MALTE DE VARIEDADES DE AMARANTO
DOI:
https://doi.org/10.31413/nativa.v9i5.13216
Keywords:
Amaranthus cruentus, Amaranthus caudatus, BRS Alegria, fotoblastismo, poder diastático.Abstract
The objective of this study was to obtain and evaluate malt amaranth, of the species Amaranthus cruentus, with BRS Alegria and Verde varieties, and Amaranthus caudatus, with Inca variety. Germination test was performed with alternating photoperiod. The quality of the malt produced was evaluated by analyzing the diastatic power and the yield. It was observed, by the analysis of photoblastism, that the Verde variety is photoblastic neutral and BRS-Alegria and Inca are poorly tolerant to constant light. Diastatic power, measured by the WK index, varied as a function of temperature and varieties, with the Inca variety having higher yields and diastatic power (187.4 WK) at a temperature of 25 °C; the temperature of 25 °C produced malts with greater diastatic power, in the order of 168.4 WK; The BRS-Alegria variety had lesser diastatic power, being less suitable for the production of malt for brewing purposes. The results were satisfactory for the production of malted dairy beverages, however, for brewing purposes, new malting tests should be conducted, in an attempt to raise the diastatic power of the malt of this pseudocereal to values close to the minimum recommended for this purpose, which is 220WK.
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