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Ritter SW, Ensslin S, Gastl MI, Becker TM. Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination - a SENSOMICS approach. Food Chem 2024; 435:137610. [PMID: 37806201 DOI: 10.1016/j.foodchem.2023.137610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/17/2023] [Accepted: 09/26/2023] [Indexed: 10/10/2023]
Abstract
Faba beans are a promising source of valuable plant protein. However, their aroma impression is often a hindrance for the use in a broad range of food products. To develop mitigation strategies, a deeper insight into the faba bean aroma is required. Therefore, for the first time, the SENSOMICS concept was applied. First, 52 aroma active compounds in raw and malted faba beans were identified and semi-quantitatively preselected by aroma extract dilution analysis. Afterwards, the aroma compounds were quantified, odor activity values were calculated, and the 17 prominent odors were selected and used in the reconstitution of the faba bean aroma. Seven statistically significant key aroma compounds 3-methylbutanoic acid, (E)-non-2-enal, hexanal, methional, 3-methylbutanal, sotolon, and 2-methylbutan-1-ol were identified in omission experiments. Finally, their development upon malting was studied. To conclude, by knowing the key aroma compounds, specific mitigation strategies can be developed, which facilitates the broader use of faba beans.
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Affiliation(s)
- Stefan W Ritter
- Technical University Munich, Institute of Brewing and Beverage Technology, 85354 Freising, Germany.
| | - Sarah Ensslin
- Technical University Munich, Institute of Brewing and Beverage Technology, 85354 Freising, Germany
| | - Martina I Gastl
- Technical University Munich, Research Center Weihenstephan for Brewing and Food Quality, 85354 Freising, Germany.
| | - Thomas M Becker
- Technical University Munich, Institute of Brewing and Beverage Technology, 85354 Freising, Germany.
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2
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Kolobaric A, Orrell-Trigg R, Orloff S, Fraser V, Chapman J, Cozzolino D. The Use of a Droplet Collar Accessory Attached to a Portable near Infrared Instrument to Identify Methanol Contamination in Whisky. SENSORS (BASEL, SWITZERLAND) 2023; 23:8969. [PMID: 37960668 PMCID: PMC10647224 DOI: 10.3390/s23218969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 10/23/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023]
Abstract
The aim of this study was to evaluate the ability of a droplet collar accessory attached to a portable near-infrared (NIR) instrument to characterize the artificial contamination of methanol in commercial whisky samples. Unadulterated samples (n = 12) were purchased from local bottle shops where adulterated samples were created by adding methanol (99% pure methanol) at six levels (0.5%, 1%, 2%, 3%, 4% and 5% v/v) to the commercial whisky samples (controls). Samples were analyzed using a drop collar accessory attached to a MicroNIR Onsite instrument (900-1650 nm). Partial least squares (PLS) cross-validation statistics obtained for the prediction of all levels of methanol (from 0 to 5%) addition were considered adequate when the whole adulteration range was used, coefficient of determination in cross-validation (R2cv: 0.95) and standard error in cross of validation (SECV: 0.35% v/v). The cross-validation statistics were R2cv: 0.97, SECV: 0.28% v/v after the 0.5% and 1% v/v methanol addition was removed. These results showed the ability of using a new sample presentation attachment to a portable NIR instrument to analyze the adulteration of whisky with methanol. However, the low levels of methanol adulteration (0.5 and 1%) were not well predicted using the NIR method evaluated.
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Affiliation(s)
- Adam Kolobaric
- School of Science, RMIT University, Melbourne 3000, Australia; (A.K.); (R.O.-T.); (S.O.); (V.F.)
| | - Rebecca Orrell-Trigg
- School of Science, RMIT University, Melbourne 3000, Australia; (A.K.); (R.O.-T.); (S.O.); (V.F.)
| | - Seth Orloff
- School of Science, RMIT University, Melbourne 3000, Australia; (A.K.); (R.O.-T.); (S.O.); (V.F.)
| | - Vanessa Fraser
- School of Science, RMIT University, Melbourne 3000, Australia; (A.K.); (R.O.-T.); (S.O.); (V.F.)
| | - James Chapman
- Faculty of Science, University of Queensland, Brisbane 4072, Australia;
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation(QAAFI), University of Queensland, Brisbane 4072, Australia
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3
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Prado R, Gastl M, Becker T. Formation response of kilned specialty malt odorant markers to controlled malting process parameters. Food Chem 2023; 424:136298. [PMID: 37229894 DOI: 10.1016/j.foodchem.2023.136298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 03/24/2023] [Accepted: 05/01/2023] [Indexed: 05/27/2023]
Abstract
Kilned specialty malts provide relevant colour and flavour characteristics to beer and other beverages. Alongside the thermal load, the availability of Maillard precursors directly affect the malt aroma formation. To investigate the influence of process parameters on the flavour characteristics of kilned specialty malts, a full factorial design of experiments was applied varying malt modification degree, curing temperature and time in three levels (33). Analysis of response surfaces revealed a predominant influence of the modification degree and curing temperature on the formation of Strecker aldehydes and pyrazines. Odorants such as 2-methylpropanal and 2-ethyl3,6-dimethylpyrazine presented higher concentrations varying between 429.45 and 478.22 µg∙Kgmalt-1 and 12.49 to 16.75 µg∙Kgmalt-1 respectively, at samples produced under 100 °C and high modification degree. Sensory analysis revealed strong correlations between the odorant markers and typical malt flavour attributes, endorsing the applicability of such methodology on the development and optimisation of kilned malt specialities.
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Affiliation(s)
- Raphael Prado
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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Gasiński A, Kawa-Rygielska J. Malting-A method for modifying volatile composition of black, brown and green lentil seeds. PLoS One 2023; 18:e0290616. [PMID: 37656753 PMCID: PMC10473530 DOI: 10.1371/journal.pone.0290616] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 08/12/2023] [Indexed: 09/03/2023] Open
Abstract
Technique of malting legume seeds is not currently widespread among scientists as well as industrial maltsters. However, this method of seed modification is successfully used by humankind for millennia to improve technological parameters, as well as change taste and aroma of various food products. Three lentil cultivars (black, brown and green) were malted (steeped, germinated for three various time periods and then kilned) to produce nine lentil malts. Malting had significant influence on the volatile composition of lentil seeds. Total concentration of volatiles in the green lentils increased and decreased in the case of black and brown lentils after malting procedure. However, most importantly, in every lentil cultivar the contribution of various groups of compounds (such as aldehydes, alcohols, terpenes or ketones) to the overall volatilome was changed due to the malting procedure.
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Affiliation(s)
- Alan Gasiński
- Faculty of Biotechnology and Food Science, Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław, Poland
| | - Joanna Kawa-Rygielska
- Faculty of Biotechnology and Food Science, Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław, Poland
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5
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Gu Z, Jin Z, Schwarz P, Rao J, Chen B. Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromics. Food Chem 2023; 426:136563. [PMID: 37315420 DOI: 10.1016/j.foodchem.2023.136563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 05/26/2023] [Accepted: 06/05/2023] [Indexed: 06/16/2023]
Abstract
Roasting imparts malts with an increased amount of hedonic aromas. However, the relationship between the production of roasted malts and the generation of characteristic malt aromas remains unclear. In this study, roasted barley malts (RM) were prepared from three consecutive germination days (3, 4, 5D), and the aroma profiles among RM and base malt were holistically compared via HS-SPME-GC-MS/O-based flavoromics. Furthermore, the wort color, free amino acids, reducing sugars, and fatty acids compositions were determined before-and-after roasting. Results showed that roasting could flatten variations of precursors regardless of germination days. Additionally, based on quantitation of 53 aromas, a PLS-DA model was applied to differentiate all malts by 17 aromas with VIP ≥ 1. As for aroma harmony, RM with 4D-germination outstood due to a pleasant nutty note with the highest sweet-to-nutty index of 0.8. This work answers how germination days would impact the aroma of RM for the first time.
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Affiliation(s)
- Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Paul Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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Paszkot J, Gasiński A, Kawa-Rygielska J. Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast. Sci Rep 2023; 13:6725. [PMID: 37185768 PMCID: PMC10130024 DOI: 10.1038/s41598-023-33246-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 04/10/2023] [Indexed: 05/17/2023] Open
Abstract
To evaluate the differences in the volatile compound profile of dark and pale beers fermented by different strains of brewer's yeast, gas chromatography with flame ionization detection and gas chromatography mass spectrometry analysis of eight beers was carried out. The prevalent group of compounds in all the beers analysed were alcohols (56.41-72.17%), followed by esters (14.58-20.82%), aldehydes (8.35-20.52%), terpenes and terpenoids (1.22-6.57%) and ketones (0.42-1.00%). The dominant higher alcohols were 2-methylpropan-1-ol, 3-methylbutanol, phenethyl alcohol, among aldehydes furfural, decanal, nonanal, and among esters ethyl acetate, phenylethyl acetate and isoamyl acetate. Beers fermented by the top-fermenting yeast Saccharomyces cerevisiae var. diastaticus had the highest volatile content. The addition of dark malt in wort production process had no effect on the total content of volatiles, but for some beers it caused changes in the total content of esters, terpenes and terpenoids. Variations in the total volatile content between beers fermented by different yeast strains are mainly due to esters and alcohols identified. Sensory analysis of beers allowed us to identify the characteristics affected by the addition of dark speciality malts in the production of wort and yeast strains used in the fermentation process.
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Affiliation(s)
- Justyna Paszkot
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland.
| | - Alan Gasiński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland
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7
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Cai G, Gu H, Han B, Yang H, Li X, Lu J. Characterization of the aroma compounds in crystal malt. J Food Sci 2023; 88:204-213. [PMID: 36533938 DOI: 10.1111/1750-3841.16430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 11/10/2022] [Accepted: 12/02/2022] [Indexed: 12/23/2022]
Abstract
Crystal malt, the most popular type of specialty malt used in beer brewing, plays a vital role in forming complex flavor and color. Nevertheless, crystal malt is only defined based on the malting process, and there is not any standard to evaluate its quality. In the current study, the volatile aroma constituents of commercial crystal malt samples were analyzed with headspace solid-phase microextraction combined with gas chromatography-mass spectrometry, in order to explore the characteristic aroma compounds of crystal malt. The average concentration of volatile aroma compounds in 10 crystal malt samples is 587 µg L-1 , ranging from 347 to 1265 µg L-1 . A total of 38 aroma compounds were identified, 47% of which were existed in all the 10 samples. Based on principal component analysis and odor activity value, isobutyraldehyde, 2-methylbutanal, furfural, 2-acetyl-1H-pyrrole, oct-1-en-3-ol, 4-methyl-2-phenyl-2-pentenal, and (2E)-2-isopropyl-5-methyl-2-hexenal could be considered the characteristic aroma compounds of crystal malt. The results of this present study would help to establish a standard to assess the quality traits of crystal malt sample.
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Affiliation(s)
- Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, P. R. China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hong Gu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
| | - Bingxin Han
- School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hua Yang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
| | - Xiaomin Li
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, P. R. China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
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8
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Prado R, Gastl M, Becker T. Influence of kilned specialty malt odorant markers on the aroma composition and sensory profile of beer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Jung R, Karabín M, Jelínek L, Dostálek P. Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04130-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:2949665. [PMID: 35795091 PMCID: PMC9252707 DOI: 10.1155/2022/2949665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 06/06/2022] [Accepted: 06/11/2022] [Indexed: 11/17/2022]
Abstract
To determine the suitability of different sorghum cultivars (grown in Indonesia) for the manufacturing of acceptable food products, their properties must first be characterised. During sorghum processing, polishing may affect the final nutritional value and quality of the product. This study is aimed at determining the effects of sorghum variety and polishing frequency on nutritional value. This was achieved by using a factorial randomised block design with two factors: sorghum variety (Bioguma, Numbu, and Super) and polishing frequency (once, twice, or thrice). Tannin content, antioxidant capacity, levels of dietary fibre and resistant starch, and fat, ash, and carbohydrate content varied according to sorghum cultivar. Compared to other sorghum varieties, the Super cultivar contained the highest levels of antioxidants, dietary fibre, fat content, protein, resistant starch, and tannins (although high tannin content could be lowered by polishing grains up to three times). The frequency of polishing affected tannin and ash levels in all three sorghum varieties. Polishing frequency also affected the antioxidant capacity of polished sorghum grains. The findings from this study should be considered when determining appropriate applications for various sorghum-based food products.
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11
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Gu Z, Jin Z, Schwarz P, Rao J, Chen B. Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry. Food Chem 2022; 394:133541. [PMID: 35759835 DOI: 10.1016/j.foodchem.2022.133541] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/07/2022] [Accepted: 06/19/2022] [Indexed: 11/04/2022]
Abstract
In this study, HS-SPME/GC-MS based untargeted and targeted flavoromics combing with olfactometry were employed to uncover aroma boundary compositions of five types of commercial barley malts with a wide range of Lovibond (L), including kilned base malts (1.8 L and 3.5 L) and roasted caramel malts (10 L, 60 L, and 120 L). Thirty-two compounds were identified as aroma-active with modified detection frequency (MF) > 50%. 3-Methylbutanal (malty), (2E)-nonenal (fatty, cardboard-like), and 2-furfural (burnt, bready) were recognized as the most influential odorants with MF > 70% in all the malts. After untargeted flavoromics, twenty-eight aromas were retained and quantitated. Furthermore, aroma boundary compositions inside/among malt groups were explored with PLS-DA. Eight aroma markers, 3-methylbutanal, 2-isopropyl-5-methyl-2-hexenal, (2E,4E)-Decadienal, 2-furfual, maltol, 2-acetylpyrrole, phenylacetaldehyde, and ethyl hexadecanoate were shortlisted for aroma boundary compositions regarding to the Lovibond of malts.
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Affiliation(s)
- Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Paul Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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12
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Dabija A, Ciocan ME, Chetrariu A, Codină GG. Buckwheat and Amaranth as Raw Materials for Brewing, a Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11060756. [PMID: 35336638 PMCID: PMC8954860 DOI: 10.3390/plants11060756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 05/08/2023]
Abstract
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer-a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.
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Jukić M, Nakov G, Komlenić DK, Vasileva N, Šumanovac F, Lukinac J. Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11060761. [PMID: 35336642 PMCID: PMC8948820 DOI: 10.3390/plants11060761] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/11/2022] [Accepted: 03/11/2022] [Indexed: 05/27/2023]
Abstract
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer's MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer's MBF can be successfully used to produce functional cookies with reduced sucrose addition.
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Affiliation(s)
- Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
| | - Gjore Nakov
- Institute of Cryobiology and Food Technologies, Agricultural Academy—Sofia, 53 Cherni Vrah Blvd., 1407 Sofia, Bulgaria;
| | - Daliborka Koceva Komlenić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
| | - Nastia Vasileva
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria;
| | - Franjo Šumanovac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
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