Simple Method for Measuring Saccharification of Cooked Glutinous and Non-glutinous Rice Using Malt Extract

Abstract

We demonstrated that the degree of saccharification when malt extract is added to cooked rice can be measured based on the Brix value of the reaction solution. Using this method, we were able to confirm the findings of previous studies suggesting that cooked glutinous rice is more readily saccharified than cooked non-glutinous rice. In addition, the present study revealed that the lower the amount of malt extract added, the greater the amount of unconverted starch, even when saccharification time was extended. Based on the above, we successfully developed a simple method that can be utilized to evaluate the amount of starch converted to sugar saccharides.