The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content

Abstract

The aim of this study was to enrich milk-based desserts with brewery malts without reducing the quality of the product. The addition of Carahell malt (3 g/100 g of dessert) increased shear stress values. The addition of Carahell or Carared malts (3 g/100 g of dessert) increased K and AT values of the desserts. The two malt types (at 1 g/100 g of dessert) had no effect on the hardness and adhesiveness of the products. The highest hardness was obtained with 3 g Carahell malt in 100 g of dessert. The highest storage modulus values at 20 °C, as well as the G′ and G″ values, were observed in desserts produced using Carahell malt (3 g/100 g). The addition of Carahell or Pale Wheat malts (3 g/100 g of dessert) introduced ferulic acid in free (0.06–0.09 μmol/100 g) as well as in free + bound forms (8.39–19.99 μmol/100 g). Also, p-coumaric acid in free (0.04–0.05 μmol/100 g) and free + bound (0.06–8.21 μmol/100 g) form and selected minor phenolic acids (syringic, p–OH–benzoic, chlorogenic, caffeic, sinapic and vanillic acids) were detected in the desserts. These results suggest the possibility of enriching milk-based desserts, which are low in plant-derived polyphenols, with very effective antioxidants from malts.