Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T010
DOI: https://doi.org/10.24326/ICDSUPL3.T010
Published online: 24 April 2024
ICDSUPL, 3, T010 (2024)
Use of barley malt for enzymatic hydrolysis of starches from various grains
Kostiantyn Vasiukov1*, Leszek Rydzak1
1 Department of Biological Basis of Food and Feed Technology, University of Life Sciences in Lublin, Głęboka 28, 20-618 Lublin, Poland
* Corresponding author: kostiantyn.vasiukov@up.lublin.pl
Abstract
The aim of the study was to report the effect of using different volumes of unmalted raw materials on the most basic parameters of malt extracts. The research material included mixtures of Pilsen pale malt and unmalted ingredients: rice, wheat, oats, corn, and heat-treated oat and corn flakes. Both malt and unmalted raw materials were crushed. Then, mixtures of malt and these unmalted raw materials were obtained. Their addition was from 5 to 50% and increased by 5% in each further mixture. The control sample was crushed barley malt. The mixtures prepared in this way were mashing by congress and infusion methods in 3 replications. A water bath with an ultratermostat, equipped with an air stirrer, was used for mashing. The mashing was carried out in glass beakers. Iodine samples were performed on Petri dishes. Starch saccharification time was measured and malt extract was analyzed for extract content and acidity. The results confirmed that as the content of the mash additive increased, the saccharification time of starch from unmalted raw materials increased. Only oat and wheat starch underwent complete saccharification in the tested content range. The smallest percentages of the content of the tested additives, when the starch saccharified, occurred in the case of treated raw materials, namely oat and corn flakes. The highest changes in malt extract pH were recorded for wheat additives. Extract content decreased as the percentage of additives used increased, although these were not statistically significant differences.
Keywords: barley, corn, oat, rye, wheat, malt extracts
How to cite
K. Vasiukov, L. Rydzak, 2024. Use of barley malt for enzymatic hydrolysis of starches from various grains. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.T010