Flavour generation during commercial barley and malt roasting operations: A time course study

Yahya, Hafiza; Linforth, Robert; Cook, David J.

doi:10.1016/j.foodchem.2013.08.046

Cited by 73 publications

(93 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The color of the kernel and flour is important because it will affect the color and acceptability of the food products produced from them. The decrease in brightness seen in all the heat treatments is consistent with literature that noted that dry heat treatments and micronization reduced the L* value of barley (Kim et al 1998;Emami et al 2011;Sharma et al 2011;Yahya et al 2014). A significant interactional effect was also noted for b* of barley flour but with a lower P value of 0.022.…”

Section: Resultssupporting

confidence: 89%

“…The brightness (L*) of the kernel color was statistically different (P < 0.05) from untreated for the micronized without tempering, roasting with tempering, and conditioning treatments. Yahya et al (2014) noted that, at temperatures greater than 150°C, kernel brightness dropped significantly. This differs from what was found by Emami et al (2011).…”

Section: Resultsmentioning

confidence: 99%

“…Research has found that dry heat treatments (roasting) cause a decline in brightness (the L* value) in barley and oats (Kim et al 1998;Gujral et al 2011;Sharma et al 2011;Yahya et al 2014). Research has found that dry heat treatments (roasting) cause a decline in brightness (the L* value) in barley and oats (Kim et al 1998;Gujral et al 2011;Sharma et al 2011;Yahya et al 2014).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole‐Grain Barley

2017

View full text Add to dashboard Cite

Cereal Chem. 94(2):325-332Barley b-glucan has cholesterol-lowering properties and can be positively affected by heat treatments. The aim of this study was to examine the effects of heat treatments of whole-grain barley on starch pasting, particle size, and color. Three heat treatments (micronization, roasting, and conditioning) were performed on three cultivars of barley (CDC Rattan, CDC McGwire, and CDC Fibar). All three heat treatments increased peak, breakdown, setback, and final viscosity of CDC Rattan and CDC Fibar. However, they had little effect on the starch-pasting profile of CDC McGwire. Roasting and conditioning reduced the mean particle size compared with untreated particles, whereas micronization had minimal effect. Heat treatments reduced L* and increased a* and b* compared with no treatment. Overall, this research shows that heat treatments can change other properties of barley that may affect its function in food applications. † Corresponding

show abstract

Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole‐Grain Barley

2017

View full text Add to dashboard Cite

show abstract

“…Thus, the mentioned increases in MRPs are due to an increase of reactants during germination, whose reactivity increased with an increase in temperature from 100 to 145°C. Then, the observed decrease in MRPs levels in those samples roasted at 190°C could be due to thermal degradation of the reactants at the conditions of both high-temperature and low-moisture content in samples (Yahya et al 2014). For instance, thermal decarboxylation of L-proline to form pyrrolidine arises after a thermal treatment of 10 min at 180°C, or decomposition of glucose takes place only at temperatures above 150°C (Nursten 2005).…”

Section: Effect Of Malting Conditions On Mrps Formationmentioning

confidence: 99%

Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

2016

View full text Add to dashboard Cite

In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23°C, degree of steeping of 36% and germination time of 3 days. Under these conditions, green quinoa malt was obtained and subsequently roasted at different temperatures (100-190°C). Results showed maximum increases in phenolic compounds, Maillard reaction products and antioxidant activity (DPPH radical scavenging and reducing power) in samples roasted at 145°C for 30 min, whereas a more intensive thermal treatment (190°C) diminished the levels of all evaluated variables. Thus, malting with a moderate thermal treatment could be considered as an effective process to enrich antioxidants in quinoa grains for their further use as functional ingredient in the production of gluten-free foods and beverages.

show abstract

“…Interestingly, Feterita malt beverage prepared from the malt extract kilned at 150°C for 20 minutes received higher scores for all tested quality attributes compared to those prepared from an extract of sorghum malt kilned at 200°C for 20 minutes. Previous observation had indicated that roasting or kilning of barley and malt products generates color and flavor, controlled principally by the time course of product temperature (Yahya, Linforth, & Cook, 2014). Thus, in the current study, kilning Feterita malt at 150°C for 20 minutes was most suitable for the production of acceptable non-alcoholic beverage analogue, and consequently this combination of kilning time and temperature was used for the development of Hulu-mur analogue carbonated beverage.…”

Section: Discussionmentioning

confidence: 73%

Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt

Baidab¹,

Hamad²,

Ahmed

et al. 2016

IJFS

View full text Add to dashboard Cite

In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3-5 days) of the Feterita grains showed significant (P ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (P ≤ 0.05) with increased the malting time (days), while there was a significant (P ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (P ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).

show abstract

Flavour generation during commercial barley and malt roasting operations: A time course study

Cited by 73 publications

References 20 publications

Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole‐Grain Barley

Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole‐Grain Barley

Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt

Contact Info

Product

Resources

About