The impact of germination time on the some selected parameters through malting process

Farzaneh, Vahid; Ghodsvali, Alireza; Bakhshabadi, Hamid; Zare, Zahra; Carvalho, Isabel S.

doi:10.1016/j.ijbiomac.2016.10.052

Cited by 45 publications

(45 citation statements)

References 18 publications

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“…It has been reported that germination causes an increase of β-glucanases activity, which are the primary enzymes responsible for breaking down cereal endosperm cell walls during germination, thus reducing β-glucan levels [28,29]. Our results agree with those reported by Rimsten et al [30], who showed slight losses in β-glucan levels in barley grains germinated for 96 h after steeping at 48 • C. On the contrary, larger reductions of β-glucan content (50% after 48-120 h of germination) were found in germinated barley [31]. These studies have shown that longer germination times caused higher β-glucan degradation, results in line with the ones found in the present study.…”

Section: Effect Of Germination On β-Glucan Content Of Sprouted Barleysupporting

confidence: 92%

“…As germination proceeded, GI increased significantly in barley as consequence of the release of reducing sugars. In fact, studies performed in barley and brown rice found an enhancement of reducing sugars levels during germination due to hydrolysis of starch by α-amylase and β-amylase enzymes [31,45].…”

Section: Effect Of Germination On Glycemic Index (Gi) Of Sprouted Barmentioning

confidence: 99%

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Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

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The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8-6 days) and temperature (12-20 • C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B 1 , B 2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16-20 • C) and longer times (5-6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 • C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.

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Section: Effect Of Germination On β-Glucan Content Of Sprouted Barleysupporting

confidence: 92%

Section: Effect Of Germination On Glycemic Index (Gi) Of Sprouted Barmentioning

confidence: 99%

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

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“…Despite the adverse conditions, sowing the malting variety, and supplying it with 30-60 kg·ha -1 of nitrogen resulted in optimal quality of barley. Schmitt et al (2013), Farzaneh et al (2017) and Kleinwachter M. et al (2014) define malting as a process of controlled germination of barley caryopses in appropriate conditions by soaking them, stimulating enzymatic activity and partial growth of the cotyledon, and then subjecting them to drying and germination. The processes occurring during malting and wort extraction are mainly hydrolysis of starch, conducted by three hydrolytic enzymes: α-amylase, β-amylase and α-glucosidase.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Quality of Malt Obtained from Spring Malting Barley Delivered to the San Farmers’ Cooperative in 2018

Gorzelany

Belcar²,

Matłok

2019

Agricultural Engineering

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The study assesses the quality of malt from spring malting barley grown in the Podkarpackie Province, and delivered to the SAN Farmers' Cooperative in 2018. After the initial technological assessment in the laboratory of SAN, the grain was malted in the Department of Agricultural and Food Production Engineering at the Institute of Agricultural Sciences, Land Management and Environmental Protection of the University of Rzeszow. Moisture, protein content, runoff time, viscosity, pH, wort clarity, extract content and diastatic power were determined in the tested malt, as well as wort obtained from it in the process of mashing. The average parameters of protein content, extractivity of malt ground into flour, of pH and the wort extract were normative, while the other researched parameters did not meet high quality requirements. A high loss of grain mass was noted during malting. After laboratory tests of malt and wort, it was determined that part of the malting raw material is of high malting quality and can be used without modification in the brewhouse for the malting and mashing process.

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“…The process takes one to two days . Germination starts at a moisture content of >30% . During germination, the rehydrated grain generates enzymes, which initiate a multitude of processes in both the embryo and endosperm necessary for malt to achieve a high extract yield, acceptable fermentation and satisfactory filtration .…”

Section: Fate Of Mycotoxins During the Brewing Processmentioning

confidence: 99%

“…These enzymes, such as the amylases, proteases and β ‐glucanases, are required in subsequent steps, especially during mashing, where they are the three major enzymatic reactions that will continue hydrolysing the gelatinised starch into fermentable sugars (glucose, fructose, sucrose, maltose and maltotriose), proteins into free amino acids and the degradation of β ‐glucan chains . The grain is then maintained at a suitable moisture level (between 42 and 48%) and temperature (12–17°C) until (after about 5 days) the necessary enzyme development and the accompanying structural and substrate modifications have been achieved . For sorghum, optimised conditions include steeping to 41% moisture and germination at 27°C for seven days .…”

Section: Fate Of Mycotoxins During the Brewing Processmentioning

confidence: 99%

A sub-Saharan African perspective on mycotoxins in beer - a review

2019

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Beer is an alcoholic beverage made from a cereal grain extract and is widely consumed in sub-Saharan Africa and the world at large. However, beer consumption could expose consumers to mycotoxins. In this review, we appraised the different mycotoxins associated with beer contamination, elucidating their structures and incidence in cereals involved in beer production. The common mycotoxins that are found within the brewing process are reviewed. These include aflatoxin B 1 (AFB 1 ), fumonisin (FB), ochratoxin A (OTA), zearalenone (ZEA) and deoxynivalenol (DON), which are the prime contaminants in beer produced in sub-Saharan Africa. Residual levels of <20% of AFB 1 , OTA and FB 2 together with the transformation of ZEA (into a less toxic compound β-zearalenol) can be achieved during the production of beers originating from Europe/America, while >50% of DON and higher ratios of FB 1 can be recovered in finished beer. Adsorption is the major means of mycotoxin removal during beer production. In contrast, traditional African beer processes show no significant efficient removal of mycotoxins. This is because the prevailing environmental conditions during beer production are favourable to mycotoxigenic fungal proliferation. This subsequently leads to relatively high concentration of mycotoxins in freshly processed beer, with a possible increase during the beer shelf-life owing to the absence of appropriate microbial stabilisation treatments in the finished processed beer.

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The impact of germination time on the some selected parameters through malting process

Cited by 45 publications

References 18 publications

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Assessment of the Quality of Malt Obtained from Spring Malting Barley Delivered to the San Farmers’ Cooperative in 2018

A sub-Saharan African perspective on mycotoxins in beer - a review

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