Arpa malt ve birada beta glukan içeriği ve bira kalitesi üzerine etkileri
Küçük Resim Yok
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, biracılıkta kullanılan 4 farklı biralık arpa çeşidi kullanılmıştır. Bu arpa örneklerininde, bu örneklerden üretilen maltlarında ve bu maltlardan üretilen biralarında ß-glukan içerikleri belirlenerek, bu değerler ile bira kalitesi arasındaki ilişkiler araştırılmıştır. Bu çalışmada kullanılan analiz yöntemi, McCleary yöntemi olarak bilinen enzimatik ß-glukan analiz yönetimidir.Analizi yapılan arpa örneklerinde ortalama ß-glukan oranları sırasıyla Tokak (3.10 g/100g), Prestij (2.85 g/100g), Efes 28 (2.82 g/100g ve Vanessa (2.72 g/100g) bulunmuştur. Malt örneklerinde ortalama ß-glukan oranlarının Tokak (0.172 g/100g), Vanessa (0.283 g/100g), Efes28 (0.305 g/100g), Prestij (0.128 g/100g) dolaylarında olduğu belirlenmiştir. Bu sonuçlar incelendiğinde analize alınan örneklerde ß-glukan miktarının kaliteli maltlarla eşdeğer olduğu görülmektedir.Analizi yapılan bira örneklerinde ortalama ß-glukan oranları sırasıyla Prestij (0.0046 g/100g), Tokak (0.0051 g/100g), Efes 28 (0.0087 g/100g) ve Vanessa (0.0084 g/100g) bulunmuştur.Biraların ß-glukan miktarları ile en yüksek korelasyonu 900 bulanıklık (0.841) ile polifenol (0.832) değerleri vermiştir. 900 bulanıklık ve polifenol değerlerinden sonra ß-glukan miktarı ile en yüksek pozitif ilişkiyi veren bira kalite kriterleri sırası ile protein hassasiyeti (0.674) ve dansite (0.612) olmuştur
In this research, 4 different types of brewing barley, used in brewing, have been provided. The amount of ß-glucan content were detected of these barley samples, malt samples have been produced from these barleys, and beer samples have been produced from these malt samples and the relationship with beer quality were investigated. Used analysis method was enzymatic analyze method was known McCleary method.Analyzed barley samples average ß-glucan contents were detected Tokak (3.10 g/100g), Prestij (2.85 g/100g), Efes 28 (2.82 g/100g) and Vanessa (2.72 g/100g) respectively. Analyzed malt samples average ß-glucan contents were detected Tokak (0.172 g/100g), Vanessa (0.283 g/100g), Efes28 (0.305 g/100g) and Prestij (0.128 g/100g) respectively. When these results are evaluated ß-glukan content of malts have seen as quality malts.Analyzed beer samples average ß-glucan contents were detected Prestij (0.0046 g/100g), Tokak (0.0051 g/100g), Efes 28 (0.0087 g/100g) and Vanessa (0.0084 g/100g) respectively.900 Turbidity value(0.841) and polyphenol value (0.832) were calculated as the highest correlation with ß-glucan. Except 900 turbidity and polyphenol values other high correlation values with ß-glucan were calculated protein sensitivity (0.674) and density(0.612) respectively.
In this research, 4 different types of brewing barley, used in brewing, have been provided. The amount of ß-glucan content were detected of these barley samples, malt samples have been produced from these barleys, and beer samples have been produced from these malt samples and the relationship with beer quality were investigated. Used analysis method was enzymatic analyze method was known McCleary method.Analyzed barley samples average ß-glucan contents were detected Tokak (3.10 g/100g), Prestij (2.85 g/100g), Efes 28 (2.82 g/100g) and Vanessa (2.72 g/100g) respectively. Analyzed malt samples average ß-glucan contents were detected Tokak (0.172 g/100g), Vanessa (0.283 g/100g), Efes28 (0.305 g/100g) and Prestij (0.128 g/100g) respectively. When these results are evaluated ß-glukan content of malts have seen as quality malts.Analyzed beer samples average ß-glucan contents were detected Prestij (0.0046 g/100g), Tokak (0.0051 g/100g), Efes 28 (0.0087 g/100g) and Vanessa (0.0084 g/100g) respectively.900 Turbidity value(0.841) and polyphenol value (0.832) were calculated as the highest correlation with ß-glucan. Except 900 turbidity and polyphenol values other high correlation values with ß-glucan were calculated protein sensitivity (0.674) and density(0.612) respectively.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Malt, Malt
