Malting Characteristics of Sorghum Cultivars

Beta, T. and Rooney, L.W. and Waniska, R.D. (1995) Malting Characteristics of Sorghum Cultivars. Cereal Chemistry, 72 (6). pp. 533-538.

PDF Restricted to ICRISAT researchers only

Abstract

Malting properties were investigated for 16 sorghums using a germinator method and for six sorghums using a jar method. Density of caryopses decreased for all sorghums after malting. Dry matter losses ranged from 8 to 19%. alpha-Amylase activity determined by colorimetric assay ranged from 25 to 183 U/g, with two cultivars having activity levels similar to that of a commercial barley malt. Reduction in pasting viscosity was significantly correlated with alpha-amylase activity. Sorghum diastatic power (SDU) was positively correlated to alpha-amylase activity in cultivars with SDU values greater than 30. beta-Amylase activity was low, ranging from 11 to 41 U/g. The jar malting method yielded malts with lower dry matter losses and low levels of alpha- amylase and beta-amylase activity, except for one cultivar. To obtain the highest levels of enzyme activity with the lowest dry matter losses, malting conditions need to be controlled and optimized.

Item Type:	Article
Author Affiliation:	Graduate student, professor, and associate professor, respectively, Cereal Quality Laboratory, Dept. of Soil & Crop Sciences, Texas A&M University, College Station, TX 77843-2474
Subjects:	Crop Improvement > Plant Breeding
Divisions:	Sorghum
Depositing User:	Syamala
Date Deposited:	21 Oct 2010 10:53
Last Modified:	21 Oct 2010 10:53
Official URL:	http://www.aaccnet.org/cerealchemistry/backissues/...
URI:	http://eprints.icrisat.ac.in/id/eprint/236

Actions (login required)

View Item