Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt.

ABSTRACT: Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are prone to appear at higher temperatures and are generally designated as undesirable in food and beverages. Sixteen PAHs are framed in legislation, but there is a lack of scientific data related to PAHs in malt, malt-related foods (bread, cookies) and beverages (whisky, malted non-alcoholic beverages). The aim of this paper was to assess and quantify the occurrence of different PAHs in malts exposed to different kilning temperatures (50-210°) over a variable time frame. The results indicate that some of the PAHs detected at lower temperatures disappear w

SUBMITTER: Habschied K 

PROVIDER: S-EPMC9913933 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature