Effect of barley malt, chickpea and peanut on quality of Barley based beverage

Abstract

The present investigation had been done to optimize the effect of barley malt on production of barley based beverage. Malting of barley was carried out by steeping the cleaned and bold grains in tap water at 16°C for 2-3 days. The steeped grains were also germinated at 16°C for 2-3 days and the grains showing optimum growth were sorted out and kilning was done at 60°C for 1 day. Different levels of malted grain (i.e. 0, 1, 2, and 4 %) in barley extract were optimized. It was found that addition of 4 g malt to the extract was found to be effective in decreasing the viscosity and avoiding the formation of gruel like structure. There was non significant sensory change found on addition of roasted malt grain. Amylase activity of malt significantly increased on increasing time and no reducing sugars resulted at 90°C. Nutritive value of malted beverage was improved over control. Total soluble solids (TSS), viscosity, protein, fat, reducing sugar and total sugar of malted beverage was significantly increased as compared to control. Malted beverage was more organoleptically acceptable than control. Final beverage was made with 4 g malt, 25 g bengal gram and 15 g peanut per extract from 100 g barley with addition of sugar to 17°brix and homogenizing for proper mixing was autoclaved. Thus, malting could be an appropriate food-based strategy.