Gibberellic acid (GA3) induced changes in proanthocyanidins and malt quality of two and six-row husked barleys

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In this Subject: Nutrition & Food ,&nbsp; <a title="Anatomy & Physiology" href="/content/subcat?j_subject=157&j_availability=">Anatomy & Physiology
By this author: Yadav S.K. ;&nbsp; Luthra Y.P. ;&nbsp; Sood D.R. ;&nbsp; Aggarwal N.K.

Authors: Yadav S.K.; Luthra Y.P.; Sood D.R.; Aggarwal N.K.

Source: Plant Foods for Human Nutrition, Volume 55, Number 2, 2000 , pp. 87-96(10)

Publisher: Springer

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Abstract:

Analysis of husked barleys for proanthocyanidins and malt quality attributes has shown that not a single variety is free of proanthocyanidins. The proanthocyanidins in barley grains varied from 3.85 to 4.94 mg/g as catechin equivalent. The concentration of proanthocyanidins decreased, while total soluble sugars, reducing sugars, diastatic power and bgr -amylase activity increased during maltings as well as with exogenous gibberellic acid (GA_3) application. Alfa 93 (two-row) and RD2560 (six-row) varieties appeared to be superior for malting and brewing purposes on the basis of proanthocyanidins, total phenols, diastatic power and bgr -amylase activity. It is suggested that exogenous application of GA_3 at 15 ppm may be useful for producing good quality malt from barley grains.