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Influence of Malting Conditions on Amylase Activity, Physical Characteristics and Nutrient Composition of Wheat Malt

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1587/
JFST-06-95
 
Title Influence of Malting Conditions on Amylase
Activity, Physical Characteristics and Nutrient
Composition of Wheat Malt
 
Creator Suhasini, A. W.
Malleshi, N. G.
 
Subject 14 Physical properties
01 Dietary Fiber
 
Description Wheat germinated at 25°C exhibited higher levels of amylase activity than that germinated at 15, 20, 30 and 35°C for any given period upto 120 h germination. Malting loss increased proportionately with temperature and duration of germination. Kilning the green malt of 12% moisture content at 65°C produced the malt of desirable aroma, colour and retained 75% of its amylase
activity. Germination led to 13.7 and 45.0% decrease in 1000 kernel weight and hardness, respectively, along with 12% loss in starch content at 72 h. Although there was no appreciable change In protein content on malting, the malt protein contained slightly higher proportion of lysine, while the malt rootlets contained 22% proteins and 1.3% lysine. Malting enhanced the acid extractable minerals,
ascorbic acid, riboflavin and nlacin, with a concomitant reduction in the dietary bulk (viscosity) of the malt slurry.
 
Date 1995
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/1587/1/JFST1995_32%282%29_98-103.pdf
Suhasini, A. W. and Malleshi, N. G. (1995) Influence of Malting Conditions on Amylase Activity, Physical Characteristics and Nutrient Composition of Wheat Malt. Journal of Food Science and Technology, 32 (2). pp. 98-103.