Optimization of the malting process of oat (Avena sativa L.) as a raw material for fermented beverages
Abstract
The influence of the three malting parameters (germination time, germination temperature, and degree of steeping)on the quality of two oat (Avena sativa L.) cultivars was investigated applying response surface methodology. Each
predictor variable was tested at three levels, germination of 6 to 8 days; germination temperatures of 12, 15, or 18°C; and degrees of steeping of 43%, 45% or 47%. All analyses were based on methods described in EBC or MEBAK. The oats used were obtained in 2007 from Nordsaat Saatzucht GmbH, Böhnshausen, Germany. A series of malt quality attributes were evaluated including extract, apparent attenuation limit, Kolbach index, α-aminonitrogen, color, β-glucan, and viscosity. Oat malt was optimized based on barley malt specifications, which are considered appropriate in the beverage production industry for optimal processing. For cv. Ivory, the optimal malting program was achieved after 8 days of germination with moisture content of 46%, and at 17°C. Similarly, cv. Typhon required a germination period of 8 days, a moisture content of 47% and temperature of 16°C. The models showed that the value of R2 was high and p- value was significant. Therefore it can be said that the model is highly significant. This project demonstrates that oat is an alternative cereal with potential to be used as raw material in malting and brewing purposes
Downloads
References
Adams J., 2008. Celiac disease and oats: are they gluten free? http://www.celiac.com/articles/21612/1/The-Celiac-Disease-Oat-Conundrum/Page1.html [accessed01.03].
Altunkaya A., Çelik S., Yalçin E., Köksel H., 2001. Effects of genotype and environment on malt β-glucanase activity. J Inst Brew 107(1), 27-30. http://dx.doi.org/10.1002/j.2050-0416.2001.tb00076.x
Anger H.M., 2006. Brautechnische analysenmethodenrohstoffe. Selbstverlag der mitteleuropäische brautechnische analysenkommission. Freising, Germany. [In German].
Back W., 2005. Ausgewählte kapitel der brauereitechnologie. Fachverl, Carl, Nürnberg [In German].
Briggs D.E., Boulton C.A., Brookes P.A., Stevens R., 2004. Brewing. Science and practice. CRC Press, Ciudad Boca Ratón, NY, USA.
Dendy D.A., Dobraszczyk B.J., 2004. Cereales y productos derivados. Química y tecnología. ACRIBIA SA, Huesca, Spain. [In Spanish].
Eerde P., 1998. Analytica EBC. Hans Carl, Nürnberg, Germany.
Grimm A., Krüger E., 1994. Determination of high molecular beta-glucan. EBC Symposium, Malting Technology. Monograph XXIII, Weihert-Druck GmbH, Andernach, Germany. pp. 94-109.
Hanke S., Zarnkow M., Kreisz S., Back W., 2005. The use of oats in brewing. Monatsschrift für Brauwissenschaft 58(4), 11-17.
Hübner F., Schehl B.D., Thiele F., Arendt E.K., 2009. Investigation of the malting behavior of oats for brewing purposes. J Am Soc Brew Chem 67(4), 235-241.
Jin Y., Speers A., Paulson A.T., Stewart R.J., 2004. Effects of β-glucans and environmental factors on the viscosities of wort and beer. J Inst Brew 110(2), 104-116. http://dx.doi.org/10.1002/j.2050-0416.2004.tb00189.x
Kaukovirta-Norja A., Wilhelmson A., Poutanen K., 2004. Germination: a means to improve the functionality of oat. Agr Food Sci 13, 100-112. http://dx.doi.org/10.2137/1239099041838049
Klein M.K., 2009. Die terminologie der malzbereitung zur bierherstellung: ein terminologievergleich deutschenglisch. GRIN Verlag, München, Germany. [In German].
Klose C., Schehl B., Arendt E., 2009. Fundamental study on protein changes taking place during malting of oats. J Cereal Sci 49(1), 83-91. http://dx.doi.org/10.1016/j.jcs.2008.07.014
Kühbeck F., Dickel T., Krottenthaler M., Back W. Mitzscherling M., Delgado A., Becker T., 2005. Effects of mashing parameters on mash β-glucan, FAN and soluble extract levels. J Inst Brew 111(3), 316-327. http://dx.doi.org/10.1002/j.2050-0416.2005.tb00690.x
Kunze W., 2007. Technologie Brauer & Mälzer. VLB Berlin, Germany. [In German].
Lewis M.J., 1995. 10. Stout. Brewers Publications, Colorado, USA.
Mannerstedt-Fogelfors B., 2001. Antioxidants and lipids in oat cultivars as affected by environmental factors. Swedish Univ of Agric Sci (Sveriges lantbruksuniv), Uppsala, Sweden.
Myers R., Montgomery D., 2002. Response surface methodology, 2nd ed. John Wiley & Sons Inc, NY, USA.
NARZIß L., 1992. Die Bierbrauerei- die Technologie der Würzebereitung, 7th ed. Ferdinand Enke Verlag, Stuttgart, Germany. [In German].
NARZIß L., 1999. Die Technologie der Malzbereitung, die Bierbrauerei. Ferdinand Enke Verlag, Stuttgart, Germany. [In German].
Nursten H., 2005. The Maillard reaction: chemistry, Biochemistry, and implications. Royal Society of Chemistry, Cambridge, UK.
Peterson D.M., 1992. Composition and nutritional characteristics of oat grain and products. In: Oat science and technology (Marshall H.G., Sorrells M.E., eds). Am Soc Agron Inc, Madison, WI, USA, Agronomy 33, 265-292.
Peterson D.M., 1998. Malting oats: effects on chemical composition of Hull-less and hulled genotypes. Am Assoc Cereal Chem 75(2), 230-234. http://dx.doi.org/10.1094/CCHEM.1998.75.2.230
Phiarais B., Schehl B., Oliveira J., Arendt E., 2006. Use of response surface methodology to investigate the effectiveness of commercial enzymes on buckwheat malt for brewing purposes. J Inst Brew 112(4), 324-332. http://dx.doi.org/10.1002/j.2050-0416.2006.tb00738.x
Pomeranz Y., 1987. Modern cereal science and technology. VCH Publishers Inc, Washington, USA.
Reiner L., Becker F.A., Frimmel G., Martin K.H., Wetzel M., 1983. Hafer Aktuell. DLG-Verlag, Frankfurt am Main, Germany. [In German].
Sadosky P., Schwarz P., Horsley R., 2002. Effect of arabinoxylans, B-glucans, and dextrins on the viscosity and membrane filterability of a beer model solution. J Am Soc Brew Chem 60(4), 153-162.
Siefker J., Pollock G., 1956. Melanoidins in the brewing processes. I. Formation of aldehydes during wort boiling. Proceedings of the American Society of Brewing Chemists 16, 5-12.
Taylor D., Humphrey P., Boxall J., Smith P., 1998. Brewing of English-style ales with malted cereals, other than barley. Technical Quarterly- Master Brewers Association of the Americas 35(1), 20-23.
Thorn J.A., 1992. Methods of analysis of the American Society of Brewing Chemists. American Society of Brewing Chemistry, St Paul, Minnesota, USA.
Welch R.W., 1985. Oat quality- Present status and future prospects. Proceedings of the Second international Oats Conference, Martinus Nijhoff Publishers, Aberystwyth, UK. pp. 200-209.
Welch R.W., 1995. The chemical composition of oats. In: The oat crop: production and utilization (Welch R.W., ed). Chapman & Hall, London, UK. pp. 279-320. http://dx.doi.org/10.1007/978-94-011-0015-1_10
Wilhelmson A., Oksman-Caldentey K.M., Laitila A.S., Kaukovirta-Norja A., Poutanen K., 2001. Development of a germination process for producin high β-glucan whole grain food ingredients from oat. American Association of Cereal Chemists 78(6), 715-720. http://dx.doi.org/10.1094/CCHEM.2001.78.6.715
Wood P.J., 2001. Cereal -glucans: structure, properties and health claims. In: Advanced dietary fibre technology (McCleary B.V., Prosky L., eds). MPG Books Ltd, Bodmin, Great Britain. pp. 315-327.
Zarnkow M., Kessler M., Burberg F., Kreisz S., Back W., 2005. Gluten free beer from malted cereals and pseudocereals. Proc 30th European Brewery Convention Congress in Prague, Hans Carl Verlag. pp. 104/1-104/8.
Zarnkow M., Geyer T., Lindemann B., Burberg F., Back W., Arendt E.K., Kreisz S., 2007a. The use of response surface methodology to optimise malting conditions of quinoa (Chenopodium quinoa L.) as a raw material for gluten-free foods. Brewing Science 9/10, 118-126.
Zarnkow M., Kessler M., Burberg F., Back W., Arendt E., Kreisz S., 2007b. The use of response surface methodology to optimise malting conditions of proso millet (Panicum miliaceum L.) as a raw material for gluten-free foods. Journal of the Institute of Brewing 113(3), 280-292. http://dx.doi.org/10.1002/j.2050-0416.2007.tb00288.x
Zarnkow M., Almaguer C., Burberg F., Back W., Arendt E.K., Kreisz S., 2008. The use of response surface methodology to optimise malting conditions of teff (Eragrostis tef L.) as a raw material for gluten-free foods. Brewing Science 5/6, 94-104.
Zarnkow M., Schultze B., Burgberg F., Back W., Arendt E., Kreisz S., 2009. Triticale malt (X Triticosecale Wittmack) a raw material for brewing –Using response surface methodology to optimise malting conditions. BrewingScience – Monatsschrift für Brauwissenschaft, 62 (May/June, 2009). pp. 54-66.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
