Türkiye'de üretilen maltların kalitelerinin belirlenmesi
Küçük Resim Yok
Tarih
1986
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
- 48 - 6. ÖZET Bu çalışma, ülkemizde üretilen maltların kalite açısından değerlendirilmesi amacıyla gerçekleştirilmiştir. Araştırmada özel sektöre ait bira fabrikalarından sağlanan 45 malt örneğinde; su, ekstrakt verimi, ince-kaba kırma ekstrakt farkı, to
SUMMARY The aim of this study is to evaluate the quality of malt produced in Turkey. In this research analyses of moisture content, extract yield, difference in extract, total and soluble protein content, Kolbach index, diastatic power and saccharification time have been examined for 45 malt samples supplied from 2 beer factories. According to tiie results of analyses of malt samples, it has been found that the moisture content was 3.7-5.6 %, with an average of 4.5 %i extract yield was 77-81 %, with an average of 79.5 %; difference in extract was 0.7-2.5 %, with an average of 1,5 %% total protein content was 9.6-11.9 %9 with an average of 11.2 %; soluble protein content was 3.5-5.3 %, with an average of 4.6 %; Kolbach index was 34-45 %9 with an average of 41 %\ diastatic power was 223-340 WK, with an average of 295 WE and saccharification time was 10-15 minute, respectively. It has been found out that malt samples conformed with Turkish and European Standarts in terms of the results of moisture content, extract yield, difference in extract, soluble protein content, kolbach index, diastatic power and saccharification time analyses.The total protein content of malt produced in Turkey has been found to exceed the values acceptable for the brewing industry.
SUMMARY The aim of this study is to evaluate the quality of malt produced in Turkey. In this research analyses of moisture content, extract yield, difference in extract, total and soluble protein content, Kolbach index, diastatic power and saccharification time have been examined for 45 malt samples supplied from 2 beer factories. According to tiie results of analyses of malt samples, it has been found that the moisture content was 3.7-5.6 %, with an average of 4.5 %i extract yield was 77-81 %, with an average of 79.5 %; difference in extract was 0.7-2.5 %, with an average of 1,5 %% total protein content was 9.6-11.9 %9 with an average of 11.2 %; soluble protein content was 3.5-5.3 %, with an average of 4.6 %; Kolbach index was 34-45 %9 with an average of 41 %\ diastatic power was 223-340 WK, with an average of 295 WE and saccharification time was 10-15 minute, respectively. It has been found out that malt samples conformed with Turkish and European Standarts in terms of the results of moisture content, extract yield, difference in extract, soluble protein content, kolbach index, diastatic power and saccharification time analyses.The total protein content of malt produced in Turkey has been found to exceed the values acceptable for the brewing industry.
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Bira, Beer, Bira kalitesi, Brewing quality, Malt, Malt, Üretim teknolojisi, Production technology
