eprintid: 3137
rev_number: 8
eprint_status: archive
userid: 65
dir: disk0/00/00/31/37
datestamp: 2011-10-23 09:39:19
lastmod: 2011-10-23 09:39:19
status_changed: 2011-10-23 09:39:19
type: article
metadata_visibility: show
contact_email: Library-ICRISAT@cgiar.org
item_issues_count: 0
creators_name: Swanston, J S
creators_name: Rao, N S
creators_name: Subramanian, V
creators_name: Taylor, K
icrisatcreators_name: Rao, N S
icrisatcreators_name: Subramanian, V
affiliation: Scottish Crop Research Institute(Dundee)
affiliation: ICRISAT(Patancheru)
country: UK
country: India
title: The Influence of Some Aspects of Grain Quality on Malting Potential in Sorghum
ispublished: pub
subjects: s1.4
full_text_status: restricted
note: The authors thank Drs Y.L. Nene, R. Jambunathan
and J.W. Stenhouse at ICRISAT Center and Profs
J.R. Hillman and N.L. Innes, Llr G.R. Llackay and
Drs R.P. Ellis and W.T.B. Thomas at SCRI for
encouragement and helpful discussion of this manuscript.
The provision of grain samples by Dr D.S.
hfurty and the technical assistance of K.A.R. Zafar
are also gratefully acknowledged. Submitted as J.A.
no. 1429 by the International Crops Research Institute
for the Semi-Arid Tropics (ICRISAT), Patancheru
502 324, Andhra Pradesh, India.
abstract: Several grain and malt quality tests were applied to 22 sorghum cultivars, 17 with a white or yellow pericarp and five with brown grain. Significant differences between cultivars were found in all cases. The yellow- and white-grained sorghums showed a relationship between milling energy and both extract and grain nitrogen content, although significant correlations were not observed when all cultivars were analysed. The reduction in milling energy due to malting correlated significantly with the amount of nitrogen extracted, leading to a close relationship between soluble nitrogen ratio and malt milling energy, especially in white and yellow sorghums. All white- and yellow-grained cultivars, with high levels of extract, showed a higher grinding resistance for a given level of milling energy. This may derive from a greater degree of starch damage during milling, facilitating solubilisation of starch and partly overcoming problems associated with poor endosperm modification during malting and high gelatinisation temperature of unmodified starch granules.
date: 1994
date_type: published
publication: Journal of Cereal Science
volume: 19
number: 1
publisher: Elsevier
pagerange: 91-97
refereed: TRUE
issn: 0733-5210
official_url: http://dx.doi.org/10.1006/jcrs.1994.1012
related_url_url: http://scholar.google.co.in/scholar?hl=en&q=allintitle%3A+The+Influence+of+Some+Aspects+of+Grain+Quality+on+Malting+Potential+in+Sorghum&btnG=Search&as_sdt=0%2C5&as_ylo=&as_vis=0
related_url_type: author
citation:   Swanston, J S and Rao, N S and Subramanian, V and Taylor, K  (1994) The Influence of Some Aspects of Grain Quality on Malting Potential in Sorghum.  Journal of Cereal Science, 19 (1).  pp. 91-97.  ISSN 0733-5210     
document_url: http://oar.icrisat.org/3137/1/JA_1429.pdf