1
|
Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5279177] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
Quinoa (Chenopodium quinoa Willd) is a nutritious pseudocereal that is more stress-tolerant compared with traditional cereals. It is an excellent example of a climate-smart crop that is more resilient to climate change compared with barley. The purpose of the study was to investigate the optimum malting conditions required to produce quinoa malt using barley as a control. Response surface methodology (RSM) was used to investigate the influence of the two malting parameters steeping time and germination time on Brix (wort extract), diastatic power (DP), and free amino nitrogen (FAN) of the malt. The temperature was set at 15°C during the steeping process. Steeping time ranging from 12 to 48 hours and germination time ranging from 24 to 96 hours were designed using a central composite design (CCD). The kilning temperature for all malts was 65°C. For quinoa malt, there was a notable weak positive correlation between germination time and Brix (r = +0.119). However, there was a strong positive correlation between steeping time and diastatic power (r = +0.893). A similar trend was noted for barley with a weak positive correlation between germination time and Brix (r = +0.142). A strong positive correlation was also recorded between steeping time and diastatic power (r = +0.897) during the malting of barley. There was a relatively stronger correlation between steeping time and FAN (r = +0.895) than germination time and FAN (r = +0.275) in quinoa malt. The optimum values for the malting of barley were 47.68 hrs steeping time and 82.55 hrs germination time with a desirability value of 1.00. The responses for the optimised barley malt were 8.25°Bx, 162.28 mg/L, and 271.69°L for Brix, FAN, and diastatic power, respectively. To produce quinoa malt with Brix, FAN, and diastatic power of 8.37°Bx, 165.60 mg/L, and 275.86°L, respectively, malting conditions of 47.69 hrs steeping time and 95.81 hrs germination time are required. It was noted that quinoa is a very good candidate for producing high-quality malt for the brewing process.
Collapse
|
2
|
Turner HM, Elmore L, Walling J, Lachowiec J, Mangel D, Fischer A, Sherman J. Effect of Steeping Regime on Barley Malt Quality and Its Impacts on Breeding Program Selection. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1629794] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Hannah M. Turner
- Department of Plant Sciences, Montana State University, Bozeman, MT, 59717-3150, U.S.A.
| | - Liz Elmore
- Department of Plant Sciences, Montana State University, Bozeman, MT, 59717-3150, U.S.A.
| | - Jason Walling
- Cereal Crops Research Unit, USDA ARS, Madison, WI, 53726, U.S.A
| | - Jennifer Lachowiec
- Department of Plant Sciences, Montana State University, Bozeman, MT, 59717-3150, U.S.A.
| | - Dylan Mangel
- Department of Plant Sciences, Montana State University, Bozeman, MT, 59717-3150, U.S.A.
| | - Andreas Fischer
- Department of Plant Sciences, Montana State University, Bozeman, MT, 59717-3150, U.S.A.
| | - Jamie Sherman
- Department of Plant Sciences, Montana State University, Bozeman, MT, 59717-3150, U.S.A.
| |
Collapse
|
3
|
Shaluk D, Bazin S, Chepurna A, Izydorczyk MS. Effects of variable grain hydration during steeping on the content and physicochemical properties of non-starch polysaccharides in malt and wort. Food Res Int 2019; 116:430-440. [PMID: 30716965 DOI: 10.1016/j.foodres.2018.08.058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 08/08/2018] [Accepted: 08/18/2018] [Indexed: 11/15/2022]
Affiliation(s)
- D Shaluk
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - S Bazin
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - A Chepurna
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - M S Izydorczyk
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada.
| |
Collapse
|
4
|
An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
5
|
Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability. Food Chem 2015; 172:257-64. [DOI: 10.1016/j.foodchem.2014.09.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 09/02/2014] [Accepted: 09/04/2014] [Indexed: 11/19/2022]
|
6
|
Cozzolino D, Roumeliotis S, Eglinton J. The role of total lipids and fatty acids profile on the water uptake of barley grain during steeping. Food Chem 2014; 151:231-5. [DOI: 10.1016/j.foodchem.2013.11.073] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2013] [Revised: 09/24/2013] [Accepted: 11/12/2013] [Indexed: 11/29/2022]
|
7
|
Iimure T, Sato K. Beer proteomics analysis for beer quality control and malting barley breeding. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.028] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
8
|
|