The impact of malting on the profile of the phenolic compounds and the antioxidant properties of tartary buckwheat (Fagopyrum tataricum L. Gaertn.) was investigated. A considerable increase in total ...phenolic compounds and higher antioxidant activity were observed after 88 h of germination. The highest relative increases in phenolic compounds were observed for quercetin, orientin, and vitexin, which are consequently major inducible phenolic compounds during malting. Only a minor relative increase was observed for the most abundant phenolic compound, rutin. Formulations of gluten-free cookies based on rice flour and buckwheat malt or flour in ratios 70:30, have been produced. In the raw material and cookies the proximate composition, starch, resistant starch, total polyphenols, profile of polyphenols, antioxidant activity and expected glycemic index were determined. Gluten-free cookies made with rice flour and buckwheat malt exhibited significantly higher total phenolic and quercetin contents. Comparing to control cookies higher antioxidant activity and lower glycemic index (p < 0.05) was found.
•Composition of phenolics in tartary buckwheat malt was studied.•Major inducible phenolics were quercetin orientin, vitexin, and rutin.•Antioxidant capacity of buckwheat seeds was positively affected by malting.•Tartary Malt Cookies (TMC) 70:30 rice flour and buckwheat malt were produced.•TMC have a higher phenols content, antioxidant capacity, and lower glycemic index.
Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and ...antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.
Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and ...antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste. KCI Citation Count: 0
Various plant raw materials are used to produce low-alcohol beverages. A goal of the article is to show the possibility of obtaining gluten-free low-alcohol beverages fermented from light and ...scalding buckwheat malt and to evaluate their quality. Light malt is made from Pri 373 and Izumrud buckwheat grain varieties; scalding malt is made from Izumrud variety. Barley malt or amylolytic enzymes are added to saccharify the mash. The wort is fermented using Saflager 34/70 dry beer yeast of bottom fermentation. It has been found that when barley malt is used for saccharification the proportion of light buckwheat malt (Pri 373) in a malt charge cannot be higher than 50% but the buckwheat malt content rises to 100% when the amylolytic enzyme is added to the mash. Low-alcohol beverages fermented from light and scalding buckwheat malt obtained by adding the amylolytic enzyme are gluten-free. They correspond to GOST 52700-2006 by quality factors and are characterized by high sensory properties. No significant differences in sensory and analytical characteristics of beverages obtained from light buckwheat malt prepared from grain of different varieties (Pri 373 and Izumrud) have been found. For the first time the possibility to use scalding malt from buckwheat for obtaining a low-alcohol beverage has been demonstrated.
Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and ...antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery.
Buckwheat is a promising raw material for malting. Different authors have shown that it can be used for production of gluten-freebottom and top fermentation beer, non-alcoholic beer, kvass, poly-malt ...extracts, bread improver and others. However, all researchers note buckwheat malt lack of solubility that makes its processing more difficult and entails additional costs. Scalding facili tates theimprovement of malt quality from cereal, though it has not been applied to buckwheat malt technology before. In th is study, threemodes were used to produce scalded malt from two buckwheat varieties (Izumrud and Pri 7). Its quality was evaluated in terms of moisture, extractability, amylolytic activity (diastatic power), Kolbach Index, amino nitrogen content, wort viscosity and acidity. Theregimes differed from one another by the duration of germination, duration and temperature of scalding as well. Following the firstmethod germination lasted for 2.5 days, and scalding for half a day at the temperature of 40 С. When using the second method germination lasted for 3 days and scalding for 1 day at the same temperature. The germination period of the third method was the same as for the second one but scalding took place at the temperature of 45 С. The results showed that scalding did not reduce amylolytic malt activity, contributed to a significant increase of extractability and amino nitrogen content in the wort, and the decrease of wort viscosity (except sample 3 of the Izumrud variety), and obtaining the optimum Kolbach Index. The most quality malt was produced using the third method, when grain was germinated during three days and then it was exposed to scalding at the temperature o f 45 С for one day. Variety differences were observed in terms of malt extractability. It was higher for the Pri 7 variety. The other character- istics did not differ essentially. Scalded malt can be recommended for production of fermented beverages, mass consumption fo ods and specialized foodstuffs.
Malt is the essential raw material for beer production. Currently, in Europe the most used cereal for beer is barley due to its many advantages in the manufacture of malt. Recently, research has ...intensified to replace this raw material for beer with other cereals or pseudo-cereals. These include buckwheat which does not contain toxic prolamins to celiac disease patients. Buckwheat is an annual plant of Polygonaceae family and is produced in many countries for its characteristics such as high economic value, easily consumable with versatile uses. The main objective of this research was to the evaluation of the quality of buckwheat malt and the comparison of the results obtained with barley malt, the conventional raw material for obtaining beer. Buckwheat was purchased from private producers from harvested in 2020 and barley malt was purchased from the Bermas SA Suceava Company and was used as a control in wort quality analyses. The resulting buckwheat malt and barley malt were then evaluated from a physical-chemical point of view according to European Brewery Convention methods: moisture content, malt extract content, saccharification rate, filtration rate, extract difference between fine and coarse ground malt, Kolbach index, wort pH and colour. Buckwheat malt and barley malt were evaluated by obtaining beer wort by the Congress method. The results of this study can be used to optimize the malting process of the three technological operations: steeping, germination and kilning of green malt for to improve buckwheat malt quality. The results of the study showed that buckwheat has the potential to be used as a raw material for the production of gluten-free beer.
Steeping in dilute sodium hydroxide (NaOH) was investigated with the primary aim of reducing molds and preventing toxicity of buckwheat malt. Samples of common buckwheat (Fagopyrum esculentum) ...obtained from Montenegrin farmers in the mountain area of northern Montenegro were steeped in 0.1, 0.2, and 0.3% NaOH. The effects of these solutions on mold contamination, ochratoxin A (OTA), out-of-steep moisture content (SMC), rootlet length, total nitrogen, total soluble nitrogen (TSN), free amino nitrogen (FAN), diastatic power (DP), and color of buckwheat malt were evaluated. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the levels of molds from 10
5
to 10
3
CFU/g and steeping in 0.2% NaOH destroyed some of the mold genera. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the level of OTA, especially in 0.2% NaOH, where the level of OTA after the malting process was below food safety regulations (5 æg/kg), and in 0.3% NaOH, where the level was below the limit of detection (0.1 æg/kg). Steeping in 0.1, 0.2, and 0.3% NaOH significantly (P < 0.05) increased levels of SMC, TSN, FAN, DP, wort color, and pH. However, it significantly reduced (P < 0.05) the level of extract and length of rootlets. The level of OTA contamination in stored buckwheat malt, which contained Penicillium genera, significantly increased (P < 0.05) over a period of 60 and 90 days. Steeping in 0.2% NaOH is proposed as a method for the reduction of mold and OTA contamination during buckwheat malting as well as prevention from further OTA production during storage.
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