Exploring the potential of black rice for malt production

ITMO University, 49, Kronverksky Ave, Saint Petersburg, 197101, Russia

^* Corresponding author: kirpee4@mail.ru

Abstract

The aim of the study was to determine the biochemical indicators of several varieties of dark rice before and after malting. To determine and compare the degree of germination of different rice varieties under given laboratory conditions. Four varieties of rice were taken for the study: black rice “Southern Night”, red rice “Ruby”, red rice “Jasmine” and brown rice. Rice grains were used for analysis with subsequent comparison. In the process of malting, a malting system was used, which automatically maintained a temperature of 15-18°C for 8 days. Further, laboratory analyzes such as total protein content, total nitrogen content, moisture, extractability and phenolic compound content were conducted on the obtained raw material. To compare laboratory indicators, analyzes were conducted on raw materials before and after malting. According to laboratory analysis, the best indicators were obtained for black rice “Southern Night”. The probability of germination and extractability indicators are significantly better than other varieties. In addition to the above, black rice has high antioxidant and phenol indicators. In terms of total phenol indicators, black rice is more than 7 times ahead of red rice. The collected data indicate a great potential for the use of “Southern Night” black rice variety in the food industry.