Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.298797

Keywords:

buckwheat malt, plasma chemical activation, aqueous solutions, hydrogen peroxide, amino acids

Abstract

The result of the conducted research is the development of buckwheat malt production technology using plasma-chemically activated aqueous solutions. Buckwheat grain with high starch content became the object of research. The main technological problem is obtaining high-quality brewing malt suitable for the production of gluten-free beer. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the process of germination of buckwheat grains and an effective disinfectant of buckwheat malt has been experimentally proven. It is shown that the use of plasma chemical activation of technological solutions allows to speed up the process of moistening of buckwheat grain by more than 2 times. The energy and germination capacity of buckwheat grains, when using plasma-chemically activated aqueous solutions, underwent positive changes. The effect of increasing the energy of germination was from 8 to 14 %, and the ability to germinate was 2–9 %. The amylolytic activity of buckwheat malt was analyzed, an increase in amylolytic activity in the range of 30–77 units/g was noted. The extractability of buckwheat malt was investigated separately. This indicator increased by 2–9 % depending on the concentration of peroxides in the solution. The Kolbach index also increased by 2–10 %, which indicates an intensive course of proteolysis. The total amount of amino acids in the experimental samples increased by 619 mg/100 g. There was a significant decrease in the viscosity of the wort, which indicates the high solubility of the obtained buckwheat malt.

The technology can be applied in the industrial production of brewing malt and sprouted buckwheat grain of functional purpose. The developed buckwheat malting technology will receive priority in the production of environmentally friendly buckwheat malts of universal purpose that are not contaminated with pathogenic microflora

Author Biographies

Olena Kovalova, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Food Technologies

Natalia Vasylieva, Dnipro State Agrarian and Economic University

Doctor of Economic Sciences, Professor

Department of Information Systems and Technology

Ivan Haliasnyi, Ukrainian Engineering Pedagogics Academy

PhD

Department of Restaurant, Hotel and Tourist Business

Tatiana Gavrish, State Biotechnological University

PhD, Associate Professor, Head of Department

Department of Technology of Bakery and Confectionery

Aliona Dikhtyar, State Biotechnological University

PhD, Associate Professor

Department of Food Technology in the Restaurant Industry

Svitlana Andrieieva, State Biotechnological University

PhD, Associate Professor

Department of Food Technology in the Restaurant Industry

Tatiana Gontar, Ukrainian Engineering Pedagogics Academy

PhD

Department of Restaurant, Hotel and Tourist Business

Olha Osmanova, National Technical University “Kharkiv Polytechnic Institute”

Assistant

Department of Occupational and Environmental Safety

Svitlana Omelchenko, State Biotechnological University

PhD, Associate Professor

Department of Food Technology in the Restaurant Industry

Oleksandr Ashtaiev, Separate Structural Unit "Kharkiv Trade and Economic College of the State Trade and Economics University"

Lecturer

Cyclical Commission of Food Technology and Hotel-Restaurant Business

References

  1. Kim, S. J., Sohn, H. B., Suh, J. T., Kim, G. H., Hong, S. Y., Chang, D. C. et al. (2017). Domestic and Overseas Status of Buckwheat Production and Future Trends. Journal of the Korean Society of International Agricultue, 29(3), 226–233. https://doi.org/10.12719/ksia.2017.29.3.226
  2. Lu, L., Murphy, K., Baik, B. (2013). Genotypic Variation in Nutritional Composition of Buckwheat Groats and Husks. Cereal Chemistry, 90 (2), 132–137. https://doi.org/10.1094/cchem-07-12-0090-r
  3. Ikeda, K. (2002). Buckwheat composition, chemistry, and processing. Advances in Food and Nutrition Research, 395–434. https://doi.org/10.1016/s1043-4526(02)44008-9
  4. Giménez-Bastida, J., Piskuła, M., Zieliński, H. (2015). Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review. Polish Journal of Food and Nutrition Sciences, 65 (1), 9–20. https://doi.org/10.1515/pjfns-2015-0005
  5. Vasylieva, N., Vinichenko, I., Katan, L. (2015). Economic and mathematical evaluation of Ukrainian agrarian market by branches. Econimic Annals – XXI, 9-10, 41–44. Available at: http://nbuv.gov.ua/UJRN/ecchado_2015_9-10_10
  6. Borgonovi, S. M., Chiarello, E., Pasini, F., Picone, G., Marzocchi, S., Capozzi, F. et al. (2023). Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum). Foods, 12 (10), 2047. https://doi.org/10.3390/foods12102047
  7. Kovaliova, O., Tchoursinov, Y., Kalyna, V., Koshulko, V., Kunitsia, E., Chernukha, A. et al. (2020). Identification of patterns in the production of a biologically-active component for food products. Eastern-European Journal of Enterprise Technologies, 2 (11 (104)), 61–68. https://doi.org/10.15587/1729-4061.2020.200026
  8. Zhygynov, D. A., Soc, S. M., Drozdov, A. Y. (2016). Production and quality of buckwheat products. Grain Products and Mixed Fodder’s, 64 (4), 22–25. https://doi.org/10.15673/gpmf.v64i4.263
  9. Sturza, A., Păucean, A., Chiș, M. S., Mureșan, V., Vodnar, D. C., Man, S. M. et al. (2020). Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns. Applied Sciences, 10 (22), 7969. https://doi.org/10.3390/app10227969
  10. Brajdes, C., Vizireanu, C. (2012). Sprouted buckwheat an important vegetable source of antioxidants. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology, 36 (1), 53–60.
  11. Zhao, X., Li, C., Jiang, Y., Wang, M., Wang, B., Xiao, L. et al. (2020). Metabolite fingerprinting of buckwheat in the malting process. Journal of Food Measurement and Characterization, 15 (2), 1475–1486. https://doi.org/10.1007/s11694-020-00737-1
  12. Xu, F., Gao, Q., Ma, Y., Guo, X., Wang, M. (2014). Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property. Journal of Food Quality, 37 (5), 318–328. https://doi.org/10.1111/jfq.12101
  13. Giovanelli, G., Bresciani, A., Benedetti, S., Chiodaroli, G., Ratti, S., Buratti, S., Marti, A. (2023). Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses. Foods, 12 (19), 3578. https://doi.org/10.3390/foods12193578
  14. Kumari, S., Singh, B., Kaur, A. (2023). Influence of malted buckwheat, foxtail and proso millet flour incorporation on the physicochemical, protein digestibility and antioxidant properties of gluten-free rice cookies. Food Chemistry Advances, 3, 100557. https://doi.org/10.1016/j.focha.2023.100557
  15. Molinari, R., Costantini, L., Timperio, A. M., Lelli, V., Bonafaccia, F., Bonafaccia, G., Merendino, N. (2018). Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science, 80, 37–43. https://doi.org/10.1016/j.jcs.2017.11.011
  16. Ispiryan, L., Kuktaite, R., Zannini, E., Arendt, E. K. (2021). Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process. Food Chemistry, 343, 128549. https://doi.org/10.1016/j.foodchem.2020.128549
  17. Yang, D., Gao, X. (2020). Progress of the use of alternatives to malt in the production of gluten-free beer. Critical Reviews in Food Science and Nutrition, 62 (10), 2820–2835. https://doi.org/10.1080/10408398.2020.1859458
  18. Rubio-Flores, M., Serna-Saldivar, S. O. (2016). Technological and Engineering Trends for Production of Gluten-Free Beers. Food Engineering Reviews, 8 (4), 468–482. https://doi.org/10.1007/s12393-016-9142-6
  19. Dabija, A., Ciocan, M. E., Chetrariu, A., Codină, G. G. (2022). Buckwheat and Amaranth as Raw Materials for Brewing, a Review. Plants, 11 (6), 756. https://doi.org/10.3390/plants11060756
  20. Koshova, V., Mukoid, R., Parkhomenko, A. (2020). Influence of low-gluten grain crops on beer properties. Ukrainian Food Journal, 9 (3), 600–609. https://doi.org/10.24263/2304-974x-2020-9-3-9
  21. Brasil, V. C. B., Guimarães, B. P., Evaristo, R. B. W., Carmo, T. S., Ghesti, G. F. (2021). Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing. Food Science and Technology, 41, 265–272. https://doi.org/10.1590/fst.15920
  22. Buiatti, S., Bertoli, S., Passaghe, P. (2017). Influence of gluten-free adjuncts on beer colloidal stability. European Food Research and Technology, 244 (5), 903–912. https://doi.org/10.1007/s00217-017-3010-3
  23. Dabija, A., Ciocan, M. E., Chetrariu, A., Mirzan, D. (2021). Comparative evaluation of the physico-chemical characteristics of buckwhweat malt and barley malt. 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021 Nano Bio Green and Space Technologies for Sustainable Future. https://doi.org/10.5593/sgem2021/6.1/s25.13
  24. Gumienna, M., Górna, B. (2020). Gluten hypersensitivities and their impact on the production of gluten-free beer. European Food Research and Technology, 246 (11), 2147–2160. https://doi.org/10.1007/s00217-020-03579-9
  25. Tanashkina, T., Peregoedova, A., Semenyuta, A., Boyarova, M. (2020). Gluten-free Buckwheat Kvass with Aromatic Raw Materials. Food Processing: Techniques and Technology, 50 (1), 70–78. https://doi.org/10.21603/2074-9414-2020-1-70-78
  26. Kim, S.-L., Kim, S.-K., Park, C.-H. (2004). Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Research International, 37 (4), 319–327. https://doi.org/10.1016/j.foodres.2003.12.008
  27. Serikbaeva, A., Tnymbaeva, B., Mardar, M., Tkachenko, N., Ibraimova, S., Uazhanova, R. (2021). Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality. Eastern-European Journal of Enterprise Technologies, 4 (11 (112)), 6–16. https://doi.org/10.15587/1729-4061.2021.237369
  28. Al-Taher, F., Nemzer, B. (2023). Effect of Germination on Fatty Acid Composition in Cereal Grains. Foods, 12 (17), 3306. https://doi.org/10.3390/foods12173306
  29. Dumitru, C., Dinica, R. M., Bahrim, G.-E., Vizireanu, C., Baroiu, L., Iancu, A. V., Draganescu, M. (2021). New Insights into the Antioxidant Compounds of Achenes and Sprouted Buckwheat Cultivated in the Republic of Moldova. Applied Sciences, 11 (21), 10230. https://doi.org/10.3390/app112110230
  30. Liu, C.-L., Chen, Y.-S., Yang, J.-H., Chiang, B.-H. (2007). Antioxidant Activity of Tartary (Fagopyrum tataricum (L.) Gaertn.) and Common ( Fagopyrum esculentum Moench) Buckwheat Sprouts. Journal of Agricultural and Food Chemistry, 56 (1), 173–178. https://doi.org/10.1021/jf072347s
  31. Kim, Y. S., Kim, J. G., Lee, Y. S., Kang, I. J. (2005). Comparison of the chemical components of buckwheat seed and sprout. Journal of the Korean Society of Food Science and Nutrition, 34 (1), 81–86. https://doi.org/10.3746/jkfn.2005.34.1.081
  32. Yıltırak, S., Kocadağlı, T., Evrim Çelik, E., Özkaynak Kanmaz, E., Gökmen, V. (2022). Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal. Food Chemistry, 389, 133075. https://doi.org/10.1016/j.foodchem.2022.133075
  33. Yıltırak, S., Kocadağlı, T., Çelik, E. E., Özkaynak Kanmaz, E., Gökmen, V. (2021). Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating. Journal of Agricultural and Food Chemistry, 69 (32), 9419–9433. https://doi.org/10.1021/acs.jafc.1c03316
  34. Aloo, S. O., Ofosu, F. K., Kilonzi, S. M., Shabbir, U., Oh, D. H. (2021). Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration. Nutrients, 13 (8), 2882. https://doi.org/10.3390/nu13082882
  35. Zenkova, M., Melnikova, L., Timofeeva, V. (2023). Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value. Food Processing: Techniques and Technology, 53 (2), 316–325. https://doi.org/10.21603/2074-9414-2023-2-2435
  36. Emch, A. W., Burroughs, S., Gaspar-Hernandez, J., Waite-Cusic, J. G. (2021). Salmonella Growth during the Soaking Step of ‘Sprouted’ Grain, Nut, and Seed Production. Food Protection Trends, 41 (3), 314. https://doi.org/10.4315/1541-9576-41.3.314
  37. Zenkova, M., Melnikova, L. (2022). Microbiological Assessment of Wheat and Buckwheat Sprouting Process. Food Processing: Techniques and Technology, 51 (4), 795–804. https://doi.org/10.21603/2074-9414-2021-4-795-804
  38. Ding, J., Feng, H. (2019). Controlled germination for enhancing the nutritional value of sprouted grains. Sprouted Grains, 91–112. https://doi.org/10.1016/b978-0-12-811525-1.00005-1
  39. Kovalova, O., Vasylieva, N., Haliasnyi, I., Gavrish, T., Dikhtyar, A., Andrieieva, S. et al. (2023). Development of buckwheat groats production technology using plasma-chemically activated aqueous solutions. Eastern-European Journal of Enterprise Technologies, 6 (11 (126)), 59–72. https://doi.org/10.15587/1729-4061.2023.290584
  40. Kovaliova, O., Vasylieva, N., Stankevych, S., Zabrodina, I., Mandych, O., Hontar, T. et al. (2023). Development of a technology for the production of germinated flaxseed using plasma-chemically activated aqueous solutions. Eastern-European Journal of Enterprise Technologies, 4 (11 (124)), 6–19. https://doi.org/10.15587/1729-4061.2023.284810
  41. Kovalova, O., Vasylieva, N., Stankevych, S., Zabrodina, I., Haliasnyi, I., Gontar, T. et al. (2023). Determining the effect of plasmochemically activated aqueous solutions on the bioactivation process of sea buckthorn seeds. Eastern-European Journal of Enterprise Technologies, 2 (11 (122)), 99–111. https://doi.org/10.15587/1729-4061.2023.275548
  42. Kovaliova, О., Pivovarov, О., Vasylieva, N., Koshulko, V. (2023). Obtaining of rice malt with the use of plasma-chemically activated aqueous solutions. Food Science and Technology, 16 (4). https://doi.org/10.15673/fst.v16i4.2542
  43. Pivovarov, O., Kovaliova, O. (2019). Features of grain germination with the use of aqueous solutions of fruit acids. Food Science and Technology, 13 (1). https://doi.org/10.15673/fst.v13i1.1334
  44. Pivovarov, O., Kovaliova, O., Khromenko, T., Shuliakevych, Z. (2017). Features of obtaining malt with use of aqueous solutions of organic acids. Food Science and Technology, 11 (4). https://doi.org/10.15673/fst.v11i4.728
  45. Pivovarov, O. A., Kovalоva, O. S., Matsyuk, Ch. V. (2022). Innovative grain germination stimulators of natural origin. Science, Technologies, Innovation, 4 (24), 31–44. https://doi.org/10.35668/2520-6524-2022-4-03
  46. Kovaliova, O., Pivovarov, O., Kalyna, V., Tchoursinov, Y., Kunitsia, E., Chernukha, A. et al. (2020). Implementation of the plasmochemical activation of technological solutions in the process of ecologization of malt production. Eastern-European Journal of Enterprise Technologies, 5 (10 (107)), 26–35. https://doi.org/10.15587/1729-4061.2020.215160
  47. Pivovarov, O., Kovaliova, O., Koshulko, V. (2020). Effect of plasmochemically activated aqueous solution on process of food sprouts production. Ukrainian Food Journal, 9 (3), 576–587. https://doi.org/10.24263/2304-974x-2020-9-3-7
  48. Pivovarov, О., Kovalova, О., Koshulko, V., Aleksandrova, A. (2022). Study of use of antiseptic ice of plasma-chemically activated aqueous solutions for the storage of food raw materials. Food Science and Technology, 15 (4). https://doi.org/10.15673/fst.v15i4.2260
  49. Pivovarov, О., Kovalova, О., Koshulko, V. (2022). Disinfection of marketable eggs by plasma-chemically activated aqueous solutions. Food Science and Technology, 16 (1). https://doi.org/10.15673/fst.v16i1.2289
  50. Pivovarov, О., Kovaliova, О., Koshulko, V. (2022). Effect of plasma-chemically activated aqueous solutions on the process of disinfection of food production equipment. Food Science and Technology, 16 (3). https://doi.org/10.15673/fst.v16i3.2392
  51. Kovaliova, O., Pivovarov, O., Koshulko, V. (2020). Study of hydrothermal treatment of dried malt with plasmochemically activated aqueous solutions. Food Science and Technology, 14 (3). https://doi.org/10.15673/fst.v14i3.1799
  52. Kovalova, O. S. (2022). Innovatsiyna tekhnolohiya vyrobnytstva hrechanoi krupy. Proceedings of the XIV International Scientific and Practical Conference: Modern stages of scientific research development, 453–460. Available at: https://isg-konf.com/wp-content/uploads/2022/12/Modern-stages-of-scientific-research-development.pdf
  53. Evans, D. E., Redd, K., Haraysmow, S. E., Elvig, N., Metz, N., Koutoulis, A. (2014). The Influence of Malt Quality on Malt Brewing and Barley Quality on Barley Brewing with Ondea Pro, Compared by Small-Scale Analysis. Journal of the American Society of Brewing Chemists, 72 (3), 192–207. https://doi.org/10.1094/asbcj-2014-0630-01
  54. Calafiore, G. C., El Ghaoui, L. (2014). Optimization Models. Cambridge: Cambridge University Press. https://doi.org/10.1017/cbo9781107279667
  55. Greene, W. (2017). Econometric Analysis. London: Pearson Learning Solutions, 1176.
  56. Aggarwal, C. C., Reddy, C. K. (2014). Data Clustering: Algorithms and Applications. London: Chapman and Hall/CRC, 652.
Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Downloads

Published

2024-02-28

How to Cite

Kovalova, O., Vasylieva, N., Haliasnyi, I., Gavrish, T., Dikhtyar, A., Andrieieva, S., Gontar, T., Osmanova, O., Omelchenko, S., & Ashtaiev, O. (2024). Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions. Eastern-European Journal of Enterprise Technologies, 1(11 (127), 38–51. https://doi.org/10.15587/1729-4061.2024.298797

Issue

Vol. 1 No. 11 (127) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2024 Olena Kovalova, Natalia Vasylieva, Ivan Haliasnyi, Tatiana Gavrish, Aliona Dikhtyar, Svitlana Andrieieva, Tatiana Gontar, Olha Osmanova, Svitlana Omelchenko, Oleksandr Ashtaiev

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.