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Assessment of malting characteristics of different Indian barley cultivars.
Journal of Food Science and Technology 2018 Februrary
The impact of malting on composition and malt quality parameters such as diastatic power, α-amylase activity, β-amylase activity, hot water extract and β-glucan content were investigated in five different Indian barley cultivars. Protein content of grains increased significantly after malting. Soluble protein content of unmalted grain, which ranged from 3.20-3.93% increased after malting to 4.26-4.85%. Diastatic power of mature grain varied across genotype and their level increased (58.98-81.05 to 115.93-142.45 DP°) after malting. Diastatic power correlated very strongly with protein content (r = 0.90) and strongly with β-amylase activity (r = 0.74). α-amylase, which was low (0.042-0.189 Ceralpha Unit/g) initially in unmalted grain, was synthesized during germination to the range of 149.42-223.78 Ceralpha Unit/g. The correlation between diastatic power and α-amylase was very weak (r = - 0.04). The levels of β-amylase in unmalted grain was in the range of 13.97-18.26; that amount got reduced after malting to 12.55-15.97 Betamyl-3 U/g. β-amylase had a strong positive correlation (r = 0.85) with grain protein. Malted grain which had higher protein content showed very strong negative correlation (r = - 0.86) with hot water extract value. β-glucan content reduced 70-80% from the initial level, across genotypes.
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