PJB-2021-493
STUDY ON THE PROPRIETY OF WHEAT VARIETIES FOR THE PRODUCTION OF MALT SYRUP ALONGSIDE ITS QUALITY ASSESSMENT
FARAZA AHMED
Abstract
Currently, people are opting for not that much tasty but sustaining foods have become evident. It surrounds a preserved by product utilization of germinated grains and malt extracts. This article represents studies at the influence of the wheat malt syrup percentage and germinated grain at the significance of done product. The study was carried out to examine the suitability of wheat varieties (i.e. benazir, Anmol an SKD) for the production and quality evaluation of malt syrup. Product quality was evaluated according to organoleptic and physicochemical indicators and nutritional value of malt syrups. The result releveled significantly different (P< 0.05) average values. In case of raw wheat varieties significantly higher (P< 0.05) average moisture, ash, fat, protein, crude fiber and carbohydrates content were found in Benazir followed by Anmol and SKD. For malt syrup, significantly higher (P< 0.05) average pH value, moisture, turbidity, titratable, total soluble solids and protein content was found in malt syrup of benazir followed by Anmol and SKD. The result also revealed that average for sensory attributes i.e. color, taste, aroma and overall acceptability were also remained significantly higher (P< 0.05) in malt syrup prepared from Benazir followed by Anmol and SKD wheat varieties. It is concluded from present study that all wheat varieties are suitable for production of malt syrup.
To Cite this article:
Download
