Abstract
There are numerous scientific publications about the folate content of several types of beers available in commercial trade, but there is limited information about the effect of raw materials and technological steps of brewing on folate content. In this study the aim was to investigate different raw materials and the evolution of folate content during laboratory and pilot scale brewing. For the determination of folate content of different malts, three types of barley malts (Pilsner, Caramel, and Coloring), wheat malt, rye malt, and oat malt were analysed. For the study of the evolution of folate content during the brewing process, worts were produced on laboratory and pilot scale. Among malts, Pilsner type barley malt had the highest folate content (44.7 μg/100 g d.m.). During brewing the protein rest seemed to dissolve the majority of the folate content, and with the increasing temperature of the β- and α-amylase rests there was a further dissolution. Filtration and sparging did not have negative effect on folate concentration related to the extract content of the wort. Hop boiling had no negative effect on folate content, folate seemed to be stable during the one-hour boiling. Natural folate of barley malt seemed to be stable through the technological steps of brewing, offering the possibility to produce a foodstuff with high natural folate content.
Highlights
There are numerous scientific publications about the folate content of several types of beers available in commercial trade, but there is limited information about the effect of raw materials and technological steps of brewing on folate content
The folate contents of the malts produced from different grains are given in μg/100 g related to dry matter (d.m.)
It can be stated that during the protein rest of mashing, the majority of the folate content already goes into solution, but with the increase of temperature to the β- and α-amylase rests there is a further minor dissolution of folate
Summary
There are numerous scientific publications about the folate content of several types of beers available in commercial trade, but there is limited information about the effect of raw materials and technological steps of brewing on folate content. In this study the aim was to investigate different raw materials and the evolution of folate content during laboratory and pilot scale brewing. For the study of the evolution of folate content during the brewing process, worts were produced on laboratory and pilot scale. There is lack of information about the effect of raw materials and technological steps of brewing on folate content that could be helpful to understand the evolution of folate during the brewing process and to get a deeper insight into what makes the folate content of each product so different. Folate belongs to the vitamin B family It serves as an essential coenzyme in one carbon metabolism, principally as acceptor and donor of one-carbon units. Methods to quantify folates in food samples are complicated due to the numerous forms of native folates, their instability, the complexity and variety of food matrices, and the relatively low concentration of the analytes
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