Naslov
Production and quality analysis of malt produced from hulless barley

Autori
Tišma, Marina ; Šimić, Gordana ; Lalić, Alojzije ; Planinić, Mirela ; Šelo, Gordana ; Bucić-Kojić, Ana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 9th International Congress "Flour-Bread '17", 11th Croatian Congress of Cereal Technologists "Brašno-Kruh '17" / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2018, 51-58

Skup
9th International Congress Flour-Bread ; 11th Croatian Congress of Cereal Technologists Brašno-Kruh

Mjesto i datum
Opatija, Hrvatska, 25.10.2017. - 27.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
hulles barley ; malt ; quality analysis ; phenolic compounds

Sažetak
In this work, micromalting of two hulless barley samples (lines GZ-186 and GZ-189) was performed. Barley and malt quality control parameters, as well as the concentration of total phenolic compounds, total flavonoids and proteins in barley and malt extracts were analysed. The both lines of hulless barley comprise high protein content (12.3-12.9 %). Values of extract content from produced malt samples were from 83.92% to 84.46%, fine/coarse extract difference from 7.64% to 8.05%, Kolbach index from 34.1% to 35.2%, viscosity from 1.95 mPas to 2.04 mPas, friability from 33.1 % to 41.56%. It was shown that tested hulless barley samples present rich source of phenolic compounds (364.19 mgGAE/cm3 and 316.99 mgGAE/cm3 GZ-186 and GZ-189, respectively), and poor source of total flavonoids (GZ-186: 1.69 mgCE/cm3 and GZ-189: 1.25 mgCE/cm3). Consequently, malt samples are characterized with higher phenolic concentration (GZ-186: 408.95 mgGAE/cm3 and GZ-189: 375.540 mgGAE/cm3) and lower flavonoids concentration (GZ-186: 1.22 mgGAE/cm3 and GZ-189: 1.24 mgGAE/cm3).

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

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