A STUDY ON MALTING CHARACTERISTICS OF THREE CEREAL SEEDS: BARLEY, WHEAT AND TRITICALE

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GHODSVALI A.R.; ARABAMERIAN F.; BAKHSHABADI H.

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ISSN: 2588-4824

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2014 | Volume:5 | Issue:4 (18) Page(s): 25-32

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Title

A STUDY ON MALTING CHARACTERISTICS OF THREE CEREAL SEEDS: BARLEY, WHEAT AND TRITICALE

Author(s)

GHODSVALI A.R. | ARABAMERIAN F. | BAKHSHABADI H. | Issue Writer Certificate

Keywords

MALTQ3

TRITICALEQ3

WHEATQ3

BARLEYQ2

QUALITATIVE AND QUANTITATIVE CHARACTERISTICSQ2

Abstract

In this project, the quantitative and qualitative characteristics of MALTs (hot water extract, cold water extract, diastatic power, total and soluble protein, nitrogen modification index, colour and b-glucanase activity) obtained from cereals of BARLEY var. Sahra, WHEAT variety Tajan and TRITICALE were investigated in Completely Randomized Design (CRD) with replications. The results showed that protein content of MALTs from BARLEY and WHEAT was 15.2 and 14.4% higher than that of TRITICALE, respectively. Meanwhile, the colbach index of MALT from TRITICALE was 19.3 and 29.0% higher than that of MALTs from BARLEY and WHEAT, respectively. A negative linear correlation was observed between total protein content and colbach index (R2, 0.94). Hot and cold water extract of TRITICALE MALT was higher than that of WHEAT and BARLEY MALT. TRITICALE and WHEAT have a maximum and minimum of, respectively. The maximum (716 U/Kg) and minimum (97 U/Kg) of b-glucanase activity were due to TRITICALE and WHEAT MALTs, respectively. The color of extracts obtained from all investigated MALTs was in the range of 1.82 to 2.51.

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APA: Copy

GHODSVALI, A.R., ARABAMERIAN, F., & BAKHSHABADI, H.. (2014). A STUDY ON MALTING CHARACTERISTICS OF THREE CEREAL SEEDS: BARLEY, WHEAT AND TRITICALE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(4 (18)), 25-32. SID. https://sid.ir/paper/176583/en

Vancouver: Copy

GHODSVALI A.R., ARABAMERIAN F., BAKHSHABADI H.. A STUDY ON MALTING CHARACTERISTICS OF THREE CEREAL SEEDS: BARLEY, WHEAT AND TRITICALE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2014;5(4 (18)):25-32. Available from: https://sid.ir/paper/176583/en

IEEE: Copy

A.R. GHODSVALI, F. ARABAMERIAN, and H. BAKHSHABADI, “A STUDY ON MALTING CHARACTERISTICS OF THREE CEREAL SEEDS: BARLEY, WHEAT AND TRITICALE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 4 (18), pp. 25–32, 2014, [Online]. Available: https://sid.ir/paper/176583/en

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