Main Article Content

Marina Leonidovna Mikulinich Natalya Yurevna Azarenok Polina Vitalievna Bolotova

Abstract

The development of the technology of viscous polymalt extracts using bare-grained oats will provide the population with a functional food ingredient and products with specified consumer properties. Existing techniques for the production of extracts did not affect the study of temperature conditions and the duration of the process at the mashing stage, using bare-grained oats in its composition. Crops of Belarusian breeding were used as raw materials: barley (H. vulgare), bare-grained oats (A. sativa), wheat (Tr. aestivum) grain. Optimization of parameters in the production of polymalt wort based on barley, oat and wheat malt was carried out by regression analysis and weight coefficients. Dependencies of physico-chemical indices of oat-malt and polymalt worts on temperature and duration of mashing are established. These dependencies predict content of dry substances, maltose, amine nitrogen, protein and acidity in the process of production of worts. Optimal technological parameters were selected at the stage of barley-wheat-oat polymalt wort mashing, which made it possible to increase the dry substances by 12.5%, maltose – by 21.3%, protein – by 16.2% and filtration rate – by 25.0%. The maximum solid content 14.4%, maltose 11.4 g·(100·сm-3)-1, protein 1.22%, in polymalt wort achieved under the following modes: (3 ±1)°C for 30 minutes, (44±1)°C for 50 minutes, (53±1)°C for 60 minutes, (63±1)°C for 50 minutes, (72±1)°C for 20 minutes and (78±1)°C for 60 minutes.

Article Details

References

Alyabiev B.A., Rostovskaya M.F., Prikhodko Yu.V. The dependence of the extractable content and reducing substances of wort of mashing parameters the parameters and composition of the grist. Beer and beverages. 2016; 1: 40–43. [In Russian. https://cyberleninka.ru/article/n/zavisimost-ekstraktivnosti-i-soderzhaniya-redutsiruyuschih-veschestv-susla-ot-parametrov-zatiraniya-i-sostava-zasypi/viewer

Bandy L.K., Scarborough P., Harrington R.A., Rayner M., Jebb S.A. Reductions in sugar sales from soft drinks in the UK from 2015 to 2018. BMC Med. 2020, 18(20): 1–10. https://doi.org/10.1186/s12916-019-1477-4

Chekina M.S., Meledina T.V., Khlynovskiy M.D. Development of Oats Mashing Technology. Beer and beverages. 2015; 6: 44–48. [In Russian].

Clark M., Macdiarmid J., Jones A., Ranganathan J., Herrero M., Fanzo J. The Role of Healthy Diets in Environmentally Sustainable Food Systems. Food and Nutrition Bulletin. 2020, 41(25): 531–558. https://doi.org/10.1177/0379572120953734

Cornaggia C., Evans D., Draga A., Mangan D., McCleary B. Prediction of potential malt extract and beer filterability using conventional and novel malt assays. J. of the Institute of Brewing. 2019: 125 (3): 294–309. https://doi.org/10.1002/JIB.567

De L., Tulipa D. Healthy food for healthy life. J. of Global Biosciences. 2019, 8(9): 6453–6468. https://www.mutagens.co.in/jgb/vol.08/09/Journal%20of%20Global%20Biosciences%20080904.pdf

Derkanosova N.M., Stakhurlova A.A., Pshenichnaya I.A., Ponomareva I.N., Peregonchaya O.V., Sokolova S.A. Amaranth as a bread enriching ingredient. Foods and Raw Materials. 2020; 8(2): 223–231. http://doi.org/10.21603/2308-4057-2020-2-223-231

Domaretsky V. Technology of extracts, concentrates and beverages from vegetable raw materials (Training manual). Moscow, FORUM. 2011, pp. 117, 162, 166–171, 166–169. Print ISBN: 978-5-91134-120-6. [In Russian]

Dorsaf H., Sabrine M., Houda B.L., Khémais B.R., Mohsen S., Olfa T. Barley Grass (Hordeum vulgare L.) Protects against Dieldrin-Induced Hyperlipidemia and Hepatorenal Toxicity in Rat. Journal of Food and Nutrition Research. 2020, 8(12): 730–738. https://doi.org/10.12691/jfnr-8-12-6

Emelyanova N.A., Danilevskaya A.V., Koshevaya V.N., Dichenko L.V. Mashing of grain products in the production of polymalt extracts. Technique and technology. 1989; 3: 56–57. [In Russian].

Ermolaeva G.A. Brewery Lab Employee Handbook. St.Peterburg, Profession. 2004. pp. 176–177, 307, 324, 328–330, 332–336. Print ISBN: 5-93913-055-0. [In Russian]

Foley J., Michaux K., Mudyahoto B., Kyazike L., Cherian B., Kalejaiye O., et al. Scaling Up Delivery of Biofortified Staple Food Crops Globally: Paths to Nourishing Millions. Food and Nutrition Bulletin. 2021, 42: 1–17. https://doi.org/10.1177/0379572120982501

Gerasimenko N.F., Poznyakovskiy V.M., Chelnakova N.G. Healthy eating and its role in ensuring the quality of life. Technologies of food and processing industry of agro-industrial complex - healthy food products. 2016; 4(12): 52–57. [In Russian]. https://cyberleninka.ru/article/n/zdorovoe-pitanie-i-ego-rol-v-obespechenii-kachestva-zhizni/viewer

Goode D., Ulmer H.M., Model E.K. Model studies to understand the effects of amylase additions and pH adjustment on the rheological behaviour of simulated brewery mashes. J. of the Institute of Brewing. 2005; 111 (2): 153–164.

Grachev Yu.P., Plaksin Yu.P. Mathematical methods of planning experiments. (Training manual). Moscow, DeLi print. 2005, 296 p. Print ISBN: 5-94343-096-2. [In Russian]

Kaishev V.G., Seregin S.N. Functional food products: the basis for disease prevention, health promotion and active longevity. Food industry. 2017; 7: 8–14. [In Russian] https://cyberleninka.ru/article/n/funktsionalnye-produkty-pitaniya-osnova-dlya-profilaktiki-zabolevaniy-ukrepleniya-zdorovya-i-aktivnogo-dolgoletiya/viewer

Korotkih E.A., Chusova A.E., Novikova I.V., Astafieva Yu.E. Method of obtaining the highly malt extract. Beer and beverages. 2014; 1: 8–10. [In Russian].https://cyberleninka.ru/article/n/sposob-polucheniya-polisolodovogo-ekstrakta/viewer

Kosminsky G.I. Technology of malt, beer and soft drinks. Laboratory workshop on technical control production. Minsk, Design PRO. 2001. pp. 159–169. Print ISBN: 985-6182-35-2. [In Russian]

Kriger O.V., Kashirskih E.V., Babich О.О., Noskova SYu. Oat Protein Concentrate Production. Foods and Raw Materials. 2018, 6(1): 47–55. https://doi.org/10.21603/2308-4057-2018-1-47-55

Li C., Jeong D., Lee J.H. Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet. Food Science and Biotechnology. 2020, 29: 1223–1231. https://doi.org/10.1007/s10068-020-00770-2

Lisitsin A.B., Chernuha I.M., Gorbunova N.A. Scientific support of innovative technologies for healthy foods. Storage and processing of farm products. 2012; 10: 8–14. [In Russian].

Lokhmatova A.A., Kamenskaya E.P. Production of polymalt extract based on barley and wheat malts. Materials of the XIX International Scientific and Practical Conference «Modern Problems of Food Production Techniques and Technologies»; 2018 March 22-23, Barnaul, RF. Altai State Technical University named after I.I. Polzunova, Barnaul, 2018, pp. 132–136. [In Russian]

Mikulinich M., Azarenok N., Bolotova P., Guzikova N. Evaluation of nutritional and biological value of polymalt extracts from malts of grain raw materials of the Belarusian selection. Materials of the II International Congress «Science, Nutrition and Health»; 2019 October 3-4, Minsk, BY. ICC of the Ministry of Finance of the Republic of Belarus, Minsk, 2019, pp. 540-547. Print ISBN 978-985-7224-76-0. [In Russian]

Mikulinich M.L., Morgunova E.M., Masansky S.L. Selection of optimum technological modes of obtaining malt from different types of Belarusian selection grain for producing polymalt extracts. Bulletin of the Mogilev State University of Food Technologies. 2016; 2(21): 63–74. [In Russian] http://bgut.by/sites/default/files/sites/contents_vestnik_mgup_2016_no2_21.pdf

Morgunova E.M. Development of technology for brewing malt from triticale regionalized in the Republic of Belarus. PhD thesis. Mogilev State University of Food Technologies, Mogilev. 2000, 217 p. [In Russian]

Morgunova E.M., Mikulinich M.L. Complex indicator of quality of polymalt extract depending on fractional structure of grain raw materials. Bulletin of the Mogilev State University of Food Technologies. 2015; 1(18): 15–22. [In Russian]

Panova T.M., Enkenikolay P.V., Yuryev Yu.L. Effect of pH on enzymatic hydrolysis of barley malt biopolymers. Journal of the University of Technology. 2016: 15(19): 181–183. [In Russian] https://cyberleninka.ru/article/n/vliyanie-rn-na-fermentativnyy-gidroliz-biopolimerov-yachmennogo-soloda/viewer

Rico D., Peñas E., García M.C., Martínez-Villaluenga C., Rai D.K., Birsan R.I., et al. Sprouted Barley Flour as a Nutritious and Functional Ingredient. Foods. 2020, 9(3): 296. https://doi.org/10.3390/foods9030296

Salar F.J., Agulló V., García-Viguera C., Domínguez-Perles R. Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus-Maqui Beverage – A Shelf Life Study. Foods. 2020, 9(2): 19. https://doi.org/10.3390/foods9020219

Suboch F. Metodological approaches to the balanced development of competitively cluster-forming platforms of healthy nutrition technologies in the aspect of innovation economics. Agrarian Economy. 2019; 4(287): 2–24. [In Russian].https://www.elibrary.ru/item.asp?id=37526921 Suboch F.

Quality estimation of food consumption of the population of the republic of Belarus. Economic issues of agriculture development in Belarus. 2020; 48(48): 100–107. [In Russian].https://www.elibrary.ru/contents.asp?id=43122212

Sun J., Xu F., Lu J. A Glycoside Hydrolase Family 62 A-L-Arabinofuranosidase from Trichoderma Reesei and Its Applicable Potential during Mashing

Tsed E.A., Volkova S.V., Koroleva L.M., Yaromich L.P., Haletsky S.P. Influence of digestion regimes on formation of alcohol wort from new grain raw materials of Belarusian breeding. News of universities. Food technology. 2007; 4: 70–71. [In Russian].https://cyberleninka.ru/article/n/vliyanie-rezhimov-razvarivaniya-na-formirovanie-spirtovogo-susla-iz-novogo-zernovogo-syrya-belorusskoy-selektsii/viewer

Vostrikov S.V., Korotkih E.A., Novikova I.V. Reception of a powdery polymalt extract for functional soft drinks. Beer and beverages. 2011; 2: 14–15. [In Russian].https://cyberleninka.ru/article/n/poroshkoobraznyy-polisolodovyy-ekstrakt-dlya-funktsionalnyh-bezalkogolnyh-napitkov/viewer

How to Cite
MIKULINICH, Marina Leonidovna; AZARENOK, Natalya Yurevna; BOLOTOVA, Polina Vitalievna. Effect of process parameters of mashing on consumer properties and processability of polymalt extracts production process. Food Science and Applied Biotechnology, [S.l.], v. 4, n. 2, p. 119-129, oct. 2021. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/144>. Date accessed: 28 oct. 2021. doi: https://doi.org/10.30721/fsab2021.v4.i2.144.