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- Title
Influence of physicochemical parameters of water on the amino acid composition of bread kvass.
- Authors
Dulka, Olha; Prybylskyi, Vitalii; Oliinyk, Svitlana; Kuts, Anatolii; Vitriak, Oksana
- Abstract
Introduction. The influence of drinking water, which was prepared with the help of clinoptilolite, rock crystal and activated carbon, on the amino acid composition of wort and kvass was determined. Materials and methods. Water was prepared by treating it with clinoptilolite, activated carbon and rock crystal. The fermented wort was obtained by fermentation of rye-based wort with yeast Saccharomyces cerevisiae MP-10. The amino acid composition of wort and kvass was determined by ion exchange chromatography, the dynamics of kvass wort fermentation was determined by fermentation test. Results and discussion. As a result of water treatment with clinoptilolite, activated carbon and rock crystal, the total hardness was reduced from 4.5 to 1.1 mmol/dm3, the permanganate oxidationwas reduced from 4.0 to 0.5 mg O2/dm3, iron and residual chlorine were removed completely. The change in the mineral composition of water significantly affected the course of the technological process, quantitative and qualitative amino acid composition of wort and kvass. The use of prepared water improved the qualitative amino acid composition, increased their total content in the initial wort from 3.3 to 8.87 mg/100 g, in particular amountof essential amino acids improved from 0.44 to 3.31 mg/100 g, which reduced their resynthesis, reand deaminationby yeast cells. The total amount of amino acids in the fermented wort with using prepared water was 9.88 mg/100 g, in the control it was 5.57 mg/100 g. The ratio of amino acids in the wort had significant differences, in particular the content of proline, which is difficult to digest by the yeast cell when using prepared water, was 14%, and for the control sample it was 30%. Intensification of the process of yeast cells culturing increased their concentration in the culture fluid for 24 hours from 96.8 to 85.1 million/cm3, as well as reduced the duration of fermentation of kvass wort from 15 to 13 hours. The amino acid score of kvass, which was made withusing prepared water in the stages of yeast cultivation and fermentation of yeast wort, was more acceptable compared to the method with untreated water. Conclusions. The use of prepared water with clinoptilolite, rock crystal and activated carbon in kvass technology improves the qualitative amino acid composition and increases their total content in the initial and fermented wort.
- Subjects
AMINO acids; ESSENTIAL amino acids; ION exchange chromatography; QUARTZ; COMPOSITION of water; ARABINOXYLANS; WATER chlorination; AMINO acid analysis
- Publication
Ukrainian Food Journal, 2020, Vol 9, Issue 3, p610
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2020-9-3-10