Barley Syrup Research Articles

Monitoring honey adulteration with sugar syrups using an automatic pulse voltammetric electronic tongue

The new tendency to detect adulterated honey is the development of affordable analytical equipment that is in-line and manageable, enabling rapid on site screening. Therefore, the aim of this work was to apply an electronic tongue based on potential multistep pulse voltammetry, in combination with multivariate statistical techniques to detect and quantify syrup in honey. Pure monofloral honey (heather, orange blossom and sunflower), syrup (rice, barley and corn), and samples simulating adulterated honey with different percentages of syrup (2.5, 5, 10, 20 and 40) were evaluated. An automatic, electrochemical system for cleaning and polishing the electronic tongue sensors (Ir, Rh, Pt, Au) significantly improved the repeatability and accuracy of the measurements. PCA analysis showed that the proposed methodology is able to distinguish between types of pure honey and syrup, and their different levels of adulterants. A subsequent PLS analysis successfully predicted the level of the adulterants in each honey, achieving good correlations considering the adjusting parameters. The best results being for sunflower honey adulterated with corn syrup and heather honey with barley syrup (r2 = 0.997), and heather with corn (r2 = 0.994) whereas the weakest was found for heather honey adulterated with brown rice syrup (r2 = 0.763) and orange blossom honey with corn syrup (r2 = 0.879). The measurement system here proposed could be a very quick and effective option for the honey packaging sector with the finality of providing information about a characteristic as important as the adulteration of honey.

Evaluation of Some Attractive Materials and Application Control Methods on the Efficacy of Certain Pesticides Against Monacha cartusiana Snail Under Field Conditions in Sharkia Governorate.

The effect of attractive materials and several application control methods of poisonous baits on the efficacy of Agrinate and Gastrotox against Monacha cartusiana snail were studied under field conditions. Results revealed that sugarcane syrup had the upper hand in increasing reduction percentages of M. cartusiana followed by (mixture of sugarcane syrup with yeast) and Birell syrup (barley syrup) while the yeast alone had the lowest reduction percentage. Regarding to the evaluation of three application control methods of poisonous baits for (Gastrotox and Agrinate) it gave different results. The hand sowing of Gastrotox is the best method followed by stack under plant while application on plastic pieces has the lowest reduction percentages. Conversely, application of Agrinate on plastic pieces gave the highest reduction percentage while hand sowing was the lowest one. Finally it cloud be recommended that application of Agrinate (prepared bait) on plastic pieces and hand sowing of Gastrotox (ready baits)were the best methods for controlling land snail under field conditions.

Phenolic content, antioxidant and antibacterial activity of selected natural sweeteners available on the Polish market

Seventeen natural sweeteners available on the Polish market were screened for total phenolic content, by the Folin-Ciocalteu method, and for antioxidant activity, using the ferric reducing antioxidant power (FRAP) assay and the 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulphonic acid) radical cation decolorization assay (ABTS·+). In addition, we analyzed antibacterial activities against Staphylococcus aureus strains: both those susceptible and those resistant to methicillin (MRSA). The results of the study showed that total phenolic content, antioxidant activity and antibacterial activity differ widely among different samples of sweeteners. Phenolic content, expressed as a gallic acid equivalent, ranged from 0 mg kg−1 in white, refined sugar, xylitol and wheat malt syrup to 11.4 g kg−1 in sugarcane molasses. Antioxidant activity was lowest in refined white sugar, xylitol, brown beet sugar, liquid fructose, and rape honey; it was average in spelt syrup and corn syrup, and highest in sugar cane, beet molasses, date and barley syrups. Despite the great variety of sweeteners, a strong correlation was noted between the concentration of phenolics and antioxidant properties, as determined by the ABTS·+ method (r = 0.97) and the FRAP assay (r = 0.77). The strongest antibacterial activity was observed in sugarcane molasses, which was lethal to S. aureus strains at 2 and 4% concentrations in medium for susceptible and MRSA strains respectively. Other sweeteners kill bacteria in 6–15% solutions, whereas some did not show any antibacterial activities against S. aureus strains, even at 20% concentrations. Due to their high antioxidant and antibacterial activities, some of the tested sweeteners have potential therapeutic value as supporting agents in antibiotic therapy.

Effect of Talbinah food consumption on depressive symptoms among elderly individuals in long term care facilities, randomized clinical trial

Talbinah is a barley syrup cooked with milk and sweetened by honey. In his famous Hadith on Talbinah, the Prophet Mohammad (SAW) recommended it when sad events happen for its effect on soothing hearts and relieving sadness. This 3-week crossover designed, randomized clinical trial was conducted to determine the effect of Talbinah on mood and depression among institutionalized elderly people in Seremban. A sample of 30 depressed elderly subjects (21 men and 9 women) was selected from the long term care facility. Three different interview-based validated scales (Geriatric Depression Scale, Depression Anxiety Stress Scales, and Profile of Mood States) were used to determine mood, depression, stress, and anxiety at week 0, 3, 4, and 7. The nutritional value of Talbinah was examined using proximate food analysis, minerals content analysis, and differential amino acid analysis. The results indicated that Talbinah is a high carbohydrate food (86.4%) and has a high tryptophan: branch chain amino acids ratio (1:2). A Wilcoxon nonparametric test showed that there was a statistically significant decrease on depression, stress, and mood disturbances scores among the intervention group (P < 0.05) for all parameters. In conclusion, Talbinah has the potential to reduce depression and enhance mood among the subjects. Ingestion of functional foods such as Talbinah may provide a mental health benefit to elderly people.

Effects on exercise metabolism of varying dietary starch and sugar proportions.

Studies of the effect of varying dietary carbohydrate compositions on exercise metabolism of horses are scarce. In the present study, the starch and sugar proportions were altered in the diet to 4 Standardbred horses. In a crossover experiment, the horses were offered a hay and oat diet, where the oats were substituted for barley syrup (BS) at 4 levels (BS 0, 0.5, 1.0 and 1.5 kg). Each diet was consumed for 21 days and both an incremental treadmill exercise test (IE) and a 40 min submaximal exercise test (SE) were performed. During the IE there was a significant (P<0.05) increase in mean VO2 on BS 1.5 and at the highest speed respiratory exchange ratio (RER) was significantly lower on BS 1.0 and 1.5. During the SE, RER and HR were significantly higher on BS 1.0 and 1.5. There were no significant effects of diets on plasma levels of glucose, lactate and insulin. Following the SE there was a significant decrease in the muscle glycogen content on BS 0, which was not observed in the other diets. In addition, there was a numerical decrease in the glycogen utilisation with increasing proportions of sugar in the diet. In conclusion, this study indicates that horses on diets with a high sugar inclusion respond with an increased heart rate during exercise of lower intensities; and that the response in VO2 and RER may differ depending on the exercise intensity. In addition, glycogen utilisation during submaximal exercise was lowered when daily sugar intake was increased. However, further investigation is needed to evaluate whether this strategy of feeding could be beneficial for exercising horses competing over endurance distances.

Enzymic hydrolysis of protein during barley spent grains mashing

High nitrogen barley syrup (HNBS) was obtained by mashing barley spent grains with neutral proteinase. The total nitrogen to carbohydrate ratio in the HNBS was three times higher than in typical barley syrup. In order to enhance the liberation of free amino acids, the spent grains were hydrolysed simultaneously with proteinase and barley peptidase extract; the α-amino to total nitrogen ratio increased from 11.4 to 14.6%. During mashing with peptidase extract, the protein solubilization rate was lower than during mashing with neutral proteinase only. Data analysis by means of the modified Foster-Niemann equation suggested that endopeptidase inhibitors, possibly present in the peptidase extract, caused by decrease of protein solubilization rate. The isolation of the bacterial proteinase inhibitors from peptidase extract indicates that they affected the protein solubilization process.

Production of high purity fructose from barley syrups using semi‐continuous chromatography

AbstractA semi‐continuous counter current chromatographic refiner, developed in this department, was used to produce high fructose syrup from an industrial barley syrup containing 42% fructose, 52% glucose and 6% maltose and oligosaccharides. The chromatographic refiner consisted of twelve 5.4 cm i.d. columns, each packed to a height of 65.5 cm with KORELA VO7C calcium charged resin, with a particle size range 150–300 μm. At a throughput of 32.1 kg sugar solids/m3 resin/h, the fructose rich product obtained was 95% pure and had a concentration of 11.3% w/v, while the glucose rich product contained only 4.5% fructose and had a concentration of 22.56% w/v.

THE BARLEY PROTEIN DEGRADATION: EFFECT OF NEUTRAL PROTEINASE CONCENTRATION ON PROTEIN DEGRADATION KINETICS

The time course of barley protein degradation was investigated in two cases: (i) in mashing of raw barley with different concentrations of bacterial neutral proteinase in the presence of α-amylase. and (ii) in mashing of spent grains, remaining after barley syrup preparation, with different proteinase concentrations. Protein solubilisation and α-amino nitrogen liberation rates decrease in the course of barley and spent grains hydrolysis. Initial protein degradation rates in spent grains mashing are lower than in native barley. Gel-chromatography of supernatants of the mash in the course of hydrolysis has indicated that the proteinase becomes increasingly occupied with solubilised proteins as the process proceeds. plotting the kinetics data for protein solubilisation in Foster-Niemann coordinates straight lines with high correlation (r=0·999) for both cases of hydrolysis have been obtained. For different enzyme concentrations the straight lines have been closely parallel with positive slope. A high correlation between ordinate intercept in Foster-Niemann coordinates and proteinase concentrations has been obtained. Linear correlations in Foster-Niemann coordinates for α-amino nitrogen liberation process have also been observed. However, for α-amino nitrogen liberation, the correlation between the ordinate intercept and proteinase concentration has not been achieved. The possibilities of application of kinetics parameters (ordinate intercept slope) as quantitative measures of enzyme efficiency in protein degradation under different conditions has been emphasised.

Considerations—The Fermentation of High-Gravity Wort

Corn and barley syrups manufactured in different ways varied in fermentability. Tendencies observed with conventional or low-gravity worts were usually accentuated at starter solids of 18° P and gr...

COMPOSITION OF BREWING SYRUPS-A REVIEW

The composition of various syrups derived from barley, malt, maize and wheat and of worts prepared from them has been surveyed. Wider variations in the concentrations of fermentable carbohydrates occurred in these worts than in malt worts. Total nitrogen contents in the diluted barley and malt syrups examined were generally similar to those of wort. Certain amino acids were present in greater amounts in barley syrups than in wort but it is doubtful whether the differences are of practical significance. Only very limited information was found on the lipid, tannin and mineral contents of syrups.

Die Verwendung von stärkehaltigen Rohstoffen in der Brauerei

AbstractThe Use of Starch Containing Raw Materials in Brewing. The paper starts with a general description of the technology of beer brewing on the basis of conventional raw materials (malt). The wort composition in terms of sugar, amino acid and protein is discussed and a short summary is given of the influence of this composition on the fermentation of wort into green beer and beer and on the properties and the character of beer.In beer brewing the use of starch‐containing, unmalted grain is possible up to about 25 % without the use of enzymes. After a discussion of the technology of processing corn, rice, wheat and barley it is pointed out that a higher proportion of unmalted grain than 25 % may be used without any difficulties and that up to 80% of the malt may be replaced. In this case the Brew‐N‐Zyme is used in addition to 20% of malt.Besides grain, starch or starch hydrolysates may be used in the production of wort. The technology of processing starch, starch syrup and dextrose in the brewing house is discussed in detail. Latest developments in the technology of brewing include the use of different grain syrups, particularly barley syrup. Generally, it will be possible to produce barley syrup and corn syrup in the starch‐factory, partly on the existing equipment. The technology of the production of barley syrup and corn syrup is thoroughly discussed. These products can be regarded as „liquid malt”︁.A further development, the production of soluble „instant wort powder”︁, which can also be undertaken in the starch‐factory by means of Brew‐N‐Zyme, is also discussed.The paper ends with a summary of the physical and chemico‐analytical properties of all products discussed and of their advantages and disadvantages.With grain syrups and „instant wort powder”︁ beer brewing could be done in a continuous process using isomerized hop extracts.