Influence of barley variety and malting process on lipid content of malt

Bravi, Elisabetta; Marconi, Ombretta; Perretti, Giuseppe; Fantozzi, Paolo

doi:10.1016/j.foodchem.2012.06.041

Cited by 40 publications

(56 citation statements)

References 15 publications

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“…This behavior is related to energetic consumption of the grain during germination, as it was reported in castor seed, which shows the same trend present in changes in lipids in corn (Muto & Beevers, ). Lipid content of malt as a function of barley varieties and malting was studied by Bravi, Marconi, Perretti, and Fantozzi (), they found that the percentage of oleic acid decreased during malting, and linoleic acid shows an opposite trend.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties

et al. 2020

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Background and objective Although corn is the most consumed and studied cereal in Mexico as food, its potential in fermented beverage production is less considered. The objective was to study the morphological and physiochemical changes during malting for Palomero and Puma corns, and to compare them with malted barley to determine the potentials of this cereal in the beer industry. Findings The SEM images of the malted starches showed a selective enzymatic attack and germination rate and reducing sugars behaved as S‐shape (logistic curve). The X‐ray diffraction patterns showed that the process did not modify the crystalline structure of these starches. The pasting profile showed changes in the peak viscosity and final viscosity, associated with amylose degradation, debranching of amylopectin, and the increase in reducing sugars. The IR analysis showed that during the malting time, the lipids had a drastic change. Conclusions Significant changes were found in the nutrimental composition after malting such as loss in fat and carbohydrates, while no significant differences were found in protein and ashes. The SEM images of the malting showed a selective enzymatic attack, and X‐ray diffraction patterns showed that process does not modify the crystalline structure of this starch. Changes in the pasting profile indicate that the malting decreases the peak and final viscosity. Significance and novelty The X‐ray results clearly showed that the enzymatic attack takes place on the amorphous component of the starch, while in the case of corn the crystalline A‐type orthorhombic structure does not suffer any change. These results indicate that corn malt can be suitable for brewing purposes.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties

et al. 2020

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“…Hexanal and pentanal are both formed from the oxidation of linoleic acid and nonanal is formed from the oxidation of oleic acid (22). Linoleic acid is the most abundant fatty acid in malt (~60% of the total lipid content) followed by oleic acid (~11%), depending on the barley variety (23). The current study shows that pentanal, nonanal and hexanal in the wort are linked to the roasting of the malt and that they increase in concentration during the storage of the malt (Fig.…”

Section: Discussionmentioning

confidence: 99%

Quality of pilsner malt and roasted malt during storage

et al. 2014

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Malt is usually expected to be stable during 12 months of storage. However, in practice many brewers notice changes in malt aroma during storage. The oxidative stabilities of pilsner malt and roasted malt were evaluated during a 12 month storage at different temperatures (10 and 20°C) and water activities (0.231 and 0.432). The radical content in malt kernels was measured by electron spin resonance spectroscopy and the volatile profile of the resulting sweet worts was measured by head-space analysis followed by GC-MS analysis. The storage of malt resulted in oxidative reactions and a large change of the volatile profile of the resulting worts. Roasted malt was much more unstable than pilsner malt, as illustrated by a higher initial radical intensity, larger radical decay during storage and a larger change in the volatile profile of the wort with increased amounts of lipid oxidation products. For both roasted malt and pilsner malt, good correlations were found between radical decay and changes in the volatile profile of the wort, where high temperature and high water activity resulted in the largest changes. During the 12 months of storage, the sugar extract of the wort made from the malts remained constant and was not affected by the chemical changes. This study suggests that chemical changes occurring in malts during less than 12 months of storage may potentially affect the aroma of beer, and that water activity and storage temperature should both be kept low in order to maintain a high malt quality.

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“…Moreover, the presence of metabolically active yeast cells was found to have a great influence on the FA composition of lipids. In the next study, Bravi et al . found that not only the brewing process, but also the composition of the raw materials affects the composition of lipids in final beer.…”

Section: Introductionmentioning

confidence: 80%