Post-harvest rippening [i.e. ripening] as an important factor influencing chemical parameters in malting barley and malt
2011
Líšková, M., Faculty of Biotechnology and Food Sciences, Nitra (Slovak Republic) | Frančáková, H., Faculty of Biotechnology and Food Sciences, Nitra (Slovak Republic) | Mareček, J., Faculty of Biotechnology and Food Sciences, Nitra (Slovak Republic)
Aim of this study was to determine to what extent post-harvest ripening influenced selected chemical parameters of malting barley as are starch and crude protein and further more parameters of malt as are extract and apparent final attenuation. Samples were analyzed in the second, sixth and in the twenty-fifth week after harvest. Results revealed that already in the sixth week after harvest, amount of starch and crude protein decreased and amount of extract and apparent final attenuation increased, due to post-harvest ripening. The results indicate a considerable effect of post-harvest ripening on chemical parameters of barley (P is less than 0.0023) and malt (P is less than 0.001) as well. During the time of storage in the twenty-fifth week after harvest the amount of starch and crude protein had decreasing tendency and the amount of extract and apparent final attenuation had increasing tendency. Moreover the results confirmed that the choice of growing locality is important. Growing locality significantly influenced the amount of crude protein (P is less than 0.001) and starch content (P is less than 0.0108) as well. The lowest amount of crude protein was measured in barley from locality Jakubovany which is situated in colder growing area in comparison with localities Sládkovičovo and Veľké Ripňnany which are situated in arid growing areas. The highest amount of starch was measured in barley from localities Jakubovany and Veľké Ripňany. Study concludes that the best barley growing localities are humid and less suitable are arid localities where there is presumption of higher crude protein accumulation in barley grain.
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