Physico-chemical changes and diastatic activity associated with germinating paddy rice

Abstract

Paddy rice was germinated for 0, 5, 7 and 9 days period at 32°C. Physical and chemical characteristics, as well as
diastatic activity were determined using standard methods. Drastic decreases in thousand-grain weight, starch
content, and viscosity of malt paste with significant increases in sugar content and diastatic activity were
observed during germination (P<0.05). The 9-day malted rice had a diastatic activity of 94.5-degree Lintner, with
shorter starch conversion time. The paddy rice studied was therefore suitable for germination and use as an
alternate source of enzymes for starch hydrolysis.