Volume 13, Issue 60 (0)                   FSCT 0, 13(60): 149-155 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Ghasemi Damavandi S, Ghods Vali A R, Fazeli F. Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province. FSCT. 0; 13 (60) :149-155
URL: http://fsct.modares.ac.ir/article-7-5345-en.html
Abstract:   (3030 Views)
Malting is one of the biotechnological processes that includes steeping, germination and killing of cereal in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. Purpose of this study was evaluation of malting quality and identification of suitable line for production of malt products. In this study, effect of malting processing on physicochemical properties including of kernel density, bulk density, thousand weight kernel, protein and cold water extract yield of EBYT and Yusuf varieties evaluated in complete randomized design plan. Experiments were made in triplicate. The results of ANOVA showed that sample type had significant effect on all physicochemical properties (p< 0.01). Maximum amount of kernel density (1332.33 kg/m3) and minimum amount of that (832.33 kg/m3) were related to barley seed of yusuf variety and obtained malt of yusuf variety, respectively. Malting process results in decrease of thousand weight kernel, kernel density and bulk density and increase of protein content and cold water extract yield.  Cold water extract yield in obtained malt of EBYT line was higher than obtained malt of yusuf variety, and consequently, those utilities in enzymatic extracts preparation and also in confectionary, cake and cookie industries.  
Full-Text [PDF 272 kb]   (1360 Downloads)    
Subject: Food quality control
Received: 2015/04/7 | Accepted: 2015/11/9 | Published: 2017/02/19

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.