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Vinegar Production From Malt Processed In Laboratory | ||
| Journal of Basrah Researches (Sciences) | ||
| Article 1, Volume 31, Issue 1, 2005, Pages 52-57 PDF (0 K) | ||
| Authors | ||
| Amal K. G. Al-Asady; Bayan Y. Al-Abdulla | ||
| Abstract | ||
| Malt was processed at laboratory using three varieties of barley used as animal feed. Black barley variety was selected for producing malt vinegar. Moisture, protein and ash of the seeds of this variety were: 6.79%, 11.98% and 3.12% respectively . Many extracts of malt was prepared and the concentration of 10.5% was choosen. Extraction on 50 Co for 90 minitues was used. Malt vinegar was produced by popular method using filtered and non-filtered extracts. Date vinegar was produced and used as control. Results showed that malt vinegar made from filtered extract malt has better total acidity of 4.8% comparing with 4.3% and 3.83% to nonfiltered malt extract vinegar and control respectively, which they have better colour and flavour comparing with filtered malt extract vinegar. | ||
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