Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars

Jiyoung Park, Hyun Jung Chung, Hye Young Park, Hyun Jin Park, Sea Kwan Oh

Research output: Contribution to journalArticlepeer-review

Abstract

In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% ± 12.6%) and Hopum (HPM; 83.9% ± 10.7%) than in Kwangmaeg (KMM; 78.1% ± 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively.

Original languageEnglish
JournalFood Science and Biotechnology
DOIs
Publication statusAccepted/In press - 2023

Bibliographical note

Funding Information:
This research was funded by the Korean Rural Development Administration, Grant number PJ015057022022.

Publisher Copyright:
© 2023, The Author(s).

Keywords

  • Barley starch
  • Beer barley
  • Malt quality
  • Malt starch
  • Malting

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Fingerprint

Dive into the research topics of 'Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars'. Together they form a unique fingerprint.

Cite this