6533b7d4fe1ef96bd12634a6
RESEARCH PRODUCT
Basic Physical-Chemical and Sensorial Evaluation of Some Fermented Mashes Produced from Wheat, Husked Millet, Barley Malt and Oat
M. BegeaL. BrudiuOvidiu TitaMariana Liliana PacalaAlexandrina SirbuLetitia Opreansubject
Materials scienceBarley Maltmilletfood and beveragesGeneral MedicineYeastLactic acidHuman healthchemistry.chemical_compoundbarley maltchemistryPhysical chemicalwheatFermentationFood scienceCereal mashesoatBeneficial effectsfermentationEngineering(all)Mesophiledescription
Abstract Fermented mashes based on different cereal grist are a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. These mashes are a thick consistency and sour-sweet taste, different colors depending on the ingredients and method of preparation. In this study were determined the main physical and chemical characteristics (pH, volatile and total acidity, total and soluble dry substances, alcohol concentration, dynamic viscosity) and was made sensorial analysis of some boiled aqueous mashes obtained from wheat, husked millet, barley malt and oat. Mashes were fermented at 30 °C with a mixed culture of mesophilic cheese lactic acid bacteria and wheat beer yeast for 23 h, followed by a cold maturation at 4 °C for 42 h. This study allows exploring the potential of different cereals to produce cereal-based beverages. The best results were obtained for mashes containing a larger amount of barley malt, followed by mashes with oat. Highest dynamic viscosities were recorded for mashes obtained only from wheat and millet. All determinations were made in triplicate and data were shown as mean ± SD.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-01-01 | Procedia Engineering |