Malting of Finger Millet: Factors Influencing α-Amylase Activity and Wort Characteristics

Singh, T. and Harinder, K. and Bains, G.S. (1988) Malting of Finger Millet: Factors Influencing α-Amylase Activity and Wort Characteristics. Journal of the American Society of Brewing Chemistsh, 46 (1). pp. 1-5.

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The effect of germination temperature and duration and application of gibberellic acid on α-amylase activity and some wort characteristics of finger millet malt was studied. Two samples of finger millet were steeped to 33% moisture and germinated at 20, 25, 30, and 35° C for 48 and 96 hr with and without gibberellic acid (0.1 mg/kg). α-Amylase of the malts increased in response to higher germination temperatures (30-35° C). The α-amylase activity showed substantial decrease at the maximum mashing temperature of 70° C. The extract yield varied from 42.7 to 73.5% depending on malting conditions. The worts were light in color, low in soluble nitrogen, and filtered slowly. Reducing sugars were higher in the worts prepared from malts germinated at 30-35° C than those germinated at lower temperatures (20-25° C). Desirable free α-amino nitrogen levels (120-150 mg/L) in the worts were obtained from the malts germinated at higher temperatures for 48-96 hr. Malts treated with gibberellic acid and germinated at 30-35° C for 48 hr produced worts comparable to those of control malts germinated for 96 hr. Response to exogenous gibberellic acid was higher in the malts germinated at 30-35° C than in those germinated at 20-25° C

Item Type: Article
Author Affiliation: Department of Food Science & Technology, Punjab Agricultural University, Ludhiana 141 004, India
Subjects: Crop Improvement
Divisions: Millet
Depositing User: Mr B Krishnamurthy
Date Deposited: 27 Jun 2012 09:14
Last Modified: 27 Jun 2012 09:14
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