engleski

Production and quality analysis of malt produced from hulless barley

In this work, micromalting of two hulless barley samples (lines GZ-186 and GZ-189) was performed. Barley and malt quality control parameters, as well as the concentration of total phenolic compounds, total flavonoids and proteins in barley and malt extracts were analysed. The both lines of hulless barley 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 % to 41.56%. It was shown that tested hulless barley samples present rich source of phenolic compounds (364.19 mgGAE/cm3 and 316.99 mgGAE/cm3 GZ-186 and GZ-189, respectively), and poor source of total flavonoids (GZ-186: 1.69 mgCE/cm3 and GZ-189: 1.25 mgCE/cm3). Consequently, malt samples are characterized with higher phenolic concentration (GZ-186: 408.95 mgGAE/cm3 and GZ-189: 375.540 mgGAE/cm3) and lower flavonoids concentration (GZ-186: 1.22 mgGAE/cm3 and GZ-189: 1.24 mgGAE/cm3).

hulles barley ; malt ; quality analysis ; phenolic compounds

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