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Development of purple rice beverage product by corn malt enzymes |
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| รหัสดีโอไอ | |
| Creator | Nunnapat Manonun, Satain Boonkum, Thanongsak Chaiyaso and Phisit Seesuriyachan |
| Title | Development of purple rice beverage product by corn malt enzymes |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2556 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 1 |
| Journal No. | 3 |
| Page no. | 160-171 |
| Keyword | Purple rice beverage, corn malt enzymes, purple rice, enzyme amylase, sensory evaluation |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/77387 |
| ISSN | 2286-8615 |
| Abstract | The objective of this study was to develop a beverage from purple rice by using corn malt enzymes. The optimum condition for the production of enzymes was the ratio of corn malt per water of 1:4 and thecondition of extraction was60oCfor 180 min. The highest amylase activity was 503.12?2.29 U/g malt. The process of saccharification by using 20% of malt extract and 20% of streamed purplerice incubated at 90oC for 360 min gave the highest soluble solid andreducing sugar content with 11.00?0.20oBrix and 737.78?10.78 mg/ml, respectively. Sensory evaluation scores of the 4 samples of the purple rice beverage product with the mixture of streamed purple rice was 5%, 0%, 15% and 20% (w/w) by using 9-Piont hedonic scale scoring test with 50panelists, the highest overall preference of the purple rice beverage product was the mixture with 20% (w/w) of streamed purple rice. |
