The impact of germination time on the some selected parameters through malting process

- Germination time presented the most substantial impact on malting.
- Increasing of the germination time reduced the starch quantity, beta-Glucan and malting efficiency.
- Increasing of the germination time increased beta-Glucanase and alpha-amylase enzymes, the diastatic power alongside of the hot water extract efficiency.

In the present study, the impacts of germination time on the enzymes activity attributed in malting and some polysaccharides contents of the malt prepared from the Joseph barley variety have been screened using a completely random design with three levels of germination time(3, 5 and 7 days). The archived outcomes revealed that the highest quantity of starch has been observed in the malt resulted from 3 days germination, and an enhancement in the germination period from 3 to 7 days decreased the quantity of available starch. An enhancement in the germination period presented a reduction in the beta-glucan quantity in the malting seeds. The malt produced 7 days after germination had the highest enzymatic activity(253 U. kg−1). The comparison of data average using Duncan test showed that the minimum and maximum value of α-Amylase enzyme activity and diastatic power were recorded in the malts produced 3 and 7 days after germination, respectively. Increasing in the germination time led to a reduction in malting efficiency, however the efficiency of the hot water extraction showed enhancement. The outcomes of the correlation between the studied parameters showed that the beta-glucan and starch quantities are negatively affected by the activities of beta-Glucanase and α-Amylase.