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..
![[thumbnail of J. lnst. Brew., January-February, 1986, Vol. 92, pp. 81-83.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "J. lnst. Brew., January-February, 1986, Vol. 92, pp. 81-83.pdf")
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 |
Actions (login required)
- View Item