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Free sugars and non-starch polysaccharide contents of good and poor malting varieties of wheat and their malts

Suhasini, A. W. and Muralikrishna, G. and Malleshi, N. G. (1997) Free sugars and non-starch polysaccharide contents of good and poor malting varieties of wheat and their malts. Food Chemistry, 60 (4). pp. 537-540. ISSN 0308-8146

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Abstract

<p align="justify">The yield and composition of low molecular weight sugars and non-starch polysaccharides (NSP) of a good and a poor malting variety of wheat and their malts were determined. There were seven, four and six-fold increases in total sugars,sucrose and maltose, respectively, on 120 h germination in both varieties, the increase being higher in the good-malting variety than in the poor-malting vari ety. The poor-malting variety contained slightly (11.7%) higher levels of total NSP than the good-malting variety (10.9%). The uranic acid formed 2.5 to 23.3% of the different NSP fractions, the highest being in EDTA-extractable (EDTAE) fractions. The hexose content of the cold water-soluble fraction decreased from 63.4 to 20% on malting in the good-malting variety but its content remained the same in the poor-malting variety. Mannose was detected only in the EDTAE fraction of the good-malting variety and its concentration decreased from 24.2 to 4.6% on malting. Malt samples from both varieties contained slightly higher levels of hemicellulose A, hemicellulose B and cellulosic fractions, and lower levels of EDTAE NSP fractions. The water-soluble fraction was 45% of the total NSP of the good-malting variety and 28% of the poor-malting variety.</p>

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/4

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