EFFECTS OF STEEPING AND GERMINATION TIME ON QUALITATIVE AND QUANTITATIVE CHARACTERISTICS OF MALT EXTRACT OBTAINED FROM BARLEY (LINE EBYT-88-20)

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

BAKHSHABADI H.; MIRZAIE H.; GHODS VALI A.R.; ZIAIIFAR A.; IDANI E.; MOHAMMADI M.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2012 | Volume:1 | Issue:2 Page(s): 129-138

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

956

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF STEEPING AND GERMINATION TIME ON QUALITATIVE AND QUANTITATIVE CHARACTERISTICS OF MALT EXTRACT OBTAINED FROM BARLEY (LINE EBYT-88-20)

Author(s)

Keywords

COLOR INDEXQ3

EXTRACT YIELDQ1

KOLBACH INDEXQ3

MALT EXTRACTQ2

Abstract

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 Bo of the extract. Analysis correlation coefficients between parameters showed that the strongest correlation was between the KOLBACH INDEX and soluble nitrogen (r=0.995).

Cites

No record.

References

No record.

Cite

APA: Copy

BAKHSHABADI, H., MIRZAIE, H., GHODS VALI, A.R., ZIAIIFAR, A., IDANI, E., & MOHAMMADI, M.. (2012). EFFECTS OF STEEPING AND GERMINATION TIME ON QUALITATIVE AND QUANTITATIVE CHARACTERISTICS OF MALT EXTRACT OBTAINED FROM BARLEY (LINE EBYT-88-20). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 1(2), 129-138. SID. https://sid.ir/paper/233911/en

Vancouver: Copy

BAKHSHABADI H., MIRZAIE H., GHODS VALI A.R., ZIAIIFAR A., IDANI E., MOHAMMADI M.. EFFECTS OF STEEPING AND GERMINATION TIME ON QUALITATIVE AND QUANTITATIVE CHARACTERISTICS OF MALT EXTRACT OBTAINED FROM BARLEY (LINE EBYT-88-20). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;1(2):129-138. Available from: https://sid.ir/paper/233911/en

IEEE: Copy

H. BAKHSHABADI, H. MIRZAIE, A.R. GHODS VALI, A. ZIAIIFAR, E. IDANI, and M. MOHAMMADI, “EFFECTS OF STEEPING AND GERMINATION TIME ON QUALITATIVE AND QUANTITATIVE CHARACTERISTICS OF MALT EXTRACT OBTAINED FROM BARLEY (LINE EBYT-88-20),” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 2, pp. 129–138, 2012, [Online]. Available: https://sid.ir/paper/233911/en

Related Journal Papers