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بررسی اختلاط مالت منابع غلاتی جهت استفاده در صنایع پخت و تولید نوشابه‌های مالتی غیر الکلی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 5، دوره 11، شماره 3، آذر 1389، صفحه 55-70 اصل مقاله (336.89 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| نویسنده | ||
| علیرضا قدس ولی* | ||
| استادیار پژوهش بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی استان گلستان | ||
| چکیده | ||
| ویژگی‌های کمّی و کیفی (راندمان استخراج عصارة گرم، راندمان استخراج عصارة سرد،قدرت دیاستاتیک، پروتئین کل و پروتئین انحلالپذیر، شاخص تغییرات اصلاحی نیتروژن یا شاخص کلباچ، میزان رنگ و فعالیت بتاگلوکاناز) مالت‌های تهیه شده از دانه‌های غلاتی جو رقم صحرا، گندم رقم تجن، و تریتیکاله و نیز مخلوط‌های مالتی تهیه شده از آنها در قالب طرح کاملاً تصادفی با هشت تیمار به منظور تعیین تیمارهای بهینه از نظر قدرت دیاستاتیک و راندمان تولید عصاره و تولید مادة اولیة مناسب صنایع نوشابه‌های مالتی و صنایع پخت بررسی و مشخص شد که مالت تریتیکاله و مالت جو صحرا به ترتیب حاوی بیشینه و کمینة شاخص کلباچ هستند (05/0>P). مالت تریتیکاله و مالت حاصل از مخلوط مالت جو- مالت تریتیکاله (90 به 10 درصد) حاوی بیشینه و مالت حاصل از مخلوط مالت جو- مالت گندم (90 به 10 درصد) حاوی کمینة (05/0>P) راندمان استخراج عصارة گرم هستند. مالت حاصل از مخلوط مالت جو- مالت گندم- مالت تریتیکاله (80:10:10) و مالت حاصل از مخلوط مالت جو- مالت گندم (80 به 20 درصد) به ترتیب بیشینه و کمینة (05/0>P) قدرت دیاستاتیک را دارند. نتایج همچنین نشان داد که افزودن مالت تریتیکاله (10درصد)، و افزودن مالت گندم و مالت تریتیکاله (هر یک 10درصد) به ترتیب منجر به تولید مادة اولیة مناسب صنایع نوشابه‌های مالتی و صنایع پخت میشود. | ||
| عنوان مقاله [English] | ||
| Admixing Green Malt Cereal Resources to Produce Malts for the Baking and Non-Alcoholic Malt Beverage Industries | ||
| چکیده [English] | ||
| In this project, the quantitative and qualitative characteristics of malt obtained from barley, (var. Sahra), wheat (var Tajan) and Triticale, and their admixtured malts were investigated in a completely randomized design with eight treatments to determine the optimal treatment using diastatic power, hot water extract and production of suitable raw materials for the malt beverage and bakery industries. The characteristics were hot water extract, cold water extract, diastatic power, total and soluble protein, nitrogen modification index, color and β-glucanase activity. Triticale and barley malts had the maximum and minimum Kolbach indices (p<0.05), respectively. Malt obtained from Triticale and the admixture of barley-Triticale (90:10) malts, and barley-wheat (90:10) malt had maximum and minimum (p<0.05) hot water extract, respectively. Malt obtained from an admixture of barley-wheat-Triticale (80:10:10) malt and a mix of barley-wheat (90:10) malt had the maximum and minimum (p<0.05) diastatic powers, respectively. The results showed that the addition of Triticale malt (10%) led to the production of suitable raw materials for the malts beverage industry and the addition of both Triticale and wheat (each 10%) malt for the bakery industry. | ||
| کلیدواژه‌ها [English] | ||
| Adjuncts, Admixture, Malting, triticale | ||
| مراجع | ||
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