Malting and Brewing Quality of Colored Barley
2012
Kim, M.J., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Park, J.C., National Institute of Crop Science, RDA, Iksan, Republic of Korea | Hyun, J.N., National Institute of Crop Science, RDA, Iksan, Republic of Korea | Kim, J.T., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Kim, S.L., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Lee, C.K., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Jwon, Y.U., National Institute of Crop Science, RDA, Suwon, Republic of Korea
This study was carried out to investigate the suitability of colored barley in malting and brewing properties and the possibility of utilizing pigments in colored barley as functional components in malting and brewing products. Purple and blue barley grains contained anthocyanins. However, about 80% and 20% of anthocyanins in the purple and blue barley grains, respectively, were lost during the steeping process. In malts, only 0.4~4.2% and 58.3% of anthocyanin in purple and blue barley grains, respectively, were remained. Wort color value was not affected by lemma color of black barley. In wort made from black barley, the color value was higher as its soluble nitrogen content higher. Anthocyanins were not found in wort and beer brewed from malts of purple and blue barley. The color value (EBC unit) was higher in wort and beer made from malts of purple and blue barley than those made from malt of the control variety, Hopum.
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