Document Type : Original Paper
Authors
1 MSc. Student, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan
2 Associate Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan
3 Assistant Professor, Department of Agricultural Engineering, Agricultural and Resources Research Center, Golestan
4 Assistant Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan
5 MSc. Graduated Student, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch
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 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).
Keywords
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