EVALUATION OF THE EFFECT OF MALTING PROCESS ON PHYSICOCHEMICAL CHARACTERISTICS IN TWO BARELY VARIETIES IN GOLESTAN PROVINCE

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ARABAMERIAN F.; ELHAMIRAD A.H.; QODSEVALI A.R.; ARMIN M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:3 (13) Page(s): 83-89

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Title

EVALUATION OF THE EFFECT OF MALTING PROCESS ON PHYSICOCHEMICAL CHARACTERISTICS IN TWO BARELY VARIETIES IN GOLESTAN PROVINCE

Author(s)

ARABAMERIAN F. | ELHAMIRAD A.H. | QODSEVALI A.R. | ARMIN M. | Issue Writer Certificate

Keywords

PHYSICOCHEMICAL CHARACTERISTICSQ2

MALTQ3

β-GLUCANASE ACTIVITYQ3

EXTRACTION EFFICIENCYQ3

Abstract

In this study, the effect of MALTing process on PHYSICOCHEMICAL CHARACTERISTICS which includes 1000 seed weight, Bulk density, True density, protein amount, rate of b-glucanase activity and cold water EXTRACTION EFFICIENCY of two varieties of barely (Sahra and Yusef) in Golestan province have been studied in completely randomized design with 3 replications and results analysed by the SAS software. The results analysis of variance showed that type sample on whole physicochemical factors measured in this experiment to have a more significant effect (P<0.01). MALTing process 1000 seed weight, Bulk density, True density made reduce but protein amount, b-glucanase activity and cold water EXTRACTION EFFICIENCY were increased. The Most b-glucanase activity was related to MALT obtained from Yusef variety was 139.08% more than preliminary barley. MALT obtained from Sahra variety had maximum cold water EXTRACTION EFFICIENCY (16.4%).

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APA: Copy

ARABAMERIAN, F., ELHAMIRAD, A.H., QODSEVALI, A.R., & ARMIN, M.. (2012). EVALUATION OF THE EFFECT OF MALTING PROCESS ON PHYSICOCHEMICAL CHARACTERISTICS IN TWO BARELY VARIETIES IN GOLESTAN PROVINCE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(3 (13)), 83-89. SID. https://sid.ir/paper/176523/en

Vancouver: Copy

ARABAMERIAN F., ELHAMIRAD A.H., QODSEVALI A.R., ARMIN M.. EVALUATION OF THE EFFECT OF MALTING PROCESS ON PHYSICOCHEMICAL CHARACTERISTICS IN TWO BARELY VARIETIES IN GOLESTAN PROVINCE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(3 (13)):83-89. Available from: https://sid.ir/paper/176523/en

IEEE: Copy

F. ARABAMERIAN, A.H. ELHAMIRAD, A.R. QODSEVALI, and M. ARMIN, “EVALUATION OF THE EFFECT OF MALTING PROCESS ON PHYSICOCHEMICAL CHARACTERISTICS IN TWO BARELY VARIETIES IN GOLESTAN PROVINCE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 3 (13), pp. 83–89, 2012, [Online]. Available: https://sid.ir/paper/176523/en

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