Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20)
نویسندگان
1 Associate Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan
2 Assistant Professor, Department of Agricultural Engineering, Agricultural and Resources Research Center, Golestan
3 Assistant Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan
4 MSc. Graduated Student, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch
5 MSc. Student, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan
6 MSc. Graduated Student, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch
doi
10.22101/JRIFST.2012.06.21.125چکیده
In this study, we investigated the effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20), including hot and cold water extract, color, soluble nitrogen, kolbach index and brix. A 3×3 factorial experiment with three levels of steeping time (24, 36 and 48 h) and three levels of germination time (3, 5 and 7 days) in Completely Randomized Design (CRD) with replications was applied. The steeping time 24 h and 5 days of germination time treatment had the highest hot water extract (60.87%). The color value was in the range 8.54 – 17.12 ASBC units and steeping time 24 h and 7 days of germination time had the maximum color. Increasing the steeping time flow, 24 to 48h leads to increase of brix up to 0.48 B° of the extract. Analysis correlation coefficients between parameters showed that the strongest correlation was between the kolbach index and soluble nitrogen (r=0.995).
