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     

Amino acid profiles and protein quality of cooked cassava leaves or ‘saka‐saka’

Cassava (Manihot esculenta Crantz) leaves form the main source of protein in a diet consisting of processed cassava roots as sole staple food in konzo‐affected areas of the Democratic Republic of Congo. Pounded cassava leaves were hydrolysed and analysed by HPLC before and after cooking to assess amino acid profiles and protein quality. An average of about 58% loss of total protein content was observed in five different cooked samples. The protein content in cassava leaves was high, an average of 285.9 g kg^?1 dry weight in the raw and 119.2 g kg^?1 dry weight in the cooked samples, but of poor quality, with sulphur amino acids as the most limiting amino acids. Lysine and leucine were also limiting amino acids in some of the raw samples. Lysine, histidine, leucine and isoleucine were limiting amino acids in the cooked samples besides the sulphur amino acids. The consumption of cassava leaves does not compensate the dietary deficiency of sulphur amino acids in the roots that are the staple food in konzo‐affected areas. Sulphur amino acids are essential for detoxification of the residual cyanogens remaining in insufficiently processed cassava roots. Cereals and legumes, as sources of sulphur amino acids and lysine respectively, should be promoted as part of the diet in those areas to prevent the paralytic neuro‐toxico‐nutritional disease konzo among the poor population. Copyright © 2003 Society of Chemical Industry     

Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch‐lipid complex formation and presence of β‐glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630 min). Samples enriched with oat flour showed a good‐quality cooking total organic matter (TOM values ranged from 1.4 to 2).     

Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange

The effect of varying levels of ethylene on the chilling injury (CI) development and the changes in the levels of putrescine, squalene and α-farnesene of ‘Tahitian’ lime (Citrus latifolia Tanaka), ‘Emperor’ mandarin (Citrus reticulata Blanco), ‘Marsh’ grapefruit (Citrus paradisi Macf) and ‘Valencia’ orange (Citrus sinensis L Osbeck) stored at 0°C was investigated. It was found that different citrus fruits stored at 0°C had varying sensitivity to CI, and that low levels of exogenous ethyiene induced earlier and more severe CI in all citrus fiuits. The levels of endogenous putrescine, squalene and α-farnesene varied between fruit, and was affected by the time of exposure at 0°C and the presence of ethylene. The patterns of change indicate that loss of squalene coupled with loss of α-farnesene could be involved in induction of CI.     

Use of exogenous enzymes to elaborate the Roman fish sauce ‘garum’

A fermented fish sauce, which tries to imitate the ancient Roman ‘garum’, was developed from tuna (Tunnus thynnus) liver and mackerel (Scomber scombrus). Exogenous proteolytic enzymes were used to accelerate the elaboration process, and various fermentation technological parameters (salt percentage, temperature, enzyme dose, continuous stirring) were assayed in order to optimise the process and obtain the best yield. Best conditions were 10% salt (5% added at the start of the process and the 5% after 24 h of fermentation), 35–37 °C and Neutrase (an endoprotease from Bacillus subtilis) at 0.125 Anson Units per 100 g. The fermentation process was carried out in 48 h. The obtained product (filtered and diluted with a guar gum solution) was a thick sauce with 21 mgNg^?1, 5.9% salt and 10% fat. The lipidic fraction showed a very interesting fatty acid profile, especially in relation to its ω‐3 fatty acids (PUFA/SFA ratio 0.98; 4.2 g eicosapentaenoic acid and 11.3 g docosahexaenoic acid per 100 g fat). The developed garum was rather different from fish sauces that are manufactured nowadays in South East Asian countries. © 2001 Society of Chemical Industry     

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     

Multivariate analysis of maturity stages,including quality and aroma,in ‘Royal Glory’ peaches and ‘Big Top’ nectarines

Ethylene production, quality attributes and aroma compounds were analysed to determine the maturity evolution of ‘Big Top’ nectarines and ‘Royal Glory’ peaches at harvest dates ranging from 89 to 116 days after full bloom (DAFB) for nectarines and from 85 to 112 DAFB for peaches. These cultivars are highly coloured even in the early stages of maturity. However, the two cultivars had different patterns of ethylene production, this being slower in nectarines than in peaches. Principal component analysis (PCA) was used to provide partial visualisation of the complete data set in a reduced dimension plot. Separation of the two cultivars can be shown by means of a two‐dimensional plot of the samples. Although only some aroma compounds are slightly correlated with quality parameters, when aroma volatiles were included in the PCA, the aroma compound set allowed both cultivars to be classified into three stages of maturity: immature, intermediate and fully mature. Compounds such as propanol, hexyl acetate, 2‐methylpropyl acetate, limonene, butanol, (Z)‐3‐hexenyl acetate, buthyl acetate, linalool, ethanol, propyl acetate and ethyl acetate are the most important volatiles for ‘Big Top’ nectarines. It is suggested that the presence of these compounds can be used to indicate when the fruit should be harvested. The presence of γ‐decalactone, δ‐octalactone, γ‐octalactone, ethyl butyrate, hexanal and (E)‐2‐hexenol can be used to indicate the harvesting maturity stage for ‘Royal Glory’ peaches. The optimum maturity date for harvest would be 105–107 DAFB for ‘Big Top’ nectarines and 93–95 DAFB for ‘Royal Glory’ peaches. © 2002 Society of Chemical Industry     

Genotypic and environmental variation in phytic acid content and its relation to protein content and malt quality in barley

Phytic acid or phytate is a chelating agent, which is involved in binding minerals (such as K⁺, Ca²⁺, Zn²⁺, Fe²⁺, etc.) and making them unavailable for dietary absorption. It is also involved in forming complexes with protein, making protein less soluble, and affecting enzymatic degradation, gastric absorption, and malting processes. The phytic acid and protein contents of barley grains are influenced by genetic and environmental factors. This study investigated differences in phytic acid and protein contents in grains of 100 barley (Hordeum vulgare L.) genotypes or cultivars. Eight barley cultivars were selected and grown at seven locations for two years to study the effects of genotypic and environmental factors on phytic acid content (PAC) and its relation to malt quality. The phytic acid contents of 100 barley genotypes ranged from 3.85 mg g⁻¹ to 9.85 mg g⁻¹, with a mean of 7.01 mg g⁻¹. The effects of cultivars, locations, time and their interactions were highly significant, but the variation was mainly attributed to the environment (location and time). The correlation between grains phytic acid and protein content was significant and positive. Whereas, the correlation between grain phytic acid content and malt extract was significant and negative. The relationship between phytic acid and protein contents of barley is important as it affects the malting process, malt yield and quality, and final beer quality. Barley grain for malting and feed uses should have low phytic acid content.     

Effect of ozone treatment on the safety and quality of malting barley

Molds and their mycotoxins are an expensive problem for the malting and brewing industries. Deoxynivalenol (DON) is a mycotoxin that is associated with Fusarium spp. These fungi frequently cause Fusarium head blight in wheat and barley in the midwestern region of the United States; Manitoba, Canada; Europe; and China. Barley growers and malt producers would benefit from a postharvest control method for mold growth and DON production. We evaluated the use of gaseous ozone (O(3)) for preventing Fusarium growth and mycotoxin production while maintaining malt quality characteristics. Micromalting was performed in three replications under standard conditions. Ozone treatment was applied to malting barley during steeping via a submerged gas sparger. Ozone treatment conditions were 26 mg/cm(3) for 120 min after 2 and 6 h of steeping. The effects of gaseous ozone on DON, aerobic plate counts, Fusarium infection, and mold and yeast counts of barley throughout the malting process were measured. Various quality parameters of the malt were measured after kilning. Statistical tools were used to determine the significance of all results. Ozonation of malting barley during steeping did not lead to significant reductions in aerobic plate counts but did lead to a 1.5-log reduction in mold and yeast counts in the final malt. The influence of gaseous ozone on DON concentration was inconclusive because of the low initial concentrations of DON in the barley. Ozone significantly reduced Fusarium infection in germinated barley. Gaseous ozone did not negatively influence any aspect of malt quality and may have subtle beneficial effects on diastatic power and β-glucan concentrations.     

Effects of malting on β‐glucanase and phytase activity in barley grain

The effects of malting on β‐glucan and phytate were investigated in one naked and one covered barley by a full factorial experiment with three factors (steeping temperature, moisture content and germination temperature) each with two levels. Analysis of total content of β‐glucan in the malted samples showed small changes after steeping at the high temperature (48 °C), while steeping at the lower temperature (15 °C) gave a significantly lower content. This trend was even stronger for β‐glucan unextractable at 38 °C. Analysis of the activity of β‐glucanase for the samples steeped at 15 °C showed a strong increase over the time of germination, while those steeped at 48 °C had a much slower development. The other two factors influenced the outcome to a small extent, mainly because the steeping temperature was the most important factor overall where any changes in β‐glucan and β‐glucanase were observed. When β‐glucan was extracted at 100 °C, a larger yield was obtained, and this was influenced by the steeping temperature in a much stronger way than for β‐glucan extracted at 38 °C. Determination of average molecular weight for β‐glucan extracted at 100 °C gave a lower value for samples steeped at 15 than at 48 °C. The design did not have any large effects on phytate degradation and phytase activity. However, it indicated that selective control of the enzymes might be possible, since phytase activity was barely affected by the parameters studied, while β‐glucanase was heavily affected. © 2002 Society of Chemical Industry     

Pre‐harvest calcium treatments in relation to the respiration rate and ethylene production of ‘Golden Smoothee’ apples

Multivariate procedures were used to evaluate the effect of different pre‐harvest calcium treatments on the changes of respiratory rate and ethylene production in apples both at harvest and after extended cold storage. The study was carried out over two years on ‘Golden Smoothee’ apple trees from Lleida (Spain). Trees were sprayed with a calcium chloride based formulation (STOPIT) at a concentration of 1% (v/v). The first (6 applications) and second (12 applications) treatments began 60 days after full bloom (DAFB) and were repeated at intervals of 15 and 7 days respectively. After harvesting, the fruit was stored for 4 and 6 months under controlled ultra‐low oxygen atmosphere conditions (CA‐ULO). Each time fruit was withdrawn from storage, carbon dioxide and ethylene production were measured for 14 days at 20 °C. Independently of the calcium treatments, respiration rates fell from harvesting until 6 months of storage, while ethylene production was greater on withdrawal from storage than at harvest. Respiratory rate and ethylene production correlated negatively with calcium content. However, calcium apparently had a greater effect on the respiratory capacity (CO₂) of fruit than on ethylene production. Copyright © 2004 Society of Chemical Industry     

Effect of electron-beam irradiation on the safety and quality of Fusarium-infected malting barley

Utilization of Fusarium-infected barley for malting may lead to mycotoxin production during malting and decreased malt quality. Electron-beam irradiation may prevent safety and quality defects and allow use of otherwise good quality barley. We evaluated electron-beam irradiation for preventing Fusarium growth and mycotoxin production while maintaining barley-malt quality characteristics. Four barley lots with varying deoxynivalenol (DON) concentrations were irradiated at 0, 2, 4, 6, 8, and 10 kGy. Treated barley was malted in a pilot-scale malting unit. Barley and malt were analyzed for Fusarium infection (FI), germinative energy (GE), aerobic plate counts (APC), mold and yeast counts (MYC), and DON. Malt quality parameters included malt extract, soluble protein, wort color, wort viscosity, free amino nitrogen, alpha-amylase, and diastatic power. FI, APC, and MYC decreased in barley with an increase in dosage. The APC and MYC for malts from barley exposed to 8–10 kGy were slightly higher than in other malted samples indicating that irradiation-resistant microflora could flourish during malting. Barley GE significantly decreased (3–15%) at 8–10 kGy. Although irradiation had no effect on DON in raw barley, DON decreased significantly (60–100%) in finished malts prepared from treated barley (6–10 kGy). Malt quality parameters were slightly affected by electron-beam radiation. The results suggest 6–8 kGy may be effective for reducing FI in barley and DON in malt with minimal effects on malt quality.     

Changes in β-glucan and other carbohydrate components of barley during malting

Changes in total (1→3), (1→4)-β-glucan content were followed during the micro-malting of nine varieties of barley with a wide range of malting qualities. These changes were related to estimates of endosperm modification based upon staining with Calcofluor. β-Glucan content declined from an average of 3.54% in the barley to 0.75% in the malt. Pentosan and total starch (including starch-derived oligosaccharides) levels showed comparatively little change during malting. β-Glucan composition of the barley was a poor indicator of malting performance. However, the β-glucan, starch and xylose contents of the malt all showed significant correlations with malt extract. Estimation of malt β-glucan content gave the best indication of malt quality. Direct determination of β-glucan may be of more value in assessing malt quality than indirect techniques based upon assessing modification of stained grains.