GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING
ABSTRACTLevels of glucan components (TBG: total glucan, WIBG: water insoluble glucan and WSBG: water soluble glucan) and glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298 ± 0.054%, 0.196 ± 0.021% and 0.102 ± 0.015% in its raw samples and 0.187 ± 0.007%, 0.144 ± 0.004% and 0.043 ± 0.006% in malt samples, respectiv...
β-GLUCAN AND β-GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING
ABSTRACT Levels of β-glucan components (TBG: total β-glucan, WIBG: water insoluble β-glucan and WSBG: water soluble β-glucan) and β-glucanase in three improved sorghum varieties (SK5912, KSV8 and ICSV400) during malting and their effects in brewing were investigated using standard methods. Variety ICSV400 had the lowest TBG, WIBG and WSBG levels of 0.298 ± 0.054%, 0.196 ± 0.021% and 0.102 ± 0.015% in its raw samples and 0.187 ± 0.007%, 0.144 ± 0.004% and 0.043 ± 0.006% in mal...