Relationships Between Fructans Content and Barley Malt Quality

Cozzolino, D, Degner, S and Eglinton, J 2016, 'Relationships Between Fructans Content and Barley Malt Quality', Food Analytical Methods, vol. 9, no. 7, pp. 2010-2015.


Document type: Journal Article
Collection: Journal Articles

Title Relationships Between Fructans Content and Barley Malt Quality
Author(s) Cozzolino, D
Degner, S
Eglinton, J
Year 2016
Journal name Food Analytical Methods
Volume number 9
Issue number 7
Start page 2010
End page 2015
Total pages 6
Publisher Springer New York LLC
Abstract Fructans are fructose polymers derived from sucrose and like starch are naturally present in many plants as reserve carbohydrates. The aims of this study were to determine the content of fructans in both grain and malt barley samples and to examine the relationships between fructan content and malt quality parameters such as hot water extract (HWE), apparent attenuation limit (AAL) and viscosity. The relationships between fructan content and malt quality parameters were first investigated using Pearson correlations. A positive and statistically significant (p < 0.05) correlation between fructan content and HWE (r = 0.73) and a negative and statistically significant with viscosity (r = -0.45) was found; however, there was no relationship between fructan content and AAL in the malt sample set analysed. The results from this study showed that diverse barley varieties have different fructan contents in grain and corresponding malt which may determine differences in final malt quality.
Subject Cellular Interactions (incl. Adhesion, Matrix, Cell Wall)
Keyword(s) Apparent attenuation limit
Barley
Fructans
Hot water extract
Viscosity
DOI - identifier 10.1007/s12161-015-0386-1
Copyright notice © Springer Science+Business Media
ISSN 1936-9751
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