naa a22 4500 510725260 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1025-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1025-0 Effect of Drying Temperature and Time on Alpha-Amylase, Beta-Amylase, Limit Dextrinase Activities and Dimethyl Sulphide Level of Teff ( Eragrostis tef ) Malt [Elektronische Daten] [Mekonnen Gebremariam, Martin Zarnkow, Thomas Becker] Teff is a gluten-free cereal with attractive nutritional profile. This research was aimed to study the influence of kilning on the enzyme activities and dimethyl sulphide (DMS) level of DZ-Cr-387 teff variety and suggest a kilning condition that yields teff malt with low DMS with no or little damage on its enzyme activities. The malts were dried using isothermal conditions at 30, 40, 50, 60 and 70°C for 40h with sampling in certain time interval. To set up kilning program, two temperature regimens 18h at 30°C + 1h at 60°C + 3 or 5h at 65°C (R1) and 18h at 30°C + 1h at 60°C + 3 or 5h at 80°C (R2) were selected. Results from isothermal kilning indicated that enzyme activities, DMS and moisture contents were affected (P < 0.05) by time and temperature. The values of α-amylase, β-amylase, limit dextrinase activities and DMS content while using the first regimen (R1) with 3h curing at 65°C were 68U/g, 440U/g, 1,072U/kg and 3.3mg/kg, respectively. Whereas in the second regimen with 3h curing at 80°C, the values were 42U/g, 406U/g, 736U/kg and 2.15mg/kg, respectively. Prolonged curing in both kilning regimens caused an adverse effect on the amylolytic enzyme activities. R1 with shorter curing time is considered to be the best condition in preserving enzymes. The enzyme activities and DMS level show that teff can be an alternative raw material for production of gluten-free malt. Springer Science+Business Media New York, 2012 α-amylase nationallicence β-amylase nationallicence Kilning nationallicence Limit dextrinase nationallicence Teff nationallicence Gebremariam Mekonnen Institute of Brewing and Beverage Technology, Center of Life and Food Sciences, TU München, Freising, Germany aut Zarnkow Martin Institute of Brewing and Beverage Technology, Center of Life and Food Sciences, TU München, Freising, Germany aut Becker Thomas Institute of Brewing and Beverage Technology, Center of Life and Food Sciences, TU München, Freising, Germany aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3462-3472 1935-5130 6:12<3462 2013 6 11947 https://doi.org/10.1007/s11947-012-1025-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1025-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Gebremariam Mekonnen Institute of Brewing and Beverage Technology, Center of Life and Food Sciences, TU München, Freising, Germany aut NATIONALLICENCE 700 1- Zarnkow Martin Institute of Brewing and Beverage Technology, Center of Life and Food Sciences, TU München, Freising, Germany aut NATIONALLICENCE 700 1- Becker Thomas Institute of Brewing and Beverage Technology, Center of Life and Food Sciences, TU München, Freising, Germany aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3462-3472 1935-5130 6:12<3462 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer