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Full-Text Articles in Agronomy and Crop Sciences
Guide To Floor Malting Of Sorghum And Millets, John R.N. Taylor
Guide To Floor Malting Of Sorghum And Millets, John R.N. Taylor
INTSORMIL Scientific Publications
Malt (dried, sprouted cereal grain) is the major ingredient in most beers and in certain hot and cold beverages. It is also a useful ingredient in some cereal food products such as bread and infant porridges. In terms of nutrients, malt contains mainly complex carbohydrates (starch and dietary fiber), but also protein of reasonable quality and availability, B vitamins and minerals. Malt is a source of hydrolytic enzymes, especially amylases. In brewing, the malt amylases produce the sugars which the yeast ferments to alcohol and carbon dioxide The amylases also increase the sweetness and improve the texture of food products …
Effects Of Storage Temperature And Duration On The Milling Properties Of Rice, Tanya Pereira, Nora Cooper, Terry Siebenmorgen
Effects Of Storage Temperature And Duration On The Milling Properties Of Rice, Tanya Pereira, Nora Cooper, Terry Siebenmorgen
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
To maximize rice quality, it is essential to quantify the various factors that affect milling properties of rice. Rice aging, a process during which rice undergoes a series of chemical and physicochemical changes, affects head rice yield (HRY) and the rate at which HRY changes with degree of milling (DOM). This study examined effects of storage duration (0, 2, and 4 months) and storage temperature (4, 21, and 35°C) on milling properties of ‘Wells’ (long-grain) and ‘Jupiter’ (medium-grain) rice cultivars. In general, HRY increased with storage duration, most significantly for Wells cultivar. Millability curves were developed by plotting HRY vs. …
Investigating The Utilization Of Silica Gel Packets In Drying Research-Scale Rough Rice Samples, Ashley Wiedower, George Ondier, Terry Siebenmorgen
Investigating The Utilization Of Silica Gel Packets In Drying Research-Scale Rough Rice Samples, Ashley Wiedower, George Ondier, Terry Siebenmorgen
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Rice moisture content (MC) must be reduced to approximately 12.5% MC to prevent spoilage during storage. Desiccants may provide an improved method for drying research-scale rice samples. This study investigated the effects of 1) rice mass to be dried, 2) placement method of silica gel packets in rice samples, 3) regeneration and re-use of the packets, 4) drying temperature, and 5) initial MC on the effectiveness of silica gel packets to dry rough rice samples to the desired 12.5% MC. Multiple masses (200, 500, and 1000 g) of long-grain rice samples were dried using three desiccant placement treatments: 1) intimate …