Modelling of Malt Mixture for the Production of Wort with Increased Biological Value
Vesela Shopska,
Desislava Teneva,
Rositsa Denkova-Kostova,
Kristina Ivanova,
Petko Denev,
Georgi Kostov
Affiliations
Vesela Shopska
Department of Wine and Beer Technology, University of Food Technologies—Plovdiv, 26 Maritsa Boulevard, 4002 Plovdiv, Bulgaria
Desislava Teneva
Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Boulevard, 4000 Plovdiv, Bulgaria
Rositsa Denkova-Kostova
Department of Biochemistry and Molecular Biology, University of Food Technologies—Plovdiv, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria
Kristina Ivanova
Institute of Food Canning and Quality—Plovdiv, 154 Vasil Aprilov Boulevard, 4000 Plovdiv, Bulgaria
Petko Denev
Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Boulevard, 4000 Plovdiv, Bulgaria
Georgi Kostov
Department of Wine and Beer Technology, University of Food Technologies—Plovdiv, 26 Maritsa Boulevard, 4002 Plovdiv, Bulgaria
Wort can be used as a basis for functional beverages production because of its content of fibres, antioxidants and vitamins. The biological value of wort depends on the malt used and the mashing regime. Therefore, we investigated the main brewing characteristics (extract, pH, and colour), phenolic compounds content, and antioxidant activity (measured by DPPH, FRAP, CUPRAC, ABTS, and ORAC) of wort, produced by Vienna, Melanoidin, Caramel pils and Special X malt or mixture of them. The results obtained were used for the modelling and optimisation of malt mixture that can be used for the production of functional beverages. Optimisation was made on the basis of wort extract, total phenolic compounds (measured by Folin–Ciocalteu method), and antioxidant activity, measured by DPPH, FRAP, and ORAC methods. Although optimised variants with high content of Special X malt showed highest antioxidant activity, they had an unpleasant taste and slow mash filtration rate. Therefore, the variant with 24.2% Vienna, 51.8% Melanoidin, 20% Caramel pils, and 4% Special X malts was chosen for the production of functional wort-based beverages.
