Gluten-Free Rice Malt Extract Powder: Pilot-Scale Production, Characterization, and Food Applications

Area of Science:

• Food Science
• Biotechnology
• Chemical Engineering

Background:

• Barley malt extract is a common ingredient but not gluten-free.
• Developing gluten-free alternatives is crucial for food innovation.
• Thai Chainat 1 rice offers potential for sustainable ingredient production.

Purpose of the Study:

• To develop and pilot-scale produce gluten-free rice malt extract powder.
• To evaluate its physicochemical, nutritional, and microbiological properties.
• To assess its suitability for food, beverage, and industrial microbiology applications.

Main Methods:

• Controlled malting and enzymatic hydrolysis of Thai Chainat 1 rice.
• Pilot-scale production (1500 L system).
• Analysis of chemical composition, microbiological safety, shelf-life, and application trials.

Main Results:

• The powder is rich in fermentable sugars, protein, GABA, and thiamine, with no detectable gluten.
• It demonstrated excellent microbiological quality, chemical stability, and bioactive retention for up to three years.
• Application trials showed comparable performance to commercial malt extract in culture media and gluten-free beverages.

Conclusions:

• Gluten-free rice malt extract powder is a safe and functional ingredient.
• It serves as a sustainable alternative to barley malt extract.
• It supports gluten-free innovation and reduces import dependency in emerging markets.