Program Book - Master Brewers Association of the Americas

P-98
Withdrawn
P-99
Antioxidant activities and phenolic profiles of millet wine
during storage
JING-IONG YANG (1), Chin-Yu Su (1)
(1) National Kaohsiung Marine University, Taiwan
Cereal wine has been claimed to have health-promoting effects,
which may be related to antioxidant activity. This research presents
information related to the flavonoid and total phenol contents of
millet wine stored for different periods (1, 4, 6, 8, or 10 months)
at 4°C and their antioxidant activities, including linoleic acid
peroxidation inhibition, reducing powder, ferrous ion chelating
capacity, and scavenging activity on the free radical DPPH during
storage compared with synthetic antioxidants, such as α-tocopherol
and BHA. Moreover, twelve phenolic compounds, including gallic
acid, protocatechuic acid, gentisic acid, (+)-catechin, vanillic acid,
caffeic acid, syingic acid, (–)-epicatechin, ρ-coumaric acid, ferulic
acid, cinnamic acid, and quercetin in millet wine were identified
by HPLC. This study aimed to compare the antioxidant activities of
millet wines stored during different periods and to analyze phenolic
constituents for their contributions to antioxidant activities.
Results indicated that millet wines exhibited noticeable antioxidant
activities and that linoleic acid peroxidation inhibition reducing
powder were highly correlated with total phenol contents. Moreover,
DPPH free radical scavenging activity and reducing powder were
highly correlated with flavonoid contents.
Jing-Iong Yang has worked in the National Kaohsiung Marine
University, Taiwan, since 2001. He is an associate professor in the
Seafood Science Department of KMU. His current research focuses on
the functionality of foods and beverages. Jing-Iong received his B.S.
degree in agricultural chemistry and M.S. degree in food engineering
from the National Taiwan University in 1991 and 1996, respectively.
From 1996 to 2000 he studied at Karl J. Siebert’s laboratory
(brewing chemistry major) at Cornell University and was awarded a
Ph.D. degree in food science and technology.
P-100
The use of response surface methodology to optimize malting
conditions of teff (Eragrostis tef L.) as a raw material for
gluten-free foods
MARTIN ZARNKOW (1), Cynthia Almaguer (2), Felix Burberg (1),
Werner Back (1), Elke Arendt (3), Stefan Kreisz (4), Martina Gastl
(1)
(1) Lehrstuhl für Technologie der Brauerei I, Technische Universität
München-Weihenstephan, Freising; (2) Jacob’s University Bremen,
Bremen, Germany; (3) Department of Food and Nutritional Science,
National University of Ireland, University College Cork, Ireland; (4)
Novozymes AS, Bagsvaerd, Køpenhavn, Denmark
Celiac disease (CD) is a condition in which the person’s body reacts
to the prolamins of wheat, rye, barley, and oats. The only way to treat
CD is a total lifelong avoidance of gluten consumption. In this study
teff (Eragrostis tef L.), which belongs to the family Poaceae, which is
regarded as gluten-free, was used as raw material. The objective of
this study was to optimize malting conditions to produce a glutenfree
malt of high quality for gluten-free foods. Teff, with a thousand
kernel weight of 0.3–0.4 g, needed special arrangements like small
sieves etc. Teff has a remarkable agronomic advantage because
its water requirement is probably the lowest of any major cereal.
Response surface methodology was used to investigate the influence
of three malting parameters, vegetation time, degree of steeping and
temperature, on the quality of teff malt. Each predictor variable was
tested at three levels. Vegetation times were 1, 2 and 3 days, degrees
of steeping were 44, 50 and 52% and vegetation temperatures were
18, 21 and 25°C. A kilning temperature of 65°C was used. The
analyses used were based on methods outlined in EBC or by MEBAK.
The raw material was yielded in 2006 in Utah, USA. A range of malt
quality parameters was determined including extract, apparent
attenuation limit, gelatinization temperature, α-amylase activity,
β-amylase activity, limit dextrinase activity, Kolbach index, α-amino
nitrogen, viscosity, and color. This publication shows clearly that
on the one hand RSM is a proven method for testing the malting
conditions of unknown cereals, and on the other hand Eragrostis tef
is a crop with potential as a raw material for malting purposes.
Martin Zarnkow apprenticed as a brewer and maltster from 1989
to 1991 at a small brewery in Frankonia. Zarnkow finished a Dipl.-
Ing. (FH) degree with an option in brewing technology in 1996 at
TU München Weihenstephan. Zarnkow worked as a brew master
for one year in a medium-sized brewery in Germany. Since 1997,
Martin has been a scientific assistant and head of the beer laboratory
at the Lehrstuhl für Technologie der Brauerei I at the TU München
Weihenstephan. Since September 2005 Martin has been working as
a Ph.D. research fellow at the University College of Cork, Ireland on
“Malting and Brewing with Non-traditional Cereals.”
115