Abstract
The sensory attribute palate fullness of cereal-based beverages was shown to be affected by polymeric compounds and their macromolecular profile. During malting, the enzymatic degradation of polymers is technologically controlled by the malting parameters, namely the degree of steeping, germination time, and germination temperature. The macromolecular profile of a fermented cereal-based beverage consists of non-fermentable substance classes. Therefore, the macromolecular composition of a final beverage is originally dominated by the raw material, if conventional production methods are used. We investigated the influence of different cytolytic and proteolytic malt modifications on the macromolecular profile of lactic acid-fermented cereal-based beverages (a strain was selected that did not produce exopolysaccharides) and their resultant effect on the sensory perception of the attributes of palate fullness and mouthfeel. Asymmetrical-flow field-flow fractionation coupled with multi-angle light-scattering detection and refractive index detection is an analytical tool for macromolecular characterization to indicate differences in the macromolecular profile, molar mass, and molar mass distribution. The beverages produced using different modified malts demonstrated a considerable variation in their final composition, particularly in the composition of their macromolecular compounds. A higher level of malt modification led to a decrease in the high-molar-mass fraction and a consequent shift toward fractions with a lower molar mass. Malts produced from barley with increased crude protein contents resulted in a greater range within the macromolecular profile. The variation of germination time significantly influenced the number average molar mass, the total refractive index detection (dRI) peak area, and the high-molar-mass fraction, which contained cell wall polysaccharides (60–1200 kDa). The perception of the intensity of palate fullness was significantly correlated with specific macromolecular fractions, which were influenced by the malting parameter degree of steeping and the resultant modification. The perception of the mouthfeel descriptor watery varied significantly for different crude protein contents. Our results are beneficial for a targeted design of beverage composition based on the macromolecular profile by an improved selection of raw materials and malting technology.
Highlights
Palate fullness and mouthfeel are sensory quality parameters and key attributes for consumer acceptance and the drinkability of cereal-based beverages
The malts produced from barley with increased crude protein content showed higher values for soluble nitrogen and free amino nitrogen (FAN) compared with barley with a lower crude protein content
An increased crude protein content led to malts with a higher range of variation in their cytolytic modification
Summary
Palate fullness and mouthfeel are sensory quality parameters and key attributes for consumer acceptance and the drinkability of cereal-based beverages. The perception of the intensity of palate fullness and mouthfeel is intensely affected by the macromolecular profile of the cereal-based beverage [1,2,3,4,5,6]. As well as total macromolecular concentration, European Food Research and Technology (2020) 246:1219–1229 different non-volatile substance classes and their molar mass fractions affect the perception of palate fullness and mouthfeel [3,4,5,6,7,8,9,10,11,12,13,14,15,16,17]. The Kolbach index is calculated by the ratio of soluble nitrogen in relation to total protein content [16]
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