engleski

Production and quality analysis of malt produced from two different hulless barley lines GZ-186 and GZ-189

In the last few years, the interest for the use of hulless barley in human nutrition and industrial alteration, e.g. in brewing, has been growing. The advantage of the hulless barley is in its use without need to remove the husk after the harvest. In this work, micromalting of two hulless barley samples lines (GZ-186 and GZ-189) were performed. Barley and malt quality control parameters, as well as the concentration of total phenolic compounds, total flavanoids and proteins in barley and malt extracts were analyzed. Both hulless barley samples 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 % do 41.56%. It was shown that tested hulless barley samples present rich source of phenolic compounds (364.19 mgGAE/mL and 316.99 mgGAE/mL GZ-186 and GZ-189, respectively), and poor source of total flavonoids (GZ-186: 1.69 mgCE/mL and GZ-189: 1.25 mgCE/mL). Consequently, malt samples are characterized with higher phenolic concentration (GZ-186: 408.95 mgGAE/mL and GZ-189: 375.540 mgGAE/mL) and lower flavonoids concentration (GZ-186: 1.22 mgGAE/mL and GZ-189: 1.24 mgGAE/mL).

hulles barley ; malt ; quality analysis ; phenolic compounds

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