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Qualitative and quantitative characteristics of barley malt during the period of soaking and germination
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S Ghasemi Damavandi   , AR Ghodsvali , F Fazeli , M Mohammadi * |
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Abstract: (6291 Views) |
| Backgrounds and Objective: Malting is the oldest Biotechnological processes in which the product is produced with optimal nutritional properties. Barley due to certain chemical compounds with better properties than other cereals in the malting. The aim of this study was to survey the effect of soaking and germination time on barley malt characteristics.
Materials and Methods: The effect of soaking time on three different levels (24, 36, and 48 h) and three levels of germination time (3, 7 and 9 days) on quantitative and qualitative characteristics of malt prepared of barley EBYT-97 line, including malting yield, total protein, color extract, yield of cold water and hot water extract were investigated.
Results: By increasing the soaking time, malting yield and total protein were decreased, respectively, about 2.99 and 32.42 percent, whereas the extract color was increased. With increasing duration of germination, malting yield and total protein were decreased but the yield cold water extraction was increased.
Conclusion: Maximum the yield of hot water extract was obtained with 36 hours of soaking and 7 days of germination.
Keywords: Barley malt, EBYT-97 line, Soaking time, Germination time |
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| Keywords: Barley malt, EBYT-97 line, Soaking time, Germination time |
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Full-Text [PDF 1093 kb]
(5742 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/02/25 | Accepted: 2013/11/19 | Published: 2013/11/19
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