期刊
FOOD CHEMISTRY
卷 121, 期 2, 页码 443-449出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.12.062
关键词
Finger millet; Phenolics; Malt; Fungi; Diastatic power
资金
- Research Office of the University of KwaZulu-Natal (UKZN)
- National Research Foundation (South Africa)
Phenolic type, fungal load, germinative energy (GE) and malt quality of finger millet grain types of varied kernel colour and phenolic content were analysed, to determine if phenolics in finger millet grain influence its malt quality. The fungal load (total fungal count (TFC) and infection levels) of the unmalted grain and malt were negatively correlated (p < 0.05) with total phenolics (TP) and amount of phenolic type (condensed tannins, anthocyanins and flavan-4-ols). High-phenol finger millet types had much higher malt quality than the low-phenol types, with respect to diastatic power (DP), and alpha- and beta-amylase activities. GE. DP and alpha-amylase activity were positively correlated with TP and amount of phenolic type (p < 0.05) and negatively correlated with TFC (p < 0.01). Phenolics in finger millet grain influence its malt quality positively by contributing to attenuation of the fungal load on the germinating grain. (C) 2009 Elsevier Ltd. All rights reserved.
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