Influence of Roasting Temperature of Barley on the Powder Characteristics and Preparation of Tea. Issue 1 (12th August 2015)

• Record Type: Journal Article
• Authors: Montanuci, Flávia D.; Jorge, Luiz Mario M.; Jorge, Regina M. M.
• Is Part Of: Cereal chemistry. Volume 93:Issue 1(2016.)
• Page Start: 20
• Page End: 24
• Publication Date: 2015-08-12
• Subjects: Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1094/CCHEM-04-15-0074-R
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract : Roasting improves the palatability of barley grains. After processing, the resulting powder is widely used to elaborate beverages such as coffee and tea. The objective of this research was to evaluate the influence of roasting on the characteristics of barley grains and the derived powder. The kinetics of release of soluble solids during the powder hydration at 80°C, performed to produce beverages such as tea, was also determined. In addition, the influence of roasting and rehydration temperatures on the physical composition of the beverages and on the release of soluble solids was investigated. After roasting, barley was ground and sieved. The powder retained in the 0.425 mm sieve was used in the analyses. Owing to roasting, the average protein content of barley increased from 10.56 to 12.88 g/100 g, and the sugar content decreased from 730 to 12.99 mg/mL, which is ascribed to the high process temperature. The phenolic compounds increased from 105.33 to 253.07 mg of ferulic acid per milliliter between the nonprocessed sample and the one roasted at 240°C, respectively. The antioxidant activity decreased with the roasting temperature rise (160–240°C) from 11.60 to 5.30 μg of 2, 2‐diphenyl‐1‐picrylhydrazyl per milliliter. In the production of beverages such as tea, higher roasting temperatures led to a greater release of soluble solids in water.