prikaz prve stranice dokumenta Production and quality analysis of malt produced from hulless barley
  Download
PDF 808.6 KB
Scientific paper - Original scientific paper
Production and quality analysis of malt produced from hulless barley
In: Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. / Jozinović, Antun; Budžaki, Sandra; Strelec, Ivica (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. pp. 51-58. urn:nbn:hr:109:400809
Tišma, Marina; Šimić, Gordana; Lalić, Alojzije; Planinić, Mirela; Šelo, Gordana; Bucić-Kojić, Ana

Cite this document

Tišma, M., Šimić, G., Lalić, A., Planinić, M., Šelo, G. & Bucić Kojić, A. (2018). Production and quality analysis of malt produced from hulless barley. In A. Jozinović, (Ed.), S. Budžaki, (Ed.), I. Strelec, (Ed.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists (pp. 51-58). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:400809

Tišma, Marina, et al. "Production and quality analysis of malt produced from hulless barley." Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, edited by Antun Jozinović, edited by Sandra Budžaki, edited by Ivica Strelec, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018, pp. 51-58. https://urn.nsk.hr/urn:nbn:hr:109:400809

Tišma, Marina, Gordana Šimić, Alojzije Lalić, Mirela Planinić, Gordana Šelo and Ana Bucić Kojić. "Production and quality analysis of malt produced from hulless barley." In Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, 51-58. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. Accessed 2024 November 29. https://urn.nsk.hr/urn:nbn:hr:109:400809

Tišma, M., et al. (2018) 'Production and quality analysis of malt produced from hulless barley', in Jozinović, A. (ed.), Budžaki, S. (ed.), Strelec, I. (ed.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 51-58. Available at: https://urn.nsk.hr/urn:nbn:hr:109:400809 (Accessed 29 November 2024)

Tišma M, Šimić G, Lalić A, Planinić M, Šelo G, Bucić Kojić A. Production and quality analysis of malt produced from hulless barley. In: A. Jozinović, ed., S. Budžaki, ed., I. Strelec, ed. Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2018. Pp. 51-58. [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:400809

M. Tišma, G. Šimić, A. Lalić, M. Planinić, G. Šelo and A. Bucić Kojić, "Production and quality analysis of malt produced from hulless barley", Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, A. Jozinović, S. Budžaki and I. Strelec, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:400809 [Accessed: 29 November 2024]

Please login to the repository to save this object to your list.
Metadata
Title (english)Production and quality analysis of malt produced from hulless barley
AuthorMarina Tišma
AuthorGordana Šimić
AuthorAlojzije Lalić
AuthorMirela Planinić
AuthorGordana Šelo
AuthorAna Bucić-Kojić
EditorAntun Jozinović
EditorSandra Budžaki
EditorIvica Strelec
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
In this work, micromalting of two hulless barley samples (lines GZ-186 and GZ-189) was performed. Barley and malt quality control parameters, as well as the concentration of total phenolic compounds, total flavonoids and proteins in barley and malt extracts were analysed. The both lines of hulless barley comprise high protein content (12.3 - 12.9%). Values of extract content from produced malt samples were from 83.92% to 84.46%, fine/coarse extract difference from 7.64% to 8.05%, Kolbach index from 34.1% to 35.2%, viscosity from 1.95 mPas to 2.04 mPas, friability from 33.1% to 41.56%. It was shown that tested hulless barley samples present rich source of phenolic compounds (364.19 \(mg_{CE}/cm^{3}\) and 316.99 \(mg_{CE}/cm^{3}\) GZ-186 and GZ-189, respectively), and poor source of total flavonoids (GZ-186: 1.69 \(mg_{CE}/cm^{3}\) and GZ- 189: 1.25 \(mg_{CE}/cm^{3}\)). Consequently, malt samples are characterized with higher phenolic concentration (GZ-186: 408.95 \(mg_{CE}/cm^{3}\) and GZ-189: 375.540 \(mg_{CE}/cm^{3}\)) and lower flavonoids concentration (GZ-186: 1.22 mgGAE/cm3 and GZ- 189: 1.24 \(mg_{CE}/cm^{3}\)).
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 51-58
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:400809
Publication2018
ConferenceTitle: 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2017-10-25
End date: 2017-10-27
Assembly type: Lecture
Document URLhttp://www.ptfos.unios.hr/brasno-kruh/wp-content/uploads/2018/08/Proceedings_FB2017.pdf
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2019-03-22 13:08:17