Evolution of Folate Content During Barley Malt Production

Koren, D. and Vecseri, B. and Kun-Farkas, G. (2021) Evolution of Folate Content During Barley Malt Production. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (2). pp. 238-246. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

The aim of this research was to study the effect of micro-and industrial scale malting on the folate content of barley. Two malting barley varieties (one spring and one winter) were studied, applying the same technology. Furthermore, a roasting experiment was carried out at given temperatures for different time periods. The total folate content was determined by microbiological method. The folate content of the barleys was between 10.1 and 23.4 µg/100 g dry matter. For micro- and industrial scale, malting folate content increased 6.5–8-fold and 4–7-fold, respectively, during the malting process. An unexpected result was observed during industrial malting: the folate content increased during kilning by 18–35%, unlike micro scale malting, where a 15–20% decrease was observed. Results obtained during roasting showed that folic acid content did not decrease when roasted for 20 min at 100 °C, but it decreased linearly with increasing temperature. Folate is completely degraded in 20 min at 200 °C. It can be stated that barley malt can serve as a relatively good source of folate, but barley variety and malting technology have significant impact on it.

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