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Tytuł:
Effect of inoculation of AM fungi and beneficial microorganisms on growth and nutrient uptake of Eleusine coracana (L.) Gaertn. (finger millet)
Autorzy:
Ramakrishnan, K.
Bhuvaneswari, G.
Powiązania:
https://bibliotekanauki.pl/articles/11208.pdf
Data publikacji:
2014
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
inoculation
fungi
Glomus fasciculatum
beneficial microorganism
microorganism
growth
nutrient uptake
Eleusine coracana
finger millet zob.African finger millet
African finger millet
red millet zob.African finger millet
caracan millet zob.African finger millet
koracan zob.African finger millet
ragi zob.African finger millet
biomass production
Opis:
Biofertilizers have been used as sources to improve plant nutrients in sustainable agriculture. Biofertilizers are low cost, renewable sources of plant nutrients which supplement chemical fertilizers. Mycorrhizal fungi are a major component of agricultural natural resources and members of kingdom fungi. The term ‘mycorrhiza’ is derived from Greek word which means ‘fungus root’. Earthen pot experiments were carried out to study the inoculation effect of Arbuscular Mycorrhizal (AM) fungi (Glomus mossease), Azospirillium brasilense and PSB on plant height, dry weight of root and shoot, per cent root colonization, spore number, P and N uptake. Experimental pots were filled with 4 kegs of sterilized soil and maintained in green house at 25-30 °C temperature. Single inoculation of AM fungi and combined inoculation of AM fungi with Azospirillium brasilense or PSB was found to be moderately increased in all the growth parameters. However triple inoculation of AM fungi, Azospirillium brasilense and PSB was found to have highest growth parameters.
Źródło:
International Letters of Natural Sciences; 2014, 08, 2
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effects of Intra-Row Spacing of Pearl Millet (Pennisetum glaucum (L.) R.Br.) and Cropping Systems on Growth and Yields of Soybean-Pearl Millet Intercrop, in the Southern Guinea Savanna, Nigeria
Autorzy:
Ijoyah, Michael Ojore
Hashim, Ishaya Kunzan
Idoko, Joseph Adakole
Powiązania:
https://bibliotekanauki.pl/articles/1190199.pdf
Data publikacji:
2016
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
spacing
intercropping
pearl millet
soybean
Nigeria
Opis:
Field experiments were separately conducted from June to November, in year 2012 at the Research Farm, University of Agriculture, Makurdi, Nigeria and at a Farm in Ibi, Nigeria, to evaluate the effects of intra-row spacing of pearl millet and cropping systems on growth and yields of soybean-pearl millet intercrop, as well as assessing the yield advantages of the intercropping system. The experiment was a 2 x 4 factorial combination of treatments, fitted in a randomized complete block design (RCBD), with four replications. The cropping systems constitute the soles and the intercrop, while the intra-row spacing of pearl millet into soybean were at 15 cm, 20 cm, 25 cm and 30 cm. Results of study showed that sowing pearl millet into soybean at the intra-row spacing of 30 cm produced the highest pearl millet yields of 4.7 t ha-1 and 4.9 t ha-1 respectively, at Makurdi and Ibi locations, as well as producing the highest soybean yields at both locations. In Makurdi, intercropping pearl millet with soybean significantly (P ≤ 0.05) decreased yield of pearl millet by 32.4 % and that of soybean by 29.4 % compared to sole cropping of the component crops, while at Ibi, intercrop yields of pearl millet and soybean were respectively reduced by 35.9 % and 30.0 % compared to their sole yields. Sowing pearl millet into soybean at the intra-row spacing of 30 cm also gave the highest total intercrop yields, highest land equivalent coefficient (LEC) values, highest land equivalent ratio (LER) values of 2.97 and 2.71 and highest percentage (%) land saved (66.3 % and 63.1 % respectively, recorded at Makurdi and Ibi locations). The implication of study showed that it is most advantageous having both crops in intercrop when pearl millet was sown into soybean at the intra-row spacing of 30 cm. This should therefore, be recommended for the southern guinea savanna, Nigeria.
Źródło:
World Scientific News; 2016, 44; 78-99
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Common and Foxtail Millet in Dietetics, Culinary Art and Therapeutic Procedures of the Antiquity and Early Byzantium
Autorzy:
Kokoszko, Maciej
Jagusiak, Krzysztof
Rzeźnicka, Zofia
Powiązania:
https://bibliotekanauki.pl/articles/943797.pdf
Data publikacji:
2015
Wydawca:
Polskie Towarzystwo Ludoznawcze
Tematy:
ancient Byzantium
nutrition
culinary habits
medicine
millet
Opis:
Common millet (Panicum miliaceum L.) and foxtail millet, also known as Italian millet (Setaria italica P. Beauv.), are among crop grasses that in the Antiquity and the early Byzantine period were grown on a relatively large scale. Yet although the sources indicate that they were among popular crops, they were neither as widespread not as highly regarded by consumers as wheat and barley. Views pertinent to the dietetic doctrine with regard to those to plants evolved before Galen’s lifetime and were very consistent, considering that they did not change over the period from the 2nd to the 7th century. This doctrine pointed to the less beneficial qualities of both these crop plants in comparison to the most highly values grains used in bread-making, especially to wheat. Also, common and foxtail millet were constantly present in the cuisine of the period in question, both being used as food in the rural areas rather than in cities. They were usually put in boiled dishes, because millet bread was unpopular owing to its brittleness and disagreeable taste. Both common and foxtail millet were included among the fármaka used in the period between the 2nd and 7th century, although they certainly were not as favoured in medicine as wheat and barley. Common millet was more often mentioned in the healing role. Both grains were used in medical procedures as components of healing diets, especially foods helpful in alleviating gastric disorders. Flour ground from common millet was applied as powder, whereas the grain itself found use as a component of warming cataplasms and poultices which usually had a drying quality. In addition, millet to was considered to be an efficacious antidote against poisons.
Źródło:
Łódzkie Studia Etnograficzne; 2015, 54
2450-5544
Pojawia się w:
Łódzkie Studia Etnograficzne
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Milete min Êzîd. The Uniqueness of the Yezidi Concept of the Nation
Autorzy:
Rodziewicz, Artur
Powiązania:
https://bibliotekanauki.pl/articles/2055891.pdf
Data publikacji:
2018-12-21
Wydawca:
Collegium Civitas
Tematy:
Yezidis
Kurds
nationalism
millet
Sunna
Quraysh
Umayyads
Opis:
Both the current increasing nationalistic discourse of the Yezidis and the discussion about their “Kurdishness” result from the growing political significance of the Kurds and the inclusion of the Yezidis into the geopolitical game in the Iraqi Kurdistan region. The paper concerns the traditional Yezidi understanding of their millet, still valid, but starting to change, which is based on the mystical and metaphysical ideas incompatible with the approach preferred by contemporary political science.
Źródło:
Securitologia; 2018, 1 (27); 67-78
1898-4509
Pojawia się w:
Securitologia
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Yield performance and Adaptability of Finger millet landrace in North Western Tigray, Ethiopia
Autorzy:
Kinfe, Hailegebrial
Yiergalem, T.
Alem, R.
Redae, W.
Desalegn, Y.
Welegerima, G.
Powiązania:
https://bibliotekanauki.pl/articles/1113569.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Genotype x Environment
Grain yield
Stability
finger millet
Opis:
Finger millet (Eleusine coracana L. Gaertn.) is a stable food crop with inherent hardy nature and quality nutritional grain in majority of drought prone areas in several East African and South Asian countries in the world. The experiment was conducted with objectives of determining the effect of genotype, environment and their interaction for grain yield and to identify the most stable finger millet genotypes in north western Tigray, Ethiopia. Forty one finger millet genotypes were grown at three sites in northwestern Tigray, Ethiopia at two season (2015/16 and 2016/2017). The experiment was laid down in RCBD with three replications. The combined ANOVA for grain yield revealed highly significant (P<0.01) for genotypes, environments and their interactions. This indicated that the environments were diverse and variability among the genotypes. The significant interaction showed the genotypes respond differently across the different environments. The mean grain yield value of genotypes averaged over environments indicated that MyARC coll 44 and Tessema had the highest (2599 kg/ha) and lowest (1154 kg/ha) grain yield respectively. The best genotype with respect to site of Tselemti on station was genotype MyARC coll 44; for Tselemti Maiani also MyARC coll 61 and MyARC coll 61. Generally, the result revealed the existence of variability for the characters studied in finger millet landraces. Hence, this is a potential character of interest which could be used in the genetic improvement of finger millet through hybridization and/or selection by involving breeders and farmers’ knowledge. Farmers also opined that the new variety has better grain and fodder yield potential and lodging resistance and they would adopt them in future.
Źródło:
World News of Natural Sciences; 2017, 15; 98-111
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
Autorzy:
Wang, Yingqiang
Zhao, Hongxia
Song, Xi
Zhang, Wenjie
Yang, Feng
Powiązania:
https://bibliotekanauki.pl/articles/2019405.pdf
Data publikacji:
2022-03-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
instant foxtail millet
drying kinetics
physicochemical properties
sensory quality
Opis:
The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR). Their effects on drying kinetics, physicochemical properties as well as sensory quality were evaluated and compared. Results showed that the total drying time varied with the drying method used and was about 160, 100, 260, and 45 min for MVD, MHAD, HAD and TR, respectively. The effective moisture diffusion coefficients (Deff) were 6.57×10-9 m2/s, 9.80×10-9 m2/s, 4.14×10-9 m2/s and 6.20×10-9 m2/s for MVD, MHAD, HAD and TR, respectively. Drying resulted in a significant decrease in L* and an increase in a* and b* of the color of products. MVD, MHAD and HAD products had a comparable rehydration ratio and cooking time. Scanning electron microscopy and rehydration process revealed that MHAD and MVD samples had a similar structure with the HAD sample. Drying caused a loss of 6.5–54.9% in the total phenolic content and a loss of 38.4–62.2% in total yellow pigment content. MVD millet displayed the highest total phenolic content (142.56 mg GAE/100 g dry matter) and yellow pigment content (9.56 mg CE/kg dry matter). In sensory evaluation, MHAD, HAD and MVD samples had comparable scores and were all accepted by the panelists, either in dry or rehydrated form. MHAD and MVD can be used as an alternative to hot air drying or traditional roasting in the production of the instant millet due to shorter drying time and better product quality.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 69-78
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Optimization of acid assisted extraction process of foxtail millet polysaccharides and its antioxidant activity
Autorzy:
Shi, Y.
Zhu, A.
Shen, L.
Powiązania:
https://bibliotekanauki.pl/articles/2082902.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
foxtail millet
polysaccharides
acid extraction
response surface methodology
antioxidant activity
Opis:
Experiments concerning hydrochloric acid assisted extraction of polysaccharides from foxtail millet were carried out. Various combinations of extraction conditions of hydrochloric acid concentration, liquid-solid ratio, extraction time and extraction temperature were investigated using the Response Surface Methodology at three levels and four variables of Box-Behnken designs to obtain the maximum yield of polysaccharides. The experimental data were fitted to a quadratic equation using multiple regression analysis and analysed. The antioxidant activity of the obtained polysaccharides was also investigated in vitro. The optimal conditions were an acid concentration of 2.4 mol L-1, a liquid- solid ratio of 19.3:1 mL g-1, an extraction time of 1.2 h, and an extraction temperature 80.6°C. Under these conditions, the experimental yield was 52.13 mg g-1, which was in close agreement with the value of 52.37 mg g-1 predicted by the model. The mathematical model had a high correlation with experimental data (p<0.05). The polysaccharides of foxtail millet display a high radical scavenging capacity against superoxide and hydroxyl radicals.
Źródło:
International Agrophysics; 2020, 34, 2; 141-149
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The significance and influence of religions and confessions on the formation of nations in Bosnia and Herzegovina
Autorzy:
Pehar, Antonio
Powiązania:
https://bibliotekanauki.pl/articles/1968639.pdf
Data publikacji:
2021-07-07
Wydawca:
Academicus. International Scientific Journal publishing house
Tematy:
Bosnia and Herzegovina
religion
confession
Catholicity
Orthodoxy
Islam
millet
nation
Opis:
The article deals with the religious and confessional identity of the population in Bosnia and Herzegovina at the time of Ottoman and then the Austro-Hungarian authorities, and it is trying to define the elements of nationality in their identity. The reasons for initiating the rounding-up of three national identities in Bosnia and Herzegovina (Muslim/Bosniak, Croatian and Serbian) and not a common one are also highlighted. It identifies the external factors as well as the circumstances of the internal dynamics of society that have influenced the formation of the nation on the dominant principle of religious/confessional affiliation of the population.
Źródło:
Academicus International Scientific Journal; 2021, 12, 24; 109-123
2079-3715
2309-1088
Pojawia się w:
Academicus International Scientific Journal
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effects of Intra-Row Spacing of Pearl Millet (Pennisetum glaucum (L.) R. Br) and Cropping Systems on the Productivity of Soybean-Pearl Millet Intercropping System in a Southern Guinea Savanna Location, Nigeria. (Part I)
Autorzy:
Ijoyah, Michael Ojore
Hashin, Ishaya Kunzan
Geza, Richard Ter
Powiązania:
https://bibliotekanauki.pl/articles/1193958.pdf
Data publikacji:
2015
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Savanna
Southern Guinea
cropping systems
intra-row spacing
pearl millet
soybean
Opis:
A field experiment was conducted from June to November, during the 2013 and 2014 cropping seasons at the Research Farm, University of Agriculture, Makurdi, Nigeria, to evaluate the effects of intra-row spacing of pearl millet and cropping systems on the productivity of soybean-pearl millet intercrop and to assess the yield advantages of the intercropping system. The experiment was a 3x4 factorial arrangement of treatments, fitted in a randomized complete block design (RCBD), replicated four times. The cropping systems (sole soybean, sole pearl millet and soybean-pearl millet intercrop) constituted the main plots, while the intra-row spacing of pearl millet (15 cm, 20 cm, 25 cm and 30 cm) into soybean were allocated to the subplots. Results of study showed that to maximize intercrop yields of soybean and pearl millet in a soybean-pearl millet intercrop, the optimal intra-row spacing for pearl millet is 30 cm. Intercropping soybean and pearl millet significantly (P ≤ 0.05) reduced yields of soybean (25.0 % and 22.2 % respectively, in years 2013 and 2014) and that of pearl millet (34.4 % and 33.3 % respectively, in years 2013 and 2014). Though, the highest land equivalent ratio (LER) values, highest land equivalent coefficient (LEC) values and lowest competitive ratio (CR) values were recorded for pearl millet sown into soybean at the intra-row spacing of 15 cm, however, highest aggressivity was obtained sowing pearl millet into soybean at the intra-row spacing of 25 cm, the level at which both crops dominated each other.
Źródło:
World Scientific News; 2015, 18; 35-48
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wpływ dodatku mąki jaglanej na jakość pieczywa
Effect of millet flour additive on bread quality
Autorzy:
Mikulec, A.
Kowalski, S.
Ziec, G.
Powiązania:
https://bibliotekanauki.pl/articles/827690.pdf
Data publikacji:
2017
Wydawca:
Polskie Towarzystwo Technologów Żywności
Tematy:
kruchosc miekiszu
chleb pszenno-jaglany
jakosc pieczywa
ocena organoleptyczna
maka jaglana
chleb pszenny
bread crumb
wheat-millet bread
bread quality
organoleptic assessment
millet flour
wheat bread
Opis:
Celem pracy było określenie wpływu dodatku mąki jaglanej na cechy fizyczne oraz organoleptyczne chleba pszenno-jaglanego oceniane w dniu wypieku oraz podczas przechowywania. Materiał doświadczalny stanowiły chleby pszenne oraz chleby, w których część mąki pszennej zastąpiono całoziarnową mąką jaglaną w ilości 15, 30 i 50 % w stosunku do masy mąki pszennej. Na podstawie masy zimnego chleba obliczono całkowitą stratę wypiekową. Wykonano pomiary objętości chleba, a testem penetracji przy użyciu analizatora tekstury TA.XT2 plus – cech mechanicznych miękiszu, takich jak: twardość, sprężystość, spójność, żujność, gumowatość i odbojność. Przeprowadzono także ocenę organoleptyczną chlebów oraz badano zmiany cech mechanicznych ich miękiszu podczas przechowywania. Chleby z 30- i 50-procentowym udziałem mąki jaglanej wykazywały mniejszą stratę wypiekową, a także mniejszą objętość bochenków, w porównaniu z chlebem pszennym oraz z chlebem o 15procentowym udziale mąki jaglanej. Udział mąki jaglanej w ilości 15 i 30 % istotnie wpłynął na obniżenie twardości miękiszu chleba podczas przechowywania, natomiast udział mąki jaglanej w ilości 30 i 50 % spowodował zmniejszenie wartości takich parametrów tekstury, jak: spójność, gumowatość, żujność i odbojność miękiszu. Na podstawie wyników oceny organoleptycznej i testu penetracji do produkcji przemysłowej można z powodzeniem polecić chleb z 15-procentowym udziałem mąki jaglanej.
The objective of the research study was to determine the effect of millet flour additive on physical, mechanical, and organoleptic properties of wheat-millet bread assessed on the day of baking the bread and during storage. The experimental material consisted of wheat bread and bread where a portion of wheat flour was replaced by wholegrain millet flour amounting to 15, 30 and 50 % of the wheat flour mass. Based on the mass of cold bread, the total baking loss was calculated. The bread volume was measured as were some mechanical properties of the crumb, such as: hardness, springiness, cohesiveness, chewiness, gumminess, and resilience using a penetration test with a TA.XT Plus Texture Analyzer. An organoleptic analysis of bread was also performed and changes in the mechanical properties of the bread crumb were examined during storage. Compared to the wheat bread and the bread with the 15-percent content of millet flour, in the bread with the 30- and 50-percent content of millet flour, a smaller baking loss was found and, also, a smaller volume of loaves thereof was reported. The 15 and 30 % content of millet flour significantly impacted the decrease in crumb hardness during storage. Then again, the millet flour added in the amount of 30 and 50 % caused the following texture parameters of crumb to decrease: cohesiveness, gumminess, chewiness, and resilience. Based on the results of the organoleptic assessment and penetration test, it is possible to successfully recommend bread with the 15 % content of millet flour.
Źródło:
Żywność Nauka Technologia Jakość; 2017, 24, 2
1425-6959
Pojawia się w:
Żywność Nauka Technologia Jakość
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparison of water needs of true millet in the region of Bydgoszcz and Wroclaw
Autorzy:
Rolbiecki, S.
Chmura, K.
Powiązania:
https://bibliotekanauki.pl/articles/61162.pdf
Data publikacji:
2015
Wydawca:
Polska Akademia Nauk. Stowarzyszenie Infrastruktura i Ekologia Terenów Wiejskich PAN
Tematy:
rainfall
water need
millet
Bydgoszcz town
Wroclaw city
water deficit
rainfall deficiency
Źródło:
Infrastruktura i Ekologia Terenów Wiejskich; 2015, III/2
1732-5587
Pojawia się w:
Infrastruktura i Ekologia Terenów Wiejskich
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Legal and Fiscal Situation of the Serbs in the Patriarchate of Peć during the First Decades of the 18th Century
Autorzy:
Kręzel, Piotr
Powiązania:
https://bibliotekanauki.pl/articles/31234121.pdf
Data publikacji:
2022
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Tematy:
Serbian Orthodox Church
Serbian millet
Patriarchate of Peć
Ottoman Administration
Balkan Peninsula
Opis:
In the early modern era, the Serbs who lived in the Balkan Peninsula under Ottoman rule formed what was known as a millet. From 1557, their leader was the head of the Patriarchate of Peć, whose jurisdiction and scope of territorial powers were constantly determined by an official document issued by the sultan – i.e., a berat. The aim of the article is to characterise the legal situation and fiscal obligations of the Serbian people in the Ottoman Empire in the period between their first (1689/1690) and second (1737–1739) migration. The research focuses on the times of Patriarch Arsenije IV Jovanović Šakabenta (1698–1748) and his methods of obtaining various kinds of tributes (dimica, svadbina) to pay the annual kesim tax to Hazine-i Âmire. The text also analyses the areas where the Patriarchate of Peć held jurisdiction in the first decades of the 18th century.
Źródło:
Studia Ceranea; 2022, 12; 651-666
2084-140X
2449-8378
Pojawia się w:
Studia Ceranea
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wymiana ciepła w procesie termicznego ekspandowania nasion prosa w strumieniu gorącego powietrza
Heat exchanging at thermal expanding of the millet seeds in a stream of hot air
Autorzy:
Konopko, H.
Powiązania:
https://bibliotekanauki.pl/articles/290867.pdf
Data publikacji:
2005
Wydawca:
Polskie Towarzystwo Inżynierii Rolniczej
Tematy:
ekspandowanie termiczne
nasiona
proso
symulacja komputerowa
thermal expanding
millet
seeds
computer simulation
Opis:
W pracy przedstawiono wyniki symulacji komputerowej procesu termicznego ekspandowania nasion prosa w przewodzie pneumatycznym. Świadczą one o dużym wpływie przyjętych wielkości wejściowych na wymianę ciepła w okresie doprowadzania nasion do stanu krytycznego.
Paper presented computer simulation concerning thermal expanding process of the millet seeds in a pneumatic duct. The simulation results showed a strong influence of assumed input values on heat exchange in the period of bringing on the seeds to critical state.
Źródło:
Inżynieria Rolnicza; 2005, R. 9, nr 11, 11; 235-241
1429-7264
Pojawia się w:
Inżynieria Rolnicza
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of fertilization and effective microorganisms on buckwheat and millet
Autorzy:
Jaroszewska, A.
Sobolewska, M.
Podsiadło, C.
Stankowski, S.
Powiązania:
https://bibliotekanauki.pl/articles/13925590.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
buckwheat
Fagopyrum esculentum
millet
true millet
Panicum miliaceum
grain yield
fertilization effect
effective microorganism
natural fertilization
mineral fertilization
mineral compound
manure
microbiological preparation
macronutrient content
soil property
plot experiment
Źródło:
Acta Agrophysica; 2019, 26, 3; 15-28
1234-4125
Pojawia się w:
Acta Agrophysica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wykorzystanie gryki i prosa w browarnictwie®
Use of buckwheat and millet in brewery
Autorzy:
Cioch-Skoneczny, Monika
Kleszcz, Łukasz
Pater, Aneta
Piechowicz, Weronika
Powiązania:
https://bibliotekanauki.pl/articles/950385.pdf
Data publikacji:
2019
Wydawca:
Wyższa Szkoła Menedżerska w Warszawie
Tematy:
słód gryczany
proso
piwo
surowce alternatywne
buckwheat malt
millet
beer
alternative raw materials
Opis:
W ostatnich latach obserwowane jest coraz większe zainteresowanie piwem. Poszukuje się nowych, alternatywnych surowców, które mogłyby być wykorzystane w produkcji tego napoju. Ich stosowanie może zmienić nie tylko technologię produkcji i jej koszty, ale także walory organoleptyczne piwa. Celem przeprowadzonych badań przedstawionych w artykule była analiza porównawcza wyróżników jakościowych i składów brzeczek oraz piw wytworzonych z udziałem słodu gryczanego lub prosa, w różnych proporcjach, wobec próby kontrolnej wykonanej wyłącznie ze słodu jęczmiennego. Brzeczki wytworzone z dodatkiem słodu gryczanego i prosa wykazywały niższy ekstrakt oraz zawartość wolnego azotu aminowego. Zastosowanie tych surowców przyczyniło się do pogorszenia filtracji brzeczek. W przypadku prób wytworzonych z udziałem słodu gryczanego stwierdzono dłuższy czas spływu oraz ciemniejszą barwę. Dodatek słodu gryczanego podnosił ekstrakt piwa. Nie zaobserwowano wpływu badanych surowców na pH brzeczki i gotowego napoju. Zawartość cukrów redukujących w analizowanych piwach kształtowała się na porównywalnym poziomie.
In recent years, more and more interest in beer has been observed. We are looking for new raw materials that could be used in the production of this drink. The use of alternative raw materials can change not only the technology of production and its costs, but also the organoleptic qualities of the finished product. The aim of this study was a comparative analysis of qualitative features and compositions of worts and beers made with the contribution of buckwheat malt or millet in various proportions, against a control sample with only barley malt. Worts produced with the addition of buckwheat malt and millet showed lower extract and presence of free amino nitrogen. The use of these raw materials contributed to the deterioration of wort filtration. In the case of attempts made with the use of buckwheat malt, a longer runoff time and a darker color were found. The addition of buckwheat malt raised the extract of beer. There was no effect obserwed of the tested raw materials on the pH of the wort and beer. The content of reducing sugars in the analyzed beers was at a similar level.
Źródło:
Postępy Techniki Przetwórstwa Spożywczego; 2019, 1; 23-28
0867-793X
2719-3691
Pojawia się w:
Postępy Techniki Przetwórstwa Spożywczego
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 27

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