of the rice beverage are reported. The obtained beer samples show a content of volatile compounds comparable with a barley malt beer. The sensory profile of the rice malt beer is similar to a barley malt beer in aroma, taste and mouthfeel.

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Steeping: A Way of Improving the Malting of Rice Grain

Cited by 9 publications

References 10 publications

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Screening of Ghanaian sorghum varieties for lager style brewing

The Use of Rice in Brewing

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