N. prodotti: 0
Totale ordine: € 0,00
Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246
Online ISSN 1827-160X
Bakhshabadi H. 1, Mirzaei H. O. 1, Ghodsvali A. 2, Ziaiifar A. M. 1, Aidani E. 3, Daraei Garmakhany A. 4, Maghsoudlou M. 3
1 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;
2 Assistant Professor of Technical and Engineering Research Section of Agriculture Sciences & Natural Resources Research Center of Golestan;
3 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran;
4 Department of Food Science and Technology, Toyserkan Faculty of Industial Engineering, Bu-Ali Sina University, Hamadan, Iran
AIM: Barley under the scientific name Hordeum Vulgare, is one of the strategic agricultural products which is supported by modern agricultural policies and included among provender herbs. In this study the terminal velocity and some physicochemical characteristics of malt made of barley line EBYT88-20 including the malting yield, thousand seed mass, true densities, nitrogen content and the extent of β-glucanase enzyme were measured.
METHODS: To evaluate of these parameters and malt preparation, three steeping times (24, 36 and 48 hours) and 3 germination times (3, 5 and 7 day) were applied. Statistical analysis and optimizing process were done using response surface methodology.
RESULTS: Results indicated that as the time of steeping and germination increased, the true densities decreased.
CONCLUSION: It can be said with regard to the results of the optimization process that the exertion of 32.71 hours for steeping and 3.72 days for germination of malt seeds lead to the production of a malt with the highest output for malting yield, the weight of a thousand seeds and the amount of azote and the enzyme activity.