Production of a Novel Proanthocyanidin-free Barley Line With High Quality

A proanthocyanidin-free (ant-free) barley with improved quality, Mokkei 92–130, was bred from the cross between Ant 13–347, an ant-free mutant and Haruna Nijo, a Japanese malting barley variety. The malting and brewing quality of the line are described in this paper, while its agronomic performance will be summarised elsewhere. Mokkei 92–130 achieved high levels in some malting quality character including hot water extract, diastatic power and apparent attenuation limit, which were significantly low in most of the ant-free lines and varieties previously reported. Cell wall degradation was also improved. Overall malting quality was found to be satisfactory in Mokkei 92–130. Pilot-scale brewing trials showed that Mokkei 92–130 had superior colloidal stability (less haze formed) in its final beer compared with the normal counterparts. Beer brewed with ant-free barley at a pilot-scale performed as well as the standard production in sensory evaluations soon after bottling, although it was rated poorer than the control after one month storage at ambient temperature.     

Lofty Nijo: A High Quality Malting Barley Variety Released from an Australian‐Japanese Collaboration

A new malting barley variety, Lofty Nijo, was bred in Australia through a collaborative breeding program between a Japanese brewing company and Adelaide University. The variety is early flowering and maturing, with similar yield potential to Schooner except in lower rainfall areas, and is not zinc efficient. It produces plump grains with low screenings similar to Schooner and more uniform and plumper grains than Franklin. Lofty Nijo has a well‐balanced malting quality profile. It shows high values in malt extract, diastatic power, apparent attenuation limit and Hartong index (VZ45) and low values in wort beta‐glucan and viscosity. The Kolbach index of this variety is lower than Schooner and Sloop, however, it is higher than Franklin. A pilot‐scale brewing trial indicated that Lofty Nijo is as suitable for Japanese brewing as the world's leading varieties, such as Franklin. Lofty Nijo should therefore offer a premium malting barley variety in Australia for export markets. The breeding, agronomic performance and quality profile of the variety is described in this paper.     

Breeding of lipoxygenase‐1‐less malting barley variety ‘Satuiku 2 go’

The lipoxygenase‐1‐less (LOX‐less) trait has positive effects on beer quality, in particular, improvement of flavour stability related to the reduction of beer‐deteriorating substances such as trans‐2‐nonenal. ‘Ryohfu’ is the only spring‐sown malting barley variety grown in Hokkaido, located in the northern part of Japan, and has been used in the Japanese brewing industry for over 20 years. ‘Satuiku 2 go’ was developed as the first LOX‐less malting barley variety in Japan by successive back‐crossing with molecular marker‐assisted selection to introduce the LOX‐less trait into the recurrent parent ‘Ryohfu’. The agronomic performance and general malt quality of ‘Satuiku 2 go’ were almost equivalent to those of ‘Ryohfu’. Wort and beer analyses at the pilot‐scale brewing trial indicated that the LOX‐less trait had little effect on the general characteristics. In contrast, the beers made from ‘Satuiku 2 go’ malt exhibited reduced levels of trans‐2‐nonenal and trihydroxyoctadecenoic acid. The sensory evaluation demonstrated the superiority of ‘Satuiku 2 go’ beers stored under differing conditions in terms of staleness. It can be concluded that the LOX‐less trait was effective in different genetic backgrounds of the recurrent parents used for the development of LOX‐less malting barley varieties. Copyright © 2018 The Institute of Brewing & Distilling     

A CAPS Marker that Distinguishes the Barley Yellow Mosaic Disease Resistance Locus rym1 Derived from Chinese Landrace ‘Mokusekko 3’

A Cleaved Amplified Polymorphic Sequences (CAPS) marker has been developed from a restriction fragment length polymorphism (RFLP) marker probe, MWG2134, of barley. This CAPS marker can easily distinguish varieties resistant to Barley Yellow Mosaic disease from susceptible varieties. This suggests that our CAPS marker is useful in distinguishing rym1‐carrying varieties from non‐carrying ones. The results obtained with this marker were compared with resistance tests performed on infested fields. The molecular assay corresponded well with the resistance tests in all varieties/lines and, therefore, it is helpful in distinguishing rym1 in lines in which other rym genes or quantitative trait loci are present.     

Barley for Brewing: Characteristic Changes during Malting,Brewing and Applications of its By‐Products

ABSTRACT: Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of nonstarch polysaccharides as mixed linkage (1‐3),(1‐4)‐β‐d ‐glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are α‐amylase, β‐amylase, α‐glucosidase, and limit dextrinase. During the process of malting and brewing, the by‐products left after separation of the wort are rich in protein, fibers, arabinoxylans, and β‐glucan. This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing. It also explores in‐depth the several by‐products obtained after brewing and their potential for various food applications. Barley brewing by‐products offer an opportunity for cereal‐based baked and extruded products with acceptable sensory and nutritional characteristics.     

Chemical analysis and acetylcholinesterase inhibitory effect of anthocyanin-rich red leaf tea (cv. Sunrouge)

BACKGROUND: The purpose of this study was to evaluate the effects of leaf order or crop season on anthocyanins and other chemicals in the anthocyanin‐rich tea cultivar ‘Sunrouge’ (Camellia sinensis x C. taliensis) by using high‐performance liquid chromatography, and to study the effect of ‘Sunrouge’ extract on acetylcholinesterase (AChE) activity in human neuroblastoma SK‐N‐SH cells. RESULTS: The total anthocyanin content was higher in the third (3.09 mg g^?1) than in the second (2.24 mg g^?1) or first crop season (1.79 mg g^?1). The amount of anthocyanins contained in the stem was high (1.61 mg g^?1). In the third crop season, the concentrations of delphinidin‐3‐O‐β‐D ‐(6‐(E)‐p‐coumaroyl)galactopyranoside (DCGa), cyanidin‐3‐O‐β‐D ‐(6‐(E)‐p‐coumaroyl)galactopyranoside, delphinidin‐3‐O‐β‐D ‐galactopyranoside, delphinidin‐3‐O‐β‐D ‐(6‐O‐(Z)‐p‐coumaroyl)galactopyranoside, cyanidin‐3‐O‐β‐D ‐galactoside, and delphinidin‐3‐O‐β‐D ‐glucoside were 1.57 mg g^?1, 0.52 mg g^?1, 0.40 mg g^?1, 0.22 mg g^?1, 0.14 mg g^?1, and 0.11 mg g^?1, respectively. DCGa accounted for about 50% of the anthocyanins present. The suppressive effect of ‘Sunrouge’ water extract on AChE activity in human neuroblastoma SK‐N‐SH cells was the strongest among the three tea cultivars (‘Sunrouge’, ‘Yabukita’ and ‘Benifuuki’). CONCLUSION: These results suggested that ‘Sunrouge’ might protect humans from humans from AChE‐related diseases by suppressing AChE activity. To obtain sufficient amounts of anthocyanins, catechins and/or caffeine for a functional food material, ‘Sunrouge’ from the third crop season should be used. Copyright © 2012 Society of Chemical Industry     

Surface treatments and coatings to maintain fresh‐cut mango quality in storage

BACKGROUND: Edible coatings may extend fresh‐cut fruit storage by preventing moisture loss and decreasing gas exchange. This study evaluated the effect of an antibrowning dip (calcium ascorbate, citric acid and N‐acetyl‐L ‐cysteine), followed or not with carboxymethylcellulose (CMC) or carrageenan coatings on quality of fresh‐cut mangoes stored at 5 °C for up to 20 days. A fourth treatment, only used in one of four experiments, consisted of chitosan. Treatments were applied on ‘Tommy Atkins’, ‘Kent’ and ‘Keitt’ mangoes harvested from Homestead (FL), and on imported store‐bought mangoes. RESULTS: The antibrowning dips maintained the best visual quality during storage for all cultivars, as indicated by higher b*, hue and L*. The CMC coating maintained similar visual quality, but carrageenan or chitosan decreased L* and b*. The antibrowning dip containing calcium ascorbate reduced firmness loss on cut pieces of ‘Keitt’, ‘Kent’ and store‐bought mangoes. The antibrowning treatment maintained higher titratable acidity for ‘Kent’ and ‘Keitt’, resulting in lower sensory sweetness. CONCLUSION: This study with repeated experiments showed that calcium ascorbate with citric acid and N‐acetyl‐L ‐cysteine maintained cut mango slices attractiveness in storage by keeping light color in both varieties. The addition of a polysaccharide coating did not consistently improve quality. Published in 2010 by John Wiley & Sons, Ltd.     

Effect of malting conditions and quality characteristics of malt and roasted malt extract from ‘acha’ grains (Digitaria exilis Stapf)

BACKGROUND: Considering the importance of malting and roasting on the quality of ‘acha’ beverages, a study was conducted to find optimum conditions for malting and the production of a high‐quality roasted extract that could be used for an ‘acha’ beverage. RESULTS: The data obtained were analysed using response surface methodology. The results revealed that the most significant (P < 0.05) malting factors that affect the response variables were the linear terms of germination time and drying temperature. However, for the extract production, the linear term of roasting temperature was the most significant (P < 0.05) factor. The quadratic and interaction terms exhibited significant (P < 0.05) effect in all cases apart from the flavour. CONCLUSION: The overall optimum regions were established at 28 h of germination time, 55 °C drying temperature and 5.0% moisture content for the malting conditions while for the extract production, a roasting temperature of 210 °C, extraction temperature of 70 °C and extraction duration of 20 min were established. Copyright © 2010 Society of Chemical Industry     

Detection and identification of transgenic virus resistant papaya and squash by multiplex PCR

Two separate multiplex PCR assays were developed for the detection of transgenic papaya and transgenic squash. Papaya line 55-1 contains a genetic insertion consisting of the coat protein gene of Papaya ringspot virus strain p and is resistant to infection by this virus. A multiplex PCR was developed to specifically amplify the papaya ringspot virus coat protein transgene construct and an endogenous papaya gene sequence. A third primer set was designed to amplify the -glucuronidase gene construct, which can distinguish between the commercial and noncommercial papaya lines 55-1 and 63-1. Squash line ZW-20 contains genetic insertions of the coat protein genes from Watermelon mosaic virus II and Zucchini yellow mosaic virus and is resistant to these two viruses. Squash line CZW-3 is similar to ZW-20 but additionally confers resistance to Cucumber mosaic virus. A second multiplex assay was developed to detect and differentiate squash lines ZW-20 and CZW-3 in a single reaction.     

Comprehensive evaluation of malt volatile compounds contaminated by Fusarium graminearum during malting

Fusarium graminearum is the most important filamentous fungi in the malting process, and greatly affects malting performance and malt quality. Analysis of the emitted volatiles from F. graminearum mycelium was used to evaluate the malt flavour contaminated by F. graminearum during malting based on solid‐phase microextraction combined with gas chromatography–mass spectrometry. GC–MS analysis of different mycelium samples revealed a broad spectrum of volatile compounds including aldehydes, ketones, alcohols, organic acids and aromatics, which were highly similar to those of barley and malt. Statistical assessment of the data via principal component analysis demonstrated that the major contributors to the time‐dependent dynamic changes in the volatiles were the volatile aldehyde, alcohol and ketone fractions in the contaminated malting process. The results showed that volatile concentration was modulated by the ‐metabolism of the green malt and F. graminearum. Volatile compounds from green malt were influenced by F. graminearum fungi contamination during malting, although some were probably generated by this fungus. Copyright © 2017 The Institute of Brewing & Distilling     

BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: I. CHEMICAL COMPOSITION AND PARTIAL CHARACTERIZATION

Barley represents an important source of total dietary fiber (TDF) and β‐glucans. The chemical composition and partial characterization of two Brazilian barley experimental lines, hull‐less and malting, are reported. The range in diameter of the A‐ and B‐type granules was similar in both barley lines, 15 to 28 µm and 8 to 10 µm, respectively. Higher values for total starch, damage starch, ash, TDF and insoluble dietary fiber (IDF) were observed in the malting line while β‐glucan content was similar in both samples. The malting barley line had higher values of total isolated starch, as well as residual protein and total lipids in starch. The starch from the hull‐less barley line had lower swelling power and higher solubility than malting barley.     

Ammonium nitrate fertility levels influence flavour development in hydroponically grown ‘Granex 33’ onion

High levels of nitrogen (N) fertility have been shown to influence bulb flavour characteristics in onion (Allium cepa L). To test the effects of lower levels of N fertility on onion bulb flavour, ‘Granex 33’ onions were grown hydroponically in a greenhouse with varying solution N levels. Eleven levels were tested by increasing the concentration of NH₄NO₃ in solutions from 20 to 140 mg l^?1 N. Mature plants were harvested and evaluated for plant leaf and bulb fresh weights (FWs), bulb soluble solids content (SSC), bulb total pyruvic acid, bulb total sulphur (S), and bulb sulphate (SO₄^2?). To determine the effect of N on the flavour biosynthetic pathway of onion, total and individual S‐alk(en)yl cysteine sulphoxides and related peptide intermediates were also tested. Leaf and bulb FWs responded quadratically to N concentration, as did total bulb S. Bulb SO₄^2? and SSC, though significantly influenced by N concentration, did not respond with a meaningful trend. Bulb pyruvic acid increased linearly with N level increases, as did (+)‐S‐propyl‐L ‐cysteine sulphoxide. Total precursors, (+)‐S‐methyl‐L ‐cysteine sulphoxide, and trans‐(+)‐S‐1‐propenyl‐L ‐cysteine sulphoxide responded quadratically to N levels. At lower N levels, trans‐(+)‐S‐1‐propenyl‐L ‐cysteine sulphoxide content was highest relative to the other precursors. However, at elevated N levels, (+)‐S‐methyl‐L ‐cysteine sulphoxide accumulated in the highest concentrations. Peptide intermediates 2‐carboxypropyl glutathione and γ‐glutamyl propenyl cysteine sulphoxide responded linearly and quadratically respectively to increasing N fertility levels. Nitrogen fertility levels can influence flavour intensity and quality and should be considered when growing onions for flavour attributes. Copyright © 2003 Society of Chemical Industry     

Assessment of the microbial diversity during an industrial‐scale malting process by a polymerase chain reaction‐denaturing gradient gel electrophoresis analysis

Assessing the microbial diversity during malting is an essential step towards process management and optimization. However, microbial characterization of the malting process has mostly been performed using culture‐dependent methods, which has probably led to biased microbial diversity estimates. The aim of this study was to characterize the bacterial communities during an industrial‐scale malting process using polymerase chain reaction–denaturing gradient gel electrophoresis. The main bacterial strains in the malting process were identified as Sphingomonas spp., Enterobacter spp., Neisseria spp., Escherichia spp., Rhodocyclus spp., Erwinia spp. and Klebsiella spp. according to the GenBank database. The results revealed that the bacterial community structure changed during the malting process, and that the diverse microbial community played an active role in the malting ecosystem. Moreover, the dominant species changed with the aeration conditions during malting, and there was a tendency for aerobic bacteria to gradually become the predominant community during malting. An improved understanding of the complex microbial community during malting enables greater process management control and the production of high‐quality malt. Copyright © 2016 The Institute of Brewing & Distilling     

PHYSICAL–CHEMICAL AND SENSORY QUALITY EVALUATION OF GARLIC CULTIVARS

ABSTRACT

Physical–chemical quality of 14 garlic cultivars grown in Spain was analyzed, and the cultivars were classified into three types: purple, white and Chinese, in order to show the possible differences among them. The most useful instrumental color parameter to discriminate among the different types of garlic was lightness (L*). The high pH value of the purple‐type cultivar Moraluz, and the high content of d ‐glucose, d ‐fructose and total sugars of the Chinese‐type cultivars were quite remarkable. The consumer judges preferred the color and pungency of the purple‐type cultivar Morasol, while Chino Sprint stood out for its intense garlic odor. Finally, correlations between the physicochemical and the sensory parameters were studied. The red color intensity was correlated with lightness (L*) and with hue (h*); pH was correlated with chroma (C*) and moisture percentage was correlated with sucrose content.

PRACTICAL APPLICATIONS

One of the main objectives of this work was to advise growers on the selection of garlic seed. The data obtained in this work was sent to a regional research and advising agronomic center (Technical Agronomic Institute, provincial council of Albacete), where advice was given to local growers concerning the selection of the most adequate seeds, in terms of physical– chemical properties and consumer preference, plus agronomic performance (data not included in this article). The conclusions reached in this study will make an important contribution to the agronomic characterization of the garlic cultivars grown in Spain.

     

Use of acid gel electrophoresis in the characterisation of ‘B’ hordein protein in relation to malting quality and mildew resistance of barley

The ‘B’ polypeptides of the storage protein (hordein) of barley were studied in 84 varieties. On the basis of acid gel electrophoresis the varieties were classified into 13 distinct groups. Contrary to the suggestion that varieties preferred for malting tend to show less intensity of staining of the faster moving bands of the ‘B’ fraction of hordein, no consistent association was found in this study. Thus the malting potential of some varieties may be less affected by protein composition than by other factors. The genetic linkage between the Hor-2 locus, specifying the ‘B’ group of polypeptides, and the Mlalocus, determining resistance to powdery mildew (Erysiphe graminis), was illustrated by the similar groupings of varieties carrying the same resistance alleles, but exceptions were observed. Examples of the inheritance of hordein patterns are illustrated and discussed.     

Microbial communities and malt quality of durum wheat used in brewing

Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety ‘Senatore Cappelli’ grown and used by a craft brewery in Sardinia, Italy. The isolated bacterial strains were mainly rhizospheric (Kocuria rizophila, Microbacterium aerolatum and Bacillus pumilus) and associated with the microbiota of wheat (Staphylococcus spp.). None have been reported previously as spoilage species in brewing. The dominant yeast genera were Cryptococcus spp. and Rhodotorula spp., followed by Saccharomyces cerevisiae. The dominant filamentous fungus genera were Alternaria and Rhizopus. Low levels of mycotoxigenic Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated. However, the levels of deoxynivalenol, T2‐HT2, fumonisin, aflatoxin and ochratoxin detected in the malt and grain were below the thresholds defined by European law. Malt obtained from raw grain showed interesting technological properties, but required specific malting parameters different from those of common wheat and barley. These data suggest that the use of locally grown durum wheat in brewing can increase sustainability and reduce costs, while reinforcing the link with the terroir and promoting reduced mycotoxin levels. © 2019 The Institute of Brewing & Distilling     

Kinetics of flavour and aroma changes in thermally processed cupuaçu (Theobroma grandiflorum) pulp

Changes in ‘fresh’ and ‘cooked‐notes’ during thermal treatment of cupuaçu (Theobroma grandiflorum) pulp were evaluated and modelled. Isothermal experiments in the temperature range of 70–98 °C were carried out and a non‐linear regression was performed to all data to estimate kinetic parameters. ‘Fresh’ and ‘cooked‐notes’ change followed simple first‐order (Ea = 78–82 kJ·mol⁻¹, z = 30–31 °C) and reversible first order (Ea = 80–85 kJ·mol⁻¹) kinetics, respectively. Although ‘cooked‐notes’ were linearly correlated with ‘fresh‐notes’ (R² = 0.99), the former was a better indicator for quality degradation. These results are useful to design pasteurisation processes while minimising sensory changes. © 2000 Society of Chemical Industry     

Relationship Between Quality Parameters and SKCS Hardness Index in Malting Barley

To make an efficient and laborsaving quality selection in a malting barley breeding program, the relationship between malting quality parameters and the hardness index (HI) measured by Single Kernel Characterization System (SKCS) 4100 was studied with barley genetic resources and a group of descendant lines from “Yon Rkei 1363” that possess the high lysine allele lys1 and a very high diastatic power (DP). There was a highly significant correlation between the grain HI and the malt extract both in the genetic resources (r = ?0.48^**) and in the lys1 parent‐derived lines (r = ?0.50^**). Malt HI showed a highly significant correlation with malt extract (r = ?0.70^** in genetic resources, r = ?0.57^** in the lys1 parent‐derived lines) and malt total protein (r = 0.73^**, 0.84^**, respectively). For the selection of very high DP lines from the lys1 parent‐derived group, high grain HI selection was effective as all the very high DP lines had much harder grain characteristics. Therefore SKCS was regarded as a useful tool for quality selection in malting barley breeding.     

Genetic parameters and morpho‐agronomic characterization of barley in the Brazilian Savannah

There is a growing demand for malting barley in the world and the supply relies on introducing the crop into new agricultural regions, such as the Brazilian Savannah. This requires selection for high yield and seed quality, critical factors for the success of commercial production. This study aimed at estimating genetic parameters associated with morpho‐agronomic characterization of 433 preliminarily selected accessions from a worldwide barley collection. The accessions were grown on a limed and fertilized Haplustox soil, using interpolated control experimental design, in the Savannah highlands, in Brazil. High‐magnitude heritability and genetic variation coefficients were found for agronomic traits, allowing the identification of genotypes for crossing schemes to generate high‐yield recombinants. Strong negative correlation between yield and number of days to heading and protein content indicated that selection should be directed at early‐maturity cultivars with desirable malting quality. The method proved efficient and revealed interesting indicators to be considered in barley breeding programmes directed at high‐quality malting production in the tropics. Copyright © 2018 The Institute of Brewing & Distilling     

The influence of monoacylglycerol and L‐glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product

BACKGROUND: The influence of monoacylglycerol Rimulsoft Super(V) and L ‐glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses. RESULTS: It was found that L ‐glutamic acid influenced the water absorption in dough more (50.0 g kg^?1; water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0 g kg^?1; water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L ‐glutamic acid resembled flour containing high‐quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to ‘weak’ flour. Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva‐absorbing capacity increased in the French loaf with the highest addition of L ‐glutamic acid (30.0 g kg^?1). Deterioration in quality and texture in French loaf with addition of L ‐glutamic acid (8.0 g kg^?1, 30.0 g kg^?1) was noted. No other statistically significant differences were found. CONCLUSION: It is acceptable to add both additives to dough in order to modify its rheological properties. Copyright © 2010 Society of Chemical Industry