| Popis: |
Corn from three production areas in North America was evaluated as potential sources of fermentation through the analysis of fermentable carbohydrate, sugar, water soluble polysaccharides and fiber. Corn from the USA, containing 76.8% fermentable carbohydrates, including 3.5% sugar, and 5.9% total fiber, was a superior source of fermentable carbohydrates compared with Alberta corn containing 72.8% fermentable carbohydrates, including 4.3% sugar, and 6.8% total fiber. Ontario corn, containing 76.9% fermentable carbohydrates, including 4.3% sugar, and 6.2% total fiber, was more like USA corn in terms of fermentable carbohydrate. Alberta corn, with less fermentable carbohydrates and more structural carbohydrates, is less desirable for mashing and fermentation into alcohol than corn from the USA or Ontario. |
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