Premium
DURATION OF FINAL WARM WATER STEEP AS A FACTOR INFLUENCING SOME CARBOHYDRATE RELATED PROPERTIES OF SORGHUM MALT
Author(s) -
OKOLO BARTHOLOMEW N.,
EZEOGU LEWIS I.
Publication year - 1995
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.2050-0416.1995.tb00865.x
Subject(s) - steeping , sorghum , chemistry , amylase , cultivar , germination , horticulture , zoology , food science , agronomy , biology , enzyme , biochemistry
The effects of duration of final warm steep at 40°C on main root length, malting loss, diastatic power, α‐ and β‐amylolytic activities and extract of two improved Nigerian Sorghum cultivars (CSV 400 and KSV 8 were studied. The duration of final warm steep was varied between 1.5 h and 7.5 h. Germination was for four days at 30°C. All malt quality parameters evaluated were greatly influenced by duration of final warm steep and cultivar as well as their pair‐wise interactions. Malting loss and average main root length decreased progressively as the duration of final warm steep increased. Conversely diastatic activity, α‐ and β‐amylolvtic activity and extract yield of both ICSV 400 and KSV 8 generally increased as duration of final warm steep was increased up to 3 h before a progressive drop. Submission to varying lengths of final warm steeping appeared to progressively restrict formation of rootlets and malting loss without concomitant depression of diastatic enzymes development and extract yield. Maximum diastatic activity was attained on submission of grains to 3 h length of final warm steep. A second diastatic activity peak at 7.5 h for KSV 8 may result from increased β‐amylolytic activity at 7.5 h final warm steep period. The occurrence of two β‐amylase maxima at 3 h and 7.5 h duration of final warm steep for ICSV 400 indicates possible presence of at least two β‐amylase components.