Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes

Food is the source from where a person obtains the body’s daily requirements. People’s current daily habits force them to consume fast food, which is known for its poor nutritional and safety features. So, it is urgent to provide a suitable substitution product to solve this issue. The present investigation aimed to produce a bar with a dual function: nutritional and long shelf life. Two materials were chosen to support the bar manufacturing regarding their bioactive contents, barley malt grass (BMG) and pomegranate byproducts (PBD). Chemical composition, antioxidant, and antimicrobial potency were measured. Β-carotene, vitamin C, and tocopherol were determined using HPLC apparatus. Extracts’ bio-safety against cell lines was determined, besides their enhancement against cell-death factors. Simulation experiments were designed to evaluate extracts’ impact to extend bar shelf life. Data represented the richness of essential minerals and fibers. Results of the FTIR reflected the existence of various active groups in the contents. Phenolic fractions of PBD are distinctive for their content of ellagic (39.21 ± 5.42 mg/kg), ferulic acid fractions (31.28 ± 4.07 mg/kg) which is a known with antifungal activity. Extracts and their mix (1:1) represented inhibition zone diameters that reach 15.1 ± 1.66 mm for bacteria and 23.81 ± 1.41 mm for fungi. Extracts were shown to have better safety against the cell line strain of hepatic HL-7702, with an elevation of a harmful dose of aflatoxin (IC50 304.5 µg/mL for PBD, IC50 381 µg/mL for BMG). Sensory evaluation of fortified bars reflected a preferable application of mix (1:1) due to color attributes and panelist evaluations, the same result recorded for simulation studies. The experiment recommended applying a mix (1:1) of BMG: PBD in addition to their extracts (200 mg/kg dough) for functional bar manufacturing with antifungal properties.

The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity

The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production. Samples were analysed in each phase of the mashing process. Carbohydrate contents and viscosities were analytically determined from the samples. The resulting values of the dynamic viscosity were significantly higher than the values obtained by other authors, ranging from 3.4 up to 35.5 mPa·s−1. This study also confirmed the hypothesis that states that the breakdown of carbohydrates leads to a decrease in viscosity. Values measured in the black barley malt sample were higher when compared with light barley malt. Unconventional malts had a higher viscosity and were thus more difficult to filter. If these types of malts are used it is recommended to add barley malts or malts with a higher enzyme activity to them.

Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO2 production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour).

Rheological Properties of Industrial Hot Trub

The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The use of barley malt substitutes in recipes for beer is associated with an increase in the amount of generated hot trub. In presented study, an analysis of the rheological properties of industrial hot trub was carried out. Samples varied with regard to the quantities of unmalted barley (0%, 35%, and 45%) and worts’ extract (12.5, 14.1, 16.1, and 18.2 °Plato) in the recipe. The rheology of each type of sludge was determined using a hysteresis loop at four different temperatures. The results showed the shear-thinning and thixotropic properties of the hot trub. It was found that, regardless of the raw material and extract used, all samples exhibited the same rheological properties, but with different values. It was also proved that both raw material composition and temperature affected the hot trub’s rheology. The highest values of viscosity were identified for malted barley, whereas the lowest apparent viscosity values were recorded for the hot trub with a 30% addition of unmalted barley. The Herschel–Bulkley model had the best fit to the experimental data.

Effect of nickel oxide nanoparticles on protease activity in brewing industry

Intensive use of nanoparticles on an industrial scale leads to an increase in their content in the environment. This increases the risks of nano-sized objects entering the technological chains of the processing industries of the agro-industrial complex, in particular, brewing. The paper presents the results of the studies of the effect of nickel oxide nanoparticles used in various industries on the activity of the proteolytic type of enzyme preparation Neutrase 1.5MG, as well as on the results of laboratory mashing of light barley malt. The effect of different concentrations of NiO nanoparticles on the accumulation of low molecular weight nitrogenous substances during gelatin hydrolysis in model media was determined. It was found that if the content of nanoparticles exceeds 0.25 mg/cm3, the proteolytic capacity of the enzyme preparation is reduced up to 70% compared to the control at the concentration of nickel oxide nanopreparation of 2.0 mg/cm3. The experiments showed that an increase in the duration of contact between nanoparticles and proteases of the enzyme preparation in the reaction medium did not lead to an increase in the inhibitory effect of the nano-sized NiO. The laboratory mashing revealed more pronounced negative effect of nickel oxide nanoparticles on the accumulation of low-molecular nitrogen compounds. It is determined that in the presence of NiO nanopreparation, the hydrolysis efficiency of the starchy components of light barley malt is reduced. As a result, according to a number of indicators (concentration of amine nitrogen, reducing substances), the first wort obtained by mashing in the presence of nickel oxide nanoparticles at both lower (0.25 mg/cm3) and higher (2.0 mg/cm3) concentrations is inferior to samples obtained in the absence of nano-sized particles. Based on the above data, it is concluded that the presence of NiO nanoparticles in brewing environments is undesirable.

Technology of kvass using malts special processing

Производство натурального кваса брожения предусматривает использование в технологии традиционно ржаного солода ферментированного или неферментированного (реже муки) и ячменного солода. С целью обогащения продукта незаменимыми для организма человека компонентами в рецептуру напитка вводят различное растительное сырье, отличающееся повышенным содержанием витаминов, минеральных или других биологически активных веществ. Нами предложена технология кваса с использованием высокобелковистого зернового сырья - соевого и овсяного солода, отличающихся повышенным содержанием аминокислот в сравнении с другими злаковыми, используемыми в пивобезалкогольной отрасли. Разработаны 2 рецептуры кваса с обязательным содержанием в обоих случаях ячменного и ржаного ферментированного солода и с добавлением в первом варианте соевого солода в количестве 20 % от общей массы зернопродуктов, во втором - овсяного солода в количестве 15 %. Технология кваса предусматривает стадии приготовления квасного сусла настойным способом, сбраживание квасного сусла сухими хлебопекарными дрожжами при температуре 28…30 °С в течение 20 ч, охлаждение и осветление напитков, розлив. Все зерновое сырье в процессе получения на его основе солода на стадии замачивания обрабатывалось комплексом органических кислот, активизирующим физиологические и биохимические процессы зерна при проращивании. Определены основные качественные и значимые технологические показатели исходного сырья, в том числе ферментативная активность, демонстрирующая высокий уровень, для соевого солода дополнительно определен уровень уреазы, находящийся в допустимых нормах и позволяющий ему быть использованным в пищевых технологиях. Готовые напитки имеют высокие показатели по органолептической оценке - внесение альтернативного сырья их не ухудшило, по показателям качества соответствуют требованиям, предусмотренным стандартом, отличаются повышенным содержанием заменимых и незаменимых аминокислот в сравнении с традиционным квасом. The production of natural fermentation kvass involves the use of traditionally fermented or unfermented rye malt (less often flour) and barley malt in the technology. In order to enrich the product with essential components for the human organism, various plant raw materials are introduced into the recipe of the drink, which are characterized by an increased content of vitamins, minerals or other biologically active substances. We have proposed the technology of kvass using high-protein grain raw materials-soy malt and oat malt, which are characterized by an increased content of amino acids in comparison with other cereals used in the beer and non-alcoholic industry. Two kvass recipes have been developed with an obligatory content of barley and rye fermented malt in both cases and with the addition of soy malt in the first version in the amount of 20 % of the total weight of grain products, in the second - oat malt in the amount of 15 %. The technology of kvass provides for the stages of preparation of kvass wort by the tincture method, fermentation of kvass wort with dry baking yeast at a temperature of 28…130 °C for 20 hours, cooling and clarification of drinks, bottling. All grain raw materials in the process of obtaining malt on its basis at the soaking stage were treated with a complex of organic acids that activates the physiological and biochemical processes of grain during germination. The main qualitative and substantial technological indicators of the raw material were determined, including the enzymatic activity, which demonstrates a high level, and the level of urease, which is within permissible standards and allows it to be used in food technologies, was additionally determined for soy malt. According to the organoleptic assessment, produced drinks have high indicators, the introduction of alternative raw materials did not worsen them, in terms of quality they match the requirements provided for by the standard, they are characterized by an increased content of interchangeable and essential amino acids in comparison with traditional kvass.

Development of an Araucaria araucana Beer-like Beverage: Process and Product

The seed from the Araucaria araucana (in Spanish, piñon) tree, native to Chile and Argentina, is sold mainly as raw seed. Engineering a process to add value to piñon has the potential to positively impact local indigenous communities with very little ecological impact because it is routinely harvested in the wild. This study evaluated the feasibility of using 100% piñon, or as a blend with barley malt, to produce a beer-like beverage, while also evaluating consumer acceptance of the beverage’s piñon characteristics. Prototypes generated based on 93% piñon and 7% oat (enzymatic treatment of α-amylase, glucoamylase, protease and β-glucanase), as well as 50% piñon and 50% barley (no external enzymatic treatment), were evaluated. Overall acceptability by a consumer acceptance panel (21 consumers) rated the 100% piñon and the piñon–barley malt blend 5/9 and 7/9, respectively. The piñon–barley malt blend prototype stood out for its low level of carbohydrates, high potassium content and banana and clove aromas.

Gelatinization or Pasting? The Impact of Different Temperature Levels on the Saccharification Efficiency of Barley Malt Starch

Efficient enzymatic hydrolysis of cereal starches requires a proper hydrothermal pre-treatment. For malted barley, however, the exact initial temperature is presently unknown. Therefore, samples were micro-mashed according to accurately determined gelatinization and pasting temperatures. The impact on starch morphology, mash viscometry and sugar yields was recorded in the presence and absence of an amylase inhibitor to differentiate between morphological and enzymatic effects. Mashing at gelatinization onset temperatures (54.5–57.1 °C) led to negligible morphological and viscometric changes, whereas mashing at pasting onset temperatures (57.5–59.8 °C) induced significant starch granule swelling and degradation resulting in increased sugar yields (61.7% of upper reference limit). Complete hydrolysis of A-type and partial hydrolysis of B-type granules was achieved within only 10 min of mashing at higher temperatures (61.4–64.5 °C), resulting in a sugar yield of 97.5% as compared to the reference laboratory method mashing procedure (65 °C for 60 min). The results indicate that the beginning of starch pasting was correctly identified and point out the potential of an adapted process temperature control.