Malting quality of seven genotypes of barley grown in Nepal

There has been very limited work on the malting quality of barley grown in Nepal. This work used completely randomized experiment for seven barley genotypes, namely Xveola‐45, Coll#112‐114/Muktinath, Xveola‐38, Solu uwa, NB‐1003/37‐1038, NB‐1003/37‐1034, and Bonus, collected from Hill Crop Research...

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Bibliographic Details
Published in:Food science & nutrition 2020-09, Vol.8 (9), p.4794-4804
Main Authors: Ojha, Pravin, Gautam, Nagina, Subedi, Ujjwol, Dhami, Narayan B.
Format: Article
Language:English
Subjects:
Absorption
Agricultural production
Barley
Bulk density
Chemical composition
Crop diseases
Diastatic power
Enzymatic activity
Enzymes
Flour
Food
Genotypes
Germination
Glucan
Malt
malting
Original Research
Parameters
Product development
Protein composition
Proteins
Room temperature
Viscosity
Water absorption
β‐glucan
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Summary:There has been very limited work on the malting quality of barley grown in Nepal. This work used completely randomized experiment for seven barley genotypes, namely Xveola‐45, Coll#112‐114/Muktinath, Xveola‐38, Solu uwa, NB‐1003/37‐1038, NB‐1003/37‐1034, and Bonus, collected from Hill Crop Research Program (Dolakha, Nepal) to study the effect of genotypes on the chemical composition and functional properties of barley and malt. Barley was steeped for 24 hr followed by 72 hr germination in room temperature (25 ± 3°C). Germinated barley was dried (45°C/6 hr, 50°C/4 hr, 55°C/8 hr, 70°C/1 hr, 80°C/3 hr) in a cabinet drier. Multistage dried barley was then ground to pass through a 250 µm screen. Among the chemical composition, protein and reducing sugar were affected by genotype (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.1743