Studies on comparative malting characteristics of some tropical cereals and millets.

Malleshi, N. G. and Desikachar, H. S. R. (1986) Studies on comparative malting characteristics of some tropical cereals and millets. Journal of the Institute of Brewing, 92 (2). 174-176, 14 ref..

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Abstract

Malts prepared from some of the tropical cereals and millets were evaluated for their suitability in weaning food formulations. Pearl millet and finger millet malts exhibited high alpha-amylase activity within 2-3 days of germination, while maize, sorghum, wheat and triticale malts showed high enzyme activity after 4-5 days of germination. Malting drastically lowered the paste viscosity of cereal flours especially millet. Finger millet malt had desirable flavour and taste besides high amylase activity. Wheat and triticale malts also had acceptable flavour. Rice malt was bitter and pearl millet malt developed rancid odour and bitterness within a week after preparation.

Item Type:	Article
Uncontrolled Keywords:	MALTING-; cereals, malting quality of tropical; CONSUMER-RESPONSE; cereal flour, acceptability of tropical malted; FLOUR-SPECIFIC; cereal flour, amylases activity of tropical malted; AMYLASES-; INFANT-FOODS; weaning foods, tropical malted cereal flour suitability for; CEREALS-; malting quality of tropical cereals
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 May 2016 05:56
Last Modified:	26 May 2016 05:56
URI:	http://ir.cftri.res.in/id/eprint/6595

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