rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: malting properties of different sorghum cultivars
  name:
    name part: Beta, Trust
    name part: 1967-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1993
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xi, 99 leaves : illustrations ; 28 cm.
  abstract: Malting characteristics of sixteen sorghum varieties were investigated using a standard malting procedure. Clean grain was placed in nylon bags, steeped for 20 h, treated with 2% sodium hypochlorite, and washed. Germination proceeded at 28'C and 95% relative humidity (RH) for 5 days. The wet malt was dried at 50'C for 24 h. Total dry matter loss ranged from 8-19%. Black Tx430 had the highest losses. Density decreased for all the sorghums after malting; the extent of decrease was cultivar dependent. The (X- and P-amylase activity in sorghum malts produced (x- amylase levels ranging between 25-183 U/g. Black Tx430 (183 U/g) and RTx435 (178 U/g) had the highest values. Commercial barley malt had an (X-amylase activity of 189 U/g. P-Amylase activity was low for all cultivars, ranging from 11 to 41 U/g, with BTx2752 and IS9530 having the highest values. Decrease in RVA viscosity was significantly correlated with the (x-amylase calorimetric assay (r=0.97). The RVA is a promising method to measure (X-amylase activity; it is simple, fast, and requires minimum chemicals. Sorghum diastatic power (SDU) was not significantly correlated to (x-amylase activity at SDU values below 30. Above 30 SDU, (x- amylase activity was significantly correlated to diastatic power. Dry matter loss was significantly correlated to (Alpha-amylase activity and SDU. The green malt moisture was significantly positively correlated to dry matter loss. Malts produced from College Station cultivars gave higher (X-amylase levels than those from Lubbock. P-Amylase activities ranged from 28-33 U/g in the malts regardless of growth location. A second malting procedure using jars for steeping and germination was applied to 6 cultivars, and resulted in lower dry matter losses and 0-amylase activity. Although (x-amylase levels were generally higher for the standard method, cultivars responded differently. Each cultivar may need optimum conditions to obtain the highest level of enzyme activity. Malting procedures…
  note: by Trust Beta.
  note: "Major subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: M.S. Texas A&M University 1993.
  note: Includes bibliographical references.
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1993-THESIS-B562
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1993-THESIS-B562
  record info:
    record content source: TXA
    record creation date: 960416
    record change date: 20220103115201.0
    record identifier: in00001296642