Modelling of Malt Mixture for the Production of Wort with Increased Biological Value

Abstract

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.

Keywords

• mixture design
• malt
• antioxidant activity
• phenolic compounds