Comparative Evaluation of the Physico-Chemical Characteristics of Buckwhweat Malt and Barley Malt

Dabija, Adriana; Ciocan, Marius Eduard; Chetrariu, Ancuța; Mirzan, Darius

doi:10.5593/sgem2021/6.1/s25.13

Cited by 5 publications

(5 citation statements)

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“…The obtained value was 40.50, similar to the results shown by Bravi et al [49]. Another study compares the Kolbach index in barley malt and buckwheat malt [50], with the value for barley malt (38%) being similar to that obtained in the present study (40.50%). In contrast, these authors concluded that in the case of the buckwheat malt samples (Kolbach index, 24-26%), there was insufficient disaggregation, and, thus, we recommend the use of exogenous proteolytic enzymes during the mashing process.…”

Section: Barley Maltsupporting

confidence: 91%

Autochthonous Ingredients for Craft Beer Production

Postigo,

Mauro,

Diaz

et al. 2024

Fermentation

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Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products, reduce production costs and environmental impact, and provide beers with special organoleptic characteristics. This study focuses on the use of autochthonous ingredients from the Community of Madrid and the design of four recipes that are suited to these ingredients and consumer demand. In terms of the ingredients used, the micromalting of barley grown in the CM was carried out, while hops (Cascade variety for bittering hops and wild hops Rayo verde Tajuña and Torreta Tajuña for aroma) and yeast strains (Saccharomyces cerevisiae G 520 and G 354) were selected from previous studies, which were also sourced from the CM. For the barley malt, parameters such as protein content were determined, which was at the maximum limit but did not affect the final quality of the beers. The content of α- and β-acids in the hops was also determined, being higher in the Cascade variety. Different physicochemical analyses (GC, aromatic compounds, bitterness, colour, SO2, polyphenols, and antioxidant capacity) were carried out to determine the quality of the beers obtained from the four recipes designed, as well as tastings by a panel of experts and consumers. Finally, two recipes were rated the best by a panel of experts and consumers, where the cereal, hop, and fruit flavours stood out for their aromatic profile.

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Section: Barley Maltsupporting

confidence: 91%

Autochthonous Ingredients for Craft Beer Production

Postigo,

Mauro,

Diaz

et al. 2024

Fermentation

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“…Pseudo cereals have a balanced amino acid composition with greater amounts of lysine and arginine as compared to cereal grains, and have been recognized as a good source of high biological value proteins that do not produce gluten [84][85][86][87]. As previously discussed in the nutritional composition section of pseudo cereals and cereals, several studies have confirmed that quinoa contains high-quality protein and classified as gluten-free play a key role in celiac diseases [68].…”

Section: Amino Acids In Pseudo Cereals and Cerealsmentioning

confidence: 89%

Grains in a Modern Time; A Comprehensive Review on Compositions and Understanding their Role in Type 2 Diabetes and Cancer

Khan,

Gul,

Liu

2024

Preprint

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Globally, Type 2 diabetes (T2D) and Cancer are the major cause of morbidity and mortality worldwide and is considered to be one of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected to increase by approximately 60%. Several observational studies as well as clinical trials have demonstrated the health benefits of consuming whole grains and lower the risk of several chronic non communicable diseases including T2D and cancer. Cereals grains are the primary source of energy in the human diet. The most widely consumed pseudo cereals include (quinoa, amaranth and buckwheat) and cereals (wheat, rice and corn). From a nutritional perspective, both pseudo cereals and cereals are recognized for their complete protein, essential amino acids, dietary fibres and phenolic acids. The bran layer of the seed contains the majority of these components. Greater intake of whole grains than refined grains has been consistently linked to a lower risk of T2D and cancer. Due to their superior nutritional compositions, whole grains make them a preferred choice over refined grains. The modulatory effects of whole grains on T2D and cancer are also likely to be influenced by several mechanisms, some of these effects may be direct; while others involve altering the composition of gut microbiota, increasing the abundance of beneficial bacteria, and lowering harmful bacteria, increasing insulin sensitivity, lowering solubility of free bile acids, protein broken down into peptides and amino acids, producing short-chain fatty acids (SCFAs) and other beneficial metabolites that promote the proliferation in the colon which modulate the anti-diabetic and anti-cancer pathway. Thus the present review are two folded; first summarizes the recent knowledge about the nutritional composition and bioactive acids in pseudo cereals (quinoa, amaranth and buckwheat) and cereals (wheat, rice and corn); the second section summarizes and discusses the progress in recent human studies, such as observational (cross-sectional studies, case-control studies and cohort studies) and intervention studies in understanding their role in T2D and cancer including the potential mechanism. Overall according to the scientific data, whole grain consumption may reduce the incidence of T2D and cancer. Future studies should carry out randomized controlled trials to validate observational results and establish causality; in addition the current manuscript encourages to investigate the specific mechanisms by which whole grains exert their beneficial effects on health by examining the effects of different types of specific protein, dietary fibres and phenolic acids that might help to prevent or treat T2D and cancer.

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“…Gluten-free malt is not sufficiently modified compared to traditional barley and wheat malt, but is potentially suitable as an adjuvant (especially buckwheat) [22]. Buckwheat has the potential to be used as a raw material for the production of gluten-free beer, as evidenced by studies of the physical and chemical parameters of buckwheat malt, according to the methods of the European Brewing Convention [23]. Hypersensitivity to gluten of a large population contributes to the expansion of the range of gluten-free products [24], which in the future will lead to an increased demand for buckwheat malt.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Kovalova,

Vasylieva,

Haliasnyi

et al. 2024

EEJET

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The result of the conducted research is the development of buckwheat malt production technology using plasma-chemically activated aqueous solutions. Buckwheat grain with high starch content became the object of research. The main technological problem is obtaining high-quality brewing malt suitable for the production of gluten-free beer. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the process of germination of buckwheat grains and an effective disinfectant of buckwheat malt has been experimentally proven. It is shown that the use of plasma chemical activation of technological solutions allows to speed up the process of moistening of buckwheat grain by more than 2 times. The energy and germination capacity of buckwheat grains, when using plasma-chemically activated aqueous solutions, underwent positive changes. The effect of increasing the energy of germination was from 8 to 14 %, and the ability to germinate was 2–9 %. The amylolytic activity of buckwheat malt was analyzed, an increase in amylolytic activity in the range of 30–77 units/g was noted. The extractability of buckwheat malt was investigated separately. This indicator increased by 2–9 % depending on the concentration of peroxides in the solution. The Kolbach index also increased by 2–10 %, which indicates an intensive course of proteolysis. The total amount of amino acids in the experimental samples increased by 619 mg/100 g. There was a significant decrease in the viscosity of the wort, which indicates the high solubility of the obtained buckwheat malt. The technology can be applied in the industrial production of brewing malt and sprouted buckwheat grain of functional purpose. The developed buckwheat malting technology will receive priority in the production of environmentally friendly buckwheat malts of universal purpose that are not contaminated with pathogenic microflora

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Comparative Evaluation of the Physico-Chemical Characteristics of Buckwhweat Malt and Barley Malt

Cited by 5 publications

References 0 publications

Autochthonous Ingredients for Craft Beer Production

Autochthonous Ingredients for Craft Beer Production

Grains in a Modern Time; A Comprehensive Review on Compositions and Understanding their Role in Type 2 Diabetes and Cancer

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

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