title: Effect of malting conditions and quality characteristics of malt and roasted malt extract from 'acha' grains (Digitaria exilis Stapf).
abstract: BACKGROUND
  Considering the importance of malting and roasting on the quality of 'acha' beverages, a study was conducted to find optimum conditions for malting and the production of a high-quality roasted extract that could be used for an 'acha' beverage.
  
  
  RESULTS
  The data obtained were analysed using response surface methodology. The results revealed that the most significant (P < 0.05) malting factors that affect the response variables were the linear terms of germination time and drying temperature. However, for the extract production, the linear term of roasting temperature was the most significant (P < 0.05) factor. The quadratic and interaction terms exhibited significant (P < 0.05) effect in all cases apart from the flavour.
  
  
  CONCLUSIONS
  The overall optimum regions were established at 28 h of germination time, 55 degrees C drying temperature and 5.0% moisture content for the malting conditions while for the extract production, a roasting temperature of 210 degrees C, extraction temperature of 70 degrees C and extraction duration of 20 min were established.
authors.affiliation: Universiti Putra Malaysia, Faculty of Food Science and Technology, 43400 UPM Serdang, Selangor, Malaysia. lasekan@food.upm.edu.my
authors.forename: Ola
authors.initials: O
authors.lastname: Lasekan
authors.forename: J Terezinha
authors.initials: JT
authors.lastname: Salva
authors.forename: Kassim
authors.initials: K
authors.lastname: Abbas
mesh_terms: D001628:Beverages / Q000032:analysis*; D003116:Color; D003296:Cooking / Q000379:methods*; D004040:Dietary Carbohydrates / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D031746:Digitaria / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D018525:Germination; D006358:Hot Temperature; D006801:Humans; D015233:Models, Statistical; D009391:Nephelometry and Turbidimetry; D010936:Plant Extracts / Q000032:analysis*; D011786:Quality Control; D012639:Seeds / Q000737:chemistry*; D012903:Smell; D013649:Taste; D013997:Time Factors; D014867:Water / Q000032:analysis
chemical_list: D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D010936:Plant Extracts; D014867:Water