Program Book - Master Brewers Association of the Americas

P-162
Effect of high temperature–high humidity treatment of
germinated unkilned barley on malt quality and extract
characteristics
SINGH TEJINDER (1)
(1) Punjab Agricultural University, Ludhiana, Punjab, India
The effect of a high temperature–high humidity treatment (HT-
HHT) of germinated unkilned barley on malt quality and extract
characteristics was studied. Two samples of six-row barley were
steeped to 42% moisture and germinated, with and without
gibberellic acid, at 15°C for 5 days. The germinated barley was
placed in a high humidity (75–80%) atmosphere maintained at 45,
55, and 65°C, respectively. For each temperature, treatments were
carried out for 30, 60 and 90 min, respectively. At 45°C for 30–60
min, the malts developed high diastatic power and proteolytic
activity. The high values for cold water extract and reducing sugars
in the extracts indicated extensive amylolysis of starch granules
during HT-HHT of the germinated barley at 55–65°C. The worts
were light in color, with a pH of 5.3–5.8, and titratable acidity was in
the range of 0.09–0.23%. A consistent increase in soluble nitrogen
and Kolbach index was observed in the malts treated at 45–55°C for
30–90 min. Free α-amino nitrogen of the malts was in the desirable
range of 120–150 mg L –1 . Therefore, HT-HHT can be useful for
improving malt modification and wort characteristics and to shorten
the germination time for malts from poor quality barley.
Singh Tejinder is a professor in the Department of Food Science &
Technology, PAU, Ludhiana, India. Singh works on food malts,
malt extract concentrates, barley β-glucan, barley flour, starch,
and rheological characteristics of various food materials. Singh has
developed technology for malting of hulled barley, hull-less barley,
wheat, triticale, corn, and finger millet and prepared a grain extractmilk
beverage, β-glucan edible films, wheat and hull-less barley
malt extrudates, and barley flour noodles. Singh has mashed wheat
and hull-less barley malts with whey and buttermilk and prepared
extract concentrates for the manufacturing of nighttime drinks. Singh
has also taught several undergraduate and post-graduate courses
and guided students for post-graduate degrees in food technology.
Singh has a total of 33 years experience.
146
Poster Session: Microbiology
Moderator: Kelly Tretter, New Belgium Brewing Company, Fort
Collins, CO
P-163
A novel homogeneous enzyme immunoassay for rapid on-site
analysis of deoxynivalenol in grain
SHERMAN CHAN (1), Paul Schwarz (2), Bing Zhou (3)
(1) Diagnostix, Ltd., Mississauga, ON, Canada; (2) Department
of Plant Science, North Dakota State University, Fargo, ND; (3)
Department of Biosystems Engineering and Food Sciences, Zhejiang
University, Hongzhou, P.R. China
A new on-site test for the mycotoxin deoxynivalenol (DON) was
developed using a novel homogeneous enzyme immunoassay
(HEIA) method. In this new DON test, the technology is designed
for rapid, quantitative analysis in grain matrices using a manual
microplate-based format. The test mechanism was described in
detail, and its performance was compared with commercial enzyme
linked immuno-sorbant assay (ELISA) test kits and other analytical
methods, including HPLC and GC-MS. Grain extracts were prepared
for analysis from barley, malted barley and wheat. The DON value
was tested with the new HEIA test in a side-by-side comparison with
two commercial ELISA kits (Veratox and EZ-Quant). Results from
this study demonstrate that the accuracy and precision of the DON
HEIA test is consistently equivalent to the corresponding ELISA
systems. Accuracy and precision were shown to fall well within
the official certification requirements of the US Department of
Agriculture. The results of this study indicate that the new HEIA
test can be effectively used for on-site DON testing and offers the
additional advantages of speed and simplicity. Relevant to the
brewing industry, there is a compelling need for simple, rapid and
reliable methods of DON analysis at on-site locations within the
grain supply chain, most notably where testing is performed in
grain elevators at high volumes. Currently, manual ELISA tests
service the majority of these sites. As heterogeneous systems, ELISA
requires multiple wash steps and timed incubations, as well as an
appreciable amount of time and skill to accomplish. In contrast,
the new homogeneous system described here eliminates these and
other steps, reducing the procedure to a simple “mix and measure”
approach that can generate results in approximately 5 minutes with
accuracy and precision comparable to ELISA.
Sherman H. Chan received his bachelors degree from the National
Taiwan University. Chan moved to the United States to pursue an
advanced degree at North Dakota State University, Fargo. Upon
receiving his masters degree in cereal chemistry and technology,
Chan was employed at the Fleischmann Malting Company as a
quality control lab manager and then at the Pabst Brewing Company
as a research chemist. Chan joined Rahr Malting Company in 1980
as the technical director in charge of research and quality control
until his retirement in 2006. Chan has been a technical and food
marketing consultant for Diagnostix since 2007. Over the past
10 years, he has been a short course instructor for the ASBC and
MBAA and has worked as a malting consultant and short course
instructor for the U.S. Grains Council to promote U.S. barley in Asia
and South America. Chan has been a member of the ASBC, MBAA,
AMBA Technical Committee, IOB, and AACC International. He has
served as president of the ASBC and is active in their past-president
activities.