Optimisation of conditions for malting of sorghum

Pathirana, R.A. and Sivayogasundaram, K. and Jayatissa , P.M. (1983) Optimisation of conditions for malting of sorghum. Journal of Food Science and Technology, 20 (3). pp. 108-111.

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Abstract

Malting conditions for sorghum cv. IS 2941 were determined by varying the periods of steeping (8-32 h) and germination (2-6 days) and the temperature of heat treatment (80-100°C). The parameters used to assess malt quality were malting loss, cold and hot water extracts, reducing sugar content of the extract, diastatic power and liquefying power. A steeping time of 18 h and germination time of 4-5 days were found to be optimum for malting. Kilning at 100°C for 3 h was found sufficient

Item Type: Article
Author Affiliation: Ceylon Institute of Science and Ind. Research, PO Box 787, Colombo 7, Sri Lanka
Subjects: Crop Improvement > Plant Breeding
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 05 Mar 2012 06:13
Last Modified: 05 Mar 2012 06:13
URI: http://eprints.icrisat.ac.in/id/eprint/3484

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