Premium
STUDIES ON COMPARATIVE MALTING CHARACTERISTICS OF SOME TROPICAL CEREALS AND MILLETS
Author(s) -
Malleshi N. G.,
Desikachar H. S. R.
Publication year - 1986
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1986.tb04393.x
Subject(s) - triticale , flavour , germination , sorghum , finger millet , brewing , amylase , food science , agronomy , chemistry , biology , fermentation , enzyme , biochemistry
Malts prepared from some of the tropical cereals and millets were evaluated for their suitability in weaning food formulations. Pearl millet and finger millet malts exhibited high α‐amylase activity within 2–3 days of germination, while maize, sorghum, wheat and triticale malts showed high enzyme activity after 4–5 days of germination. Malting drastically lowered the paste viscosity of cereal flours especially millet. Finger millet malt had desirable flavour and taste besides high amylase activity. Wheat and triticale malts also had acceptable flavour. Rice malt was bitter and pearl millet malt developed rancid odour and bitterness within a week after preparation.