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Production and quality analysis of malt produced from hulless barley
U: Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. / Jozinović, Antun; Budžaki, Sandra; Strelec, Ivica (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. str. 51-58. urn:nbn:hr:109:400809
Tišma, Marina; Šimić, Gordana; Lalić, Alojzije; Planinić, Mirela; Šelo, Gordana; Bucić-Kojić, Ana

Institucijski repozitorij: PTFOS Repozitorij

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Tišma, M., Šimić, G., Lalić, A., Planinić, M., Šelo, G. i Bucić Kojić, A. (2018). Production and quality analysis of malt produced from hulless barley. U A. Jozinović, (Ur.), S. Budžaki, (Ur.), I. Strelec, (Ur.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists (str. 51-58). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:400809

Tišma, Marina, et al. "Production and quality analysis of malt produced from hulless barley." Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Ur. Antun Jozinović, Ur. Sandra Budžaki, Ur. Ivica Strelec, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018, str. 51-58. https://urn.nsk.hr/urn:nbn:hr:109:400809

Tišma, Marina, Gordana Šimić, Alojzije Lalić, Mirela Planinić, Gordana Šelo i Ana Bucić Kojić. "Production and quality analysis of malt produced from hulless barley." U Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, 51-58. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. Citirano 25.11.2024.. https://urn.nsk.hr/urn:nbn:hr:109:400809

Tišma, M., et al. (2018) 'Production and quality analysis of malt produced from hulless barley', u Jozinović, A. (ur.), Budžaki, S. (ur.), Strelec, I. (ur.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, str. 51-58. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:400809 (Datum pristupa: 25.11.2024.)

Tišma M, Šimić G, Lalić A, Planinić M, Šelo G, Bucić Kojić A. Production and quality analysis of malt produced from hulless barley. U: A. Jozinović, ur., S. Budžaki, ur., I. Strelec, ur. Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2018. Str. 51-58. [pristupljeno 25.11.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:400809

M. Tišma, G. Šimić, A. Lalić, M. Planinić, G. Šelo i A. Bucić Kojić, "Production and quality analysis of malt produced from hulless barley", Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, A. Jozinović, S. Budžaki i I. Strelec, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:400809 [Citirano: 25.11.2024.]

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Podaci o radu
Naslov (engleski)Production and quality analysis of malt produced from hulless barley
AutorMarina Tišma
AutorGordana Šimić
AutorAlojzije Lalić
AutorMirela Planinić
AutorGordana Šelo
AutorAna Bucić-Kojić
UrednikAntun Jozinović
UrednikSandra Budžaki
UrednikIvica Strelec
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
(Zavod za procesno inženjerstvo)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
In this work, micromalting of two hulless barley samples (lines GZ-186 and GZ-189) was performed. Barley and malt quality control parameters, as well as the concentration of total phenolic compounds, total flavonoids and proteins in barley and malt extracts were analysed. The both lines of hulless barley comprise high protein content (12.3 - 12.9%). Values of extract content from produced malt samples were from 83.92% to 84.46%, fine/coarse extract difference from 7.64% to 8.05%, Kolbach index from 34.1% to 35.2%, viscosity from 1.95 mPas to 2.04 mPas, friability from 33.1% to 41.56%. It was shown that tested hulless barley samples present rich source of phenolic compounds (364.19 \(mg_{CE}/cm^{3}\) and 316.99 \(mg_{CE}/cm^{3}\) GZ-186 and GZ-189, respectively), and poor source of total flavonoids (GZ-186: 1.69 \(mg_{CE}/cm^{3}\) and GZ- 189: 1.25 \(mg_{CE}/cm^{3}\)). Consequently, malt samples are characterized with higher phenolic concentration (GZ-186: 408.95 \(mg_{CE}/cm^{3}\) and GZ-189: 375.540 \(mg_{CE}/cm^{3}\)) and lower flavonoids concentration (GZ-186: 1.22 mgGAE/cm3 and GZ- 189: 1.24 \(mg_{CE}/cm^{3}\)).
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Naslov serijeFlour - Bread
Brojčani podacistr. 51-58
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:400809
Datum objave publikacije2018
SkupNaziv: 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2017-10-25
Datum završetka: 2017-10-27
Vrsta izlaganja: Predavanje
URL dokumentahttp://www.ptfos.unios.hr/brasno-kruh/wp-content/uploads/2018/08/Proceedings_FB2017.pdf
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-SA 4.0)
Datum i vrijeme pohrane2019-03-22 13:08:17