Optimisation of Germination Conditions by Response Surface Methodology of a High Amylose Rice ( ) Cultivar

Capanzana, M.V.; Buckle, K. A.

doi:10.1006/fstl.1996.0142

Cited by 56 publications

(39 citation statements)

References 24 publications

(22 reference statements)

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“…Therefore, an increase in temperature enhances many metabolic activities in the rice grain. Water absorption by germinating rice with increasing temperature was reported by Capenzana and Buckle 4 . They suggested that the steeping time for high amylose rice could be reduced from 24 h to 16 h by increasing the steeping temperature to 35°C instead of 25°C.…”

Section: Discussionmentioning

confidence: 76%

“…Among these enzymes, there are two important enzymes that control malt quality, α-amylase and diastase; a group of enzymes that digest starch 3 . Therefore, the investigation of malting conditions deals with factors which affect activities, such as steeping conditions 5,8,19 , steeping duration 25 , germination temperature 4 , grain property and cultivar 11 . Most of the studies on malting conditions have been carried out with barley, sorghum, and wheat.…”

Section: Introductionmentioning

confidence: 99%

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The Influences of Steeping Duration and Temperature on the α- and β-Amylase Activities of Six Thai Rice Malt Cultivars (Oryza sativa L. Indica)

Usansa

Sompong

Wanapu

et al. 2009

Journal of the Institute of Brewing

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A preliminary study of malting conditions for six Thai rice cultivars was conducted. Three non-glutinous rice cultivars (KDML105, PT60, and WR) and three glutinous rice cultivars (SPT, RD6, and KND) were selected. The steeping durations (24, 48, and 72 h) and temperatures (20, 25 and 30°C) were investigated for their effect on α-and β-amylase, the key enzymes for malt quality evaluation. During steeping, the production of both enzymes was lower than at the germination process. The longer the steeping duration, the lower the maximum β-amylase activity obtained. The contradictory effect was observed for α-amylase activity, near the end of the germination time. Additionally, temperature influenced the water absorption content as well as the amylolytic enzyme activity. Particularly at 30°C, the maximum β-amylase activity (6.7 unit/mg protein) was found in KND malt steeped for 24 h, and maximum α-amylase activity (20 unit/mg protein) was found in PT60 malt steeped for 72 h. The amount of enzyme production depended on the variety rather than the amylose content in the rice. The optimal condition for malting rice regarding β-amylase activity and α-amylase activity was analyzed at 30°C, with steeping for 24 h and germination for 4-5 days.

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Section: Discussionmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 99%

The Influences of Steeping Duration and Temperature on the α- and β-Amylase Activities of Six Thai Rice Malt Cultivars (Oryza sativa L. Indica)

Usansa

Sompong

Wanapu

et al. 2009

Journal of the Institute of Brewing

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“…2) and compared visually. The contour plots were superimposed (Capanzana and Buckle 1997) (Fig. 2) and an area of optimum performance was located for all the response variables in which limits of each response have been established.…”

Section: Optimizationmentioning

confidence: 99%

“…The region that satisfied all the limits was selected as the optimum point. Optimal meat level and processing conditions were determined by superimposing the plots for all response variables (Capanzana and Buckle 1997;Vatsala et al 2001. The optimum formulations were selected and used for calculating the predicted values of response variables using the prediction equations derived by RSM.…”

Section: Optimizationmentioning

confidence: 99%

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

et al. 2014

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Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110-130 g); processing conditions such as steaming time (12-18 min) and drying time (7-9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R 2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained.

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“…Since the number of sufferers of recognized celiac disease is increasing, the demand for gluten free products is increasing accordingly. In recent years, the interest in malting and brewing with gluten-free cereals has been increasing, and special attention has been given to sorghum [1][2][3]5,8,11 , buckwheat 24,25,[28][29][30] , proso millet 21,35 , teff 33 , quinoa 34 and rice 6 .…”

Section: Introductionmentioning

confidence: 99%

Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)

Usansa

Burberg

Geiger

et al. 2011

Journal of the Institute of Brewing

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Two black rice varieties, "black non-waxy" and "black waxy", were investigated as possible raw materials for the production of malt. The malting conditions were optimised using response surface methodology. The three process parameters were steeping, germination time and temperature. Each parameter was tested at three levels: adjustment degrees of steeping were 38, 41, and 44%, germination times were 6, 7, and 8 days, and the temperatures were 20, 25 and 30°C. At the end of the germination process, all samples were kilned at 50°C for 24 h, and shoot/rootlets were removed before a detailed quality assessment was performed. Data analysis was performed using the Design Expert Statistic Program. The optimal conditions found for both rice varieties were as follows: germination time of 8 days at 30°C and 44% grain moisture. Although the extract yield, and α-amylase and β-amylase activities of both rice malts were lower than barley malt, the higher activity of limit-dextrinase enzyme and apparent attenuation limit (AAL), which was higher than 80%, suggests that rice malt has potential for use in brewing.

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Optimisation of Germination Conditions by Response Surface Methodology of a High Amylose Rice ( ) Cultivar

Cited by 56 publications

References 24 publications

The Influences of Steeping Duration and Temperature on the α- and β-Amylase Activities of Six Thai Rice Malt Cultivars (Oryza sativa L. Indica)

The Influences of Steeping Duration and Temperature on the α- and β-Amylase Activities of Six Thai Rice Malt Cultivars (Oryza sativa L. Indica)

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)

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