Wpływ dodatku słodu gryczanego na właściwości przeciwutleniające brzeczek przednich
The influence of the addition of buckwheat malt to barley malt on antioxidant properties of sweet worts

Summary/Abstract: Malt is germinated to the certain stage, dried and degermed cereal grains, mainly barley and wheat. The malt is also a source of enzymes which hydrolyze starch and proteins in grains and is one of the main raw materials used to produce beer. The aim of the study was to determine and compare the antioxidant activity in sweet worts, resulting from mashing the mixed in different proportions barley and buckwheat malts. The raw materials were a pale ale barley malt from malt house in Strzegom and buckwheat malt produced in laboratory. Analysis of the antioxidant activity was performed using methods: DPPH• (2,2-diphenyl-1- pikrylohydrazyl), ABTS+• [2,2’-azobis (3-ethylbenzothiazoline-6-sulfonate)] and FRAP, determining the ability to reduce the iron ions. Studies have shown considerable variation in antioxidant potential of worts depending on the variant of the barley malt and methods of determination. It was observed that the worts resulting from the barley-buckwheat malts have higher antioxidant activity than worts resulting from 100% malted barley or buckwheat. The study shows that the addition of atypical buckwheat malt to the barley malt, have the influence of the antioxidant properties of sweet worts.

• Details
• Contents