Influence of malting conditions on quality of finger millet malt.

Malleshi, N. G. and Desikachar, H. S. R. (1986) Influence of malting conditions on quality of finger millet malt. Journal of the Institute of Brewing, 92 (1). 81-83, 15 ref..

PDF J. lnst. Brew., January-February, 1986, Vol. 92, pp. 81-83.pdf - Published Version Restricted to Registered users only Download (277kB)

Abstract

Effect of processing conditions on DM loss and quality characteristics of malt from Indaf-6 variety of finger millet was studied. Increasing the temp. of malting from 15 to 35 degree C caused increased DM loss. Germination at 15-20 degree C gave malts of higher alpha-amylase activities than those germinated at 30-35 degree C. Germination at 20 degree C for 4-5 days gave malt with max. enzyme activity and acceptable DM loss. Drying the malt to 12% moisture and kilning at 70 degree C for about 45 min resulted in malt of desired aroma, max. retention of alpha-amylase and min. loss of available lysine. The alpha-amylase in the malted flour caused the slurries to have low hot paste viscosity.

Item Type:	Article
Uncontrolled Keywords:	MALTING-; finger millet malt, malting & quality of; MALT-; MILLETS-
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 May 2016 05:44
Last Modified:	26 May 2016 05:44
URI:	http://ir.cftri.res.in/id/eprint/6598

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