professional thesis
Determination of β-glucans content in domestic varieties of malting barley

Goran Gagula (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleOdređivanje udjela β-glukana u domaćim sortama pivarskoga ječma
AuthorGoran Gagula
Mentor(s)Vinko Krstanović (thesis advisor)
Žaneta Ugarčić (thesis advisor)
Abstract
U radu je ispitivan udjel β-glukana u domaćim sortama ječma s posebnim osvrtom na preporučene vrijednosti sladarske i pivarske industrije. Uzorci sorti su prikupljeni kao striktno pivarske (B), striktno stočne (F) i kao tzv. kombinirane sorte (BF) koje se mogu koristiti i za slađenje i za druge namjene, sa tri lokacije (Slavonski brod, Tovarnik i Osijek). Ukupno je ispitano 12 sorti. Dobiveni rezultati pokazuju da je većina ispitivanih sorti (s obzirom na udjel β-glukana) bila u okviru preporučenih vrijednosti ili malo iznad. Rezultati također ukazuju da se sorte vrlo jasno razvrstavaju u određene grupe (B, F, BF), te da faktor sorta utječe, dok faktor lokacija ne utječe statistički značajno (p < 0,05) na udjel β-glukana. Nadalje, rezultati pokazuju da u ukupnom ispitivanom sortimentu postoje domaće sorte koje imaju odlične ili vrlo dobre vrijednosti za β -glukan (Gazda, Barun) u komparaciji sa standardima (njemačke sorte Vanessa i Tiffany). Dobiveni rezultati mogu biti podloga za daljnja istraživanja selekcionarima ječma pri nastavku sortnih pokusa s ciljem oplemenjivanja sorti, ali i tehnolozima u sladarstvu za odabir pogodnih sorti za proizvodnju pivarskog slada.
Keywordsbarley varieties β-glucan malt
Parallel title (English)Determination of β-glucans content in domestic varieties of malting barley
Committee MembersDaliborka Koceva Komlenić
Vinko Krstanović
Žaneta Ugarčić
Marko Jukić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Cereal Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelpostgraduate specialist
Study programmeFood Safety and Quality
Academic title abbreviationuniv. spec. techn. aliment.
Genreprofessional thesis
Language Croatian
Defense date2013-04-05
Parallel abstract (English)
This paper considers the share of β-glucans in domestic barley varieties with special review on malt and brewing industry recommended values. Samples were gathered as a strictly brewing (B), feed (F) and, so called combined (BF) varieties which can be used for malting, but also for some other purpose. Total of 12 varieties were examined. Also, three locations were considered (Slavonski Brod, Tovarnik and Osijek) in this investigation. The obtained results indicate that most of examined varieties (considering the β-glucan share) were within recommended values or slightly above them. Results also indicate that varieties are easily classified into aforementioned groups (B, F, BF), and that variety affects the share of β-glucans and location does not affect the share of β-glucans in a way that is statistically significant (p < 0.05). Furthermore, results show that in total examined spectrum of varieties there are domestic varieties which have excellent or very good values for β-glucan (Gazda, Barun) in comparison with standard varieties (German varieties Vanessa and Tiffany). Barley breeders can use these results as a basic for future breeding experiments, but also engineers can use this data for selection of suitable varieties for malt production.
Parallel keywords (Croatian)sorte ječam β -glukan slad
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:256056
CommitterSanda Hasenay