Noonim Paramee, Venkatachalam Karthikeyan
Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University Surat Thani Campus Makham Tia Mueang Surat Thani 84000 Thailand
RSC Adv. 2021 Oct 20;11(54):34160-34169. doi: 10.1039/d1ra05990d. eCollection 2021 Oct 18.
HomChaiya rice is one of the important rice varieties in Thailand. However, the commercial value of this rice is very limited as it is not widely known and has limited availability. The present research aimed to produce an alcoholic beverage from malted HomChaiya rice, and various chemical profiles (physicochemical, phytochemicals, volatiles, and amino acids) were studied. HomChaiya rice was germinated for different periods (3, 5, and 7 days), kilned at 60 °C, and used to produce wort and beer. Physicochemical qualities such as pH, brix, titratable acidity, viscosity, soluble nitrogen, FAN, and extractability were higher in the wort, and the results were significantly influenced by the germination time. On the other hand, the color values were higher in the beer samples, and prolonged germination brightened the beer color. The total phenolic content, flavonoid content, and various antioxidant potentials (DPPH, ABTS, and reducing power) were significantly increased in the beer samples when made with rice malt germinated for 7 days compared to the wort under similar conditions. Wort samples had 13 identified volatiles, whereas the beer samples had 30 volatile compounds. Furthermore, 20 amino acids were identified, and most of them were found at a higher level in the wort samples compared to beer samples, and prolonged germination slightly increased the amino acid levels. The beer samples' sensory characteristics showed that the HomChaiya rice germination period had no significant effect.
洪柴亚米是泰国重要的水稻品种之一。然而，这种大米的商业价值非常有限，因为它并不广为人知，且供应有限。本研究旨在用发芽的洪柴亚米生产酒精饮料，并对各种化学特征（物理化学、植物化学、挥发性成分和氨基酸）进行了研究。将洪柴亚米发芽不同时间（3天、5天和7天），在60℃下烘干，用于生产麦芽汁和啤酒。麦芽汁中的物理化学性质，如pH值、糖度、可滴定酸度、粘度、可溶性氮、游离氨基酸氮（FAN）和提取率较高，结果受发芽时间的显著影响。另一方面，啤酒样品的颜色值较高，发芽时间延长会使啤酒颜色变亮。与在类似条件下的麦芽汁相比，用发芽7天的大米麦芽制成的啤酒样品中总酚含量、黄酮含量和各种抗氧化能力（DPPH、ABTS和还原能力）显著增加。麦芽汁样品鉴定出13种挥发性成分，而啤酒样品有30种挥发性化合物。此外，鉴定出20种氨基酸，其中大多数在麦芽汁样品中的含量高于啤酒样品，发芽时间延长会使氨基酸水平略有增加。啤酒样品的感官特性表明，洪柴亚米的发芽时间没有显著影响。
