50 research outputs found
The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort
This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent
Domestic hulless barley and malt as an easily available source of β-glucan
β-Glucans are described as non-starch polysaccharides, characterized by (1→3),
(1→4) β-D-glucose linkage. In human nutrition, they are regarded as extremely
wanted because of their bioactive and medicinal properties. Since β-glucans
comprise soluble fibres that have the ability to lower cholesterol, regulate blood
sugar, reduce the risk of heart disease and colon cancer. Especially desirable are
(1,3)-β-D-glucans because they act as immunomodulatory agents. The aim of this
paper was to determine the mass fraction of β-glucans and the ratio of total and
soluble β-glucans in barley and malt in domestic hulless barley varieties. Hulless
barley is an accesible and cheap source of β-glucans. Four different domestic
varieties of hulless barley obtained from the Agricultural Institute Osijek were
examined. The results indicate that all tested varieties have higher β-glucans content
than standard winter and spring varietes. Variety Matko showed close relation to the
EFSA (European Food Safety Authority) recommendations of 750 mg of soluble
β-glucans per serving
EFFECT OF ADDITION OF TREHALOSE, MALTOSE AND TWO MODIFIED STARCHES ON COLOUR AND TEXTURAL ATTRIBUTES OF CHICKEN SURIMI GELS DURING FROZEN STORAGE
Texture profile analysis (TPA) and instrumental colour parameters of chicken surimi gels after frozen storage were investigated. Chicken surimi gels were prepared from mechanically deboned chicken meat, mixed with trehalose (w = 8%), maltose (w = 8%), tapioca modified starch (MTS) (w = 8%) and barley modified starch (MBS) (w = 8%), quickly frozen and stored for 90 days s on -30oC. Instrumental colour parameters (Lightness (L*), redness (a*), yellowness (b*) and whiteness (L* − 3b*) of chicken surimi gels were significantly (P < 0,05) affected by addition of trehalose, maltose and modified starches. Highest values of lightness (L*) and whiteness showed sample mixed with MBS. Textural profile analysis (TPA) parameters, hardness and chewiness increased significantly (P < 0,05) by addition of trehalose, maltose, MBS and MTS. Cohesiveness and springiness of chicken surimi gels were also significantly (P < 0,05) affected by addition of trehalose, maltose MBS and MTS. Increase in colour and textural attributes of chicken surimi gels after frozen storage indicates possible interactions between chicken myofibrillar proteins and trehalose, maltose and modified starches
Physico - chemical and colour properties of homemade slavonian sausage
A study of physico-chemical properties and instrumental measurement of colour was carried out on seven di!erent brands of traditional
Croatian homemade dry fermented sausage known as Slavonian homemade Sausage. Basic physico-chemical properties
showed a large variability, except for the values of aw and pH. This can be related to diferent recipes used by di!erent producers, but
on the other hand these producers follow traditional production conditions. Parameters related to colour showed little variability,
especially L* and a* values. The higher variability of b* could be related to the amount of paprika used in the recipe. Some diferences
in L* ,b* and a* values were significantly correlated to moisture, fat and salt content
Influence of malting procedure on the quality of hulless barley malt
This paper investigated the influence of malting procedure on quality indicators of hulless (naked) barley malt according to the recommended values for standard pale malt. The aim was to determine the optimal malting procedure in order to achieve the best results for investigated indicators in relation to the recommended values. Two domestic hulless barley varieties (Matko and GZ-184) were malted and four malting procedures were applied: (A) standard procedure – control; (B) gently intensive procedure with uniform temperature increase during germination till the end of the process; (C) moderately intensive procedure with the increase of germination temperature on the second and third day, and constant germination temperature till the end of the process; (D) procedure with sudden germination temperature decrease after the first day, and constant temperature till the end of the process. The influence of four malting procedures on soluble N content in malt, total N and soluble N ratio (Kolbach index), Hartong number, friability, extract, fine/coarse difference, colour, boiled wort colour, pH, viscosity and filterability of wort, and β-glucans were investigated. Based on obtained results, and their comparison to results reported in scientific and technical literature, the efficacy of each micromalting procedure was evaluated, considering recommended values for hulless barley malt. The results indicate that the resistance to deeper modification of grain (expressed as lower water absorption during soaking grains, and as weaker friability) are the main problem that will need to be solved in the further selection processes of domestic hulless barley varieties for malting. The intensification of the process of germination should be combined with the extension of soaking time, which should lead to improvements of friability of malt and better value for other indicators of malt quality
EFFECT OF POLYDEXTROSE AND Κ-CARRAGEENAN ON INITIAL FREEZING POINT OF CHICKEN SURIMI
Initial freezing points (Ti) of chicken surimi samples mixed with sodium tripolyphosphate (w = 0.3%), κ-carrageenan (w = 0.5 %) and different mass fractions of polydextrose (w = 1 -10%) were determined by use of differential thermal analysis (DTA). Chicken surimi was produced following a modified procedure of Dawson et al. (1988.) from broiler (Sasso, 12 weeks, 1.73 kg live wt.). Water content in chicken surimi was 84.05% before mixing with added substances. Relations between decrease of the initial freezing point (Ti) as function of mass fractions (w) of the polydextrose were determined by linear regression. Coefficients of determination R2 = 0.90 were obtained. There were differences in the Ti values for samples of chicken surimi and water solution of polydextrose as a function of the mass fraction of polydextrose calculated on the total mass of water. These findings support the assumption that polydextrose interacts with chicken surimi proteins, resulting in an increase in the mass fraction of bound water, which depresses Ti. The results are compared with results for chicken surimi with added different mass fractions of polydextrose (w = 1 -10%) but without κ-carrageenan and with Pham model for prediction Ti
Investigation of homogeneity and physicochemical characterisation of the Homemade Slavonian Sausage
The aim of this study was to investigate the homogeneity of the traditional dry-fermented sausages manufactured in small scale
facilities in Eastern Croatia. The homogeneity was estimated by analysis of the physicochemical parameters of 20 di!erent brands of
traditional Croatian homemade dry fermented sausage known as Homemade Slavonian Sausage. Sensory analysis and correlation
analysis (multivariate method) was performed in order to check if the physicochemical di!erences found, were perceived by the sensory
panel. All of that was made in order to perform an exhaustive physicochemical characterisation of the "nal product.
The physicochemical results showed that sausages were heterogeneous in composition, but only the heterogeneity in fat content was
signi"cantly perceived by the sensory panel. This may indicate that fat content is the most important parameter for sensory evaluation.
Also, the highest negative correlation between fat content and slice surface appearance may indicate that visible fat on slice
surface influence on panellist’s perception of taste and odour of sausages
Malting quality indicators of Croatian dual-purpose barley varieties
Malting barley varieties usually demand higher expences than feed varieties, at least as far as management practice is concerned. For this reason, many growers in Croatia search for a quality replacement of malting varieties. Croatian market allows dual-purpose varieties, but strict quality parameters have to be met in order for a variety to be recognized as a malting/feed variety. The aim of this research was to preliminary assess the malting quality of several malting, feed and multipurpose (dual or combined) malting/feed barley varieties. 11 barley varieties were grown in Osijek area during 2011: seven malting/feed (M/F), two malting (M) and two feed barley varieties (F). The suitability for the beer production was assessed according to the malting quality indicators, determined by using standard methods of analytica EBC (European Brewing Convention). As expected, both malting varieties (Vanessa and Tiffany) demonstrated the best malting quality parameters. Most of the combined malting/feed varieties were within recommended values, except Maxim, Lukas and Gazda, which showed the lowest results in friability. Considering that the results were collected and evaluated over a period of one year, this study was taken as a good pointer to future, longer lasting investigations
Craft brewing – is it really about the sensory revolution?
The sudden craft breweries expansion currently occurring in Europe, and by that also in Croatia, has been a true conundrum. The question is why craft breweries currently undergo such intense propagation. The answers to this is not simple and has to be monitored from a few different angles: what are today’s consumer’s preferences? Why this sudden need to drink posh beer? Health wise – is it healthier to drink craft beer than industrial? The fact is that craft breweries offer beer with a story. The popularity of health benefits of moderate beer consumption, different reports in popular papers and magazines on polyphenolic and other anti-oxidative compounds that aid catching free radicals and reduce the damage they cause, contribute to the shift from industrial plane lager beer craft beer. In the eye of the scientific storm-genetic manipulation with yeast strains, and barley cultivars, water treatments, automatization, people choose simple procedures and raw materials that give them a feeling of uniqueness. This paper contributes to the knowledge of why craft breweries are taking on more and more popularity and why are consumers attracted to such products
A survey of total β-glucan content in Croatian barley varieties
Although β-glucans in cereals are desirable as healthy diet components, high levels of β-glucans in malting barley are unacceptable because they can cause unsatisfactory degradation of cell walls during malting. The aim of this study was to investigate the β-glucan content in twelve Croatian and two German barley varieties at three representative locations in Eastern Croatia over three consecutive seasons (2012–2014). Total β-glucan content in barley samples was determined using enzymatic method. Most of the investigated barley varieties had total β-glucan content lower or significantly lower than 4%. Furthermore, a distinct and clear genotype influence was noticed. No significant difference was found between years, but between locations Osijek and Tovarnik