Grain Extract-Milk Beverage: Processing and Physicochemical Characteristics
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Extracts from germinated barley, wheat, triticale, and corn showed compatibility when blended with milk in proportions of 30%, 40%, and 50%, respectively. The pH of grain extract-milk blends initially adjusted to 7.2 decreased to pH 6.2-6.4 when processed in bottles at 121°C for 15 min. The wheat and barley extract beverages scored highest preference followed by triticale and corn beverages. The beverage has excellent malty taste and smooth mouth feel.
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| Type of Medium: |
Electronic Resource
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| URL: |