PMID: 7536407Mar 1, 1994Paper

Properties of white sorghum diastatic malt

Archivos latinoamericanos de nutrición
H D Almeida Domínguez, L W Rooney

Abstract

Diastatic malt enzymes have potential to hydrolize pregelatinized starches releasing soluble sugars, lowering viscosity of slurries and allowing the use of high nutrient densities for preparation of cereal-based creams, baby food and drinks. Determination of the extent in which sorghum malt is able to develop desirable functional properties such as viscoty, water solubility and nutritional quality is fundamental. In this work the characteristics of a white sorghum during germination and the resulting malt were evaluated. "Dorado" white sorghum was germinated at 28 degrees C and 95% RH during 6 days in complete darkness, dried at 55 degrees C and ground to produce diastatic malt flour. Physicochemical, chemical, diastatic and nutritional characteristics of malt and its ability to liquify precooked flour slurries were determined. Maximum diastatic activity occurred at 3-4 days germination. Dry matter loss increased during germination at a rate of 2.7 percent units per day. Longer germination resulted in increased dry matter loss and decreased diastatic activity. Water solubility index of sorghum increased linearly during the first 5 days of germination probably caused by the production of soluble sugars and free amino acids. In v...Continue Reading

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