Malting and Wort Production Potential of the Novel Grain Kernza (<i>Thinopyrum intermedium</i>)

Marcus, Andrew; Fox, Glen

doi:10.1080/03610470.2022.2026662

Cited by 4 publications

(4 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A colony loop was introduced into 50 mL of media (GYE broth) in a 250 mL flask prior to fermentation. Incubate for 24 h at 28 °C in a shaker (Innova42, New Brunswick Scientific, CT, USA) at 150 rpm 22 .…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Singh

Kansal

et al. 2023

Sci Rep

View full text Add to dashboard Cite

Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer production in order to meet the growing demand for high-nutritional-quality beer. The current study involves the creation of a fermented beverage from anthocyanin-rich black wheat with the help of yeast, Saccharomyces cerevisiae CMS12, isolated from fruit waste. Characterization (UV, HPLC, NMR, FTIR, and ICPMS) was then performed, as well as a comparative study with white (amber) wheat beer. Further, process parameters optimization included initial sugar concentration, inoculum size, and pH. Black wheat wort contained 568 mg GAE/L total phenolic content, 4.67 mg/L anthocyanin concentration, 6.8% (v/v) alcohol content, and a pH of 4.04. The sensory analysis revealed that black wheat beer was more acceptable than white wheat beer. The developed fermented beverage has enormous commercialization potential.

show abstract

Section: Methodsmentioning

confidence: 99%

“…Extraction of fermentable sugars from wheat. Malt was made by steeping, germination, and kilning wheat grains 22 . To summarize, 250 g of wheat was soaked in 1000 mL of water for 6 h at 16 °C to increase the moisture content from 12 to 40%.…”

mentioning

confidence: 99%

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Singh

Kansal

et al. 2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Further research is necessary to facilitate commercial production and usage in food applications, including its incorporation into formulations of high‐quality protein‐rich and gluten‐free alternatives (Amoura et al., 2020). Novel protein sources like hairless canary seeds (Abdel‐Aal et al., 2021), kernza seeds ( Thinopyrum intermedium ) (Marcus & Fox, 2022), and karanj seeds ( Pongamia pinnata ) that contain exceptionally high protein contents should also be explored for protein separation.…”

Section: Benefits and Challenges In Cereal And Pulse Proteinsmentioning

confidence: 99%

Dry fractionation process operations in the production of protein concentrates: A review

Pulivarthi,

Buenavista,

Bangar

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in production costs, energy requirements, and sustainability. Conventional plant‐protein extraction is water and chemical‐intensive, posing environmental concerns. Dry fractionation is an energy‐efficient and environmentally friendly process for protein separation, preserving protein's native functionality. Cereals and pulses are excellent sources of plant proteins as they are widely grown worldwide. This paper provides a comprehensive review of the dry fractionation process utilized for different seeds to obtain protein‐rich fractions with high purity and functionality. Pretreatments, such as dehulling and defatting, are known to enhance the protein separation efficiency. Factors, such as milling speed, mill classifier speed, feed rate, seed type, and hardness, were crucial for obtaining parent flour of desired particle size distribution during milling. The air classification or electrostatic separation settings are crucial in determining the quality of the separated protein. The cut point in air classification is targeted based on the starch granule size of the seed material. Optimization of these operations, applied to different pulses and seeds, led to higher yields of proteins with higher purity. Dual techniques, such as air classification and electrostatic separation, enhance protein purity. The yield of the protein concentrates can be increased by recycling the coarse fractions. Further research is necessary to improve the quality, purity, and yield of protein concentrates to enable more efficient use of plant proteins to meet global protein demands.

show abstract

“…Some of this research has shown the environmental bene ts posited by perennial crops such as reduced nitrate leaching (Culman et Supplementing positive environmental bene ts of perennial grain, agronomic research has led to a better understanding of plant development (Duchene et al 2021), management (Jungers et al 2017(Jungers et al , 2022, and harvesting (Tautges et al 2023). Finally, many food applications have been evaluated including our quality and processing methods (Marti et al 2015(Marti et al , 2016Zhang et al 2015;Rahardjo et al 2018;Banjade et al 2019) as well as studies looking at malting applications (Marcus and Fox 2023). Grain from IWG that has been improved for grain and food production is marketed under the trade name Kernza to clearly distinguish it from seeds of forage-type IWG.…”

Section: Introductionmentioning

confidence: 99%

Origin of current intermediate wheatgrass germplasm being developed for Kernza grain production

Wagoner,

Crain,

Larson

et al. 2023

Preprint

View full text Add to dashboard Cite

Intermediate wheatgrass (IWG, Thinopyrum intermedium [Host] Barkworth & D. R. Dewey) has been developed as a perennial grain crop to provide ecosystem services, environmental benefits, and human food. Grain and products derived from IWG varieties improved for food production have been marketed under the registered trademark, Kernza. In the 1980s, a joint breeding effort between the Rodale Institute (RI) and the Big Flats Plant Material Center used IWG plant introductions (PI) from the National Plant Germplasm System (NPGS) and recurrent phenotypic selection to improve populations of IWG with the goal of developing a perennial grain. Initial selections were provided to The Land Institute where they were subsequently improved for grain production, yet the identity of the founder material of improved, food-grade IWG has not been publicly documented. Recently recovered original documents have been used to reconstruct the early breeding program to identify the most likely 20 PIs that form the founders of modern food-grade IWG. Molecular data using genotyping-by-sequencing in current elite breeding material, remnant seed from the initial RI selections, and preserved sample material have provided supporting evidence for the historical records. The genetic origin for food-grade IWG is focused between the Black Sea and Caspian Sea in the Stavropol region of Russia, with smaller contributions likely from collections as distant as Kazakhstan in the east to Turkey in the west. This work connects the flow of germplasm and utility of NPGS PIs to present day IWG grain cultivars being developed in multiple breeding programs around the world.

show abstract

Malting and Wort Production Potential of the Novel Grain Kernza (Thinopyrum intermedium)

Cited by 4 publications

References 46 publications

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Dry fractionation process operations in the production of protein concentrates: A review

Origin of current intermediate wheatgrass germplasm being developed for Kernza grain production

Contact Info

Product

Resources

About