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EFFECTS OF AIR REST PERIODS ON MALTING SORGHUM RESPONSE TO FINAL WARM WATER STEEP

1995; Wiley; Volume: 101; Issue: 1 Linguagem: Inglês

10.1002/j.2050-0416.1995.tb00848.x

2050-0416

Lewis I. Ezeogu, B. N. Okolo,

Food composition and properties

Journal of the Institute of BrewingVolume 101, Issue 1 p. 39-45 Free Access EFFECTS OF AIR REST PERIODS ON MALTING SORGHUM RESPONSE TO FINAL WARM WATER STEEP L. I. EZEOGU, L. I. EZEOGU Brewing Science Laboratory, Department of Microbiology, University of Nigeria, Nsukka, NigeriaSearch for more papers by this authorB. N. OKOLO, B. N. OKOLO Brewing Science Laboratory, Department of Microbiology, University of Nigeria, Nsukka, NigeriaSearch for more papers by this author L. I. EZEOGU, L. I. EZEOGU Brewing Science Laboratory, Department of Microbiology, University of Nigeria, Nsukka, NigeriaSearch for more papers by this authorB. N. OKOLO, B. N. OKOLO Brewing Science Laboratory, Department of Microbiology, University of Nigeria, Nsukka, NigeriaSearch for more papers by this author First published: January‐February 1995 https://doi.org/10.1002/j.2050-0416.1995.tb00848.xCitations: 27AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract The effects off various lengths of air rests on response off malting sorghum main root length, malting loss, diastatic activity, α- and β-amyloytic activity and extract to final warm water steep at 40°C was investigated. Grains were steeped in distilled water for a total of 48 h at 30°C with a 6 h final warm water steep under four different cycles incorporating 1, 2, 3 or 4 h air rest periods. All malt quality properties evaluated were significantly affected by the length of air rest, the cultivar and their pair-wise interactions. Main rootlet length and malting loss reduced progressively as the length of air rest increased. Reducing power, α- and β-amylolytic activity and extract generally increased as the length of air rest was increased for both sorghum cultivars ICSV 400 and KSV 8 examined. The steep cycle incorporating 3 h length of air rest was found by experiment to give the optimum levels of malt quality indices analysed while at the same time causing considerable reduction in average main rootlet length and total malting loss for both grain cultivars. References 1 Aisien, A. O. and Muts, G. C. J. Journal of the Institute of Brewing, 1987, 93, 328. 2 Briggs, D. E. Journal of the American Society of Brewing Chemists, 1987, 45. 3 Briggs, D. E., Hough, J. S., Stevens, R. and Young, T. W. Malting and Brewing Science, Vol. 1, 2nd ed., Chapman and Hull, London 1981. 4 Cohen, S. S. Practical Statistics, Edward Arnold, London, Melbourne. Auckland, 1988. 5 Daiber, K. H. and Novellic, L. Journal of the Science of Food and Agriculture, 1986, 19, 87. 6 ElokAkpan, O. U. World Journal of Microbiology and Biotechnology, 1992, 8, 287. 7 EotkAkpan, O. U. & Palmer, G. H. Journal of the Institute of Brewing, 1990, 96, 89. 8 Ezeogu, L. I. and Okolo, B. N. Journal of the Institute of Brewing, 1994, 100, 335. 9 Holmes, M. G. Journal of the Institute of Brewing, 1992, 98, 47. 10 Hudson, O. P. Journal of the Institute of Brewing, 1986, 92, 115. 11 Ilori, M. O. & Adewusi, S. R. A. Journal of the Institute of Brewing, 1991, 97, 111. 12 Kneen, E. Cereal Chemistry, 1944, 21, 304. 13 Kneen, E. Cereal Chemistry, 1945, 22, 112. 14 Lubert, D. J. and Pool, A. A. Journal of the Institute of Brewing, 1964, 70, 145. 15 Morrall, P., Boyd, H. K., Taylor, J. R. N. & Van der Walt, W. H. Journal of the Institute of Brewing, 1986, 92, 439. 16 Nout, M. J. R. & Davies, B. J. Journal of the Institute of Brewing, 1982, 88, 157. 17 Okon, E. U. & Uwaifo, A. O. Brewers Digest, 1985, 12, 24. 18 Palmer, G. H. Cereal Sciences and Technology, (Ed. G. H. Palmer) Aberdeen University Press, Scotland, 1989, p. 178. 19 Pool, A. A. Journal of the Institute of Brewing, 1962, 68, 476. 20 Pool, A. A. Journal of the Institute of Brewing, 1964, 70, 225. Citing Literature Volume101, Issue1January‐February 1995Pages 39-45 ReferencesRelatedInformation