Rootlets, a Malting By-Product with Great Potential
Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are produced during the germination step of malting. The...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/6/4/117 |
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| author | Emma Neylon Elke K. Arendt Kieran M. Lynch Emanuele Zannini Paolo Bazzoli Thomas Monin Aylin W. Sahin |
| author_facet | Emma Neylon Elke K. Arendt Kieran M. Lynch Emanuele Zannini Paolo Bazzoli Thomas Monin Aylin W. Sahin |
| author_sort | Emma Neylon |
| collection | DOAJ |
| description | Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are produced during the germination step of malting. These rootlets are a valuable source of nutrition, with protein and fibre holding a large proportion of their composition. Barley rootlets are generally pelletised and used as animal fodder; however, their usage may not be limited to this. Efforts have been made to utilise barley rootlets as food ingredients, sources of enzymes, antioxidants, raw materials in fermentations, and in biochar production. Conversion of this by-product into other/new applications would reduce waste production from their industry origin and reduce some of the impending environmental concerns associated with by-product production. The current review focuses on providing information on the formation, production, and processing of barley rootlets, while also highlighting the composition, quality, and potential applications of barley rootlets. |
| first_indexed | 2024-03-10T14:33:39Z |
| format | Article |
| id | doaj.art-0ca390b7d6cc4d91bce79728ef2d5bcb |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T14:33:39Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-0ca390b7d6cc4d91bce79728ef2d5bcb2023-11-20T22:22:55ZengMDPI AGFermentation2311-56372020-11-016411710.3390/fermentation6040117Rootlets, a Malting By-Product with Great PotentialEmma Neylon0Elke K. Arendt1Kieran M. Lynch2Emanuele Zannini3Paolo Bazzoli4Thomas Monin5Aylin W. Sahin6School of Food and Nutritional Science, University College Cork, T12 YN60 Cork, IrelandSchool of Food and Nutritional Science, University College Cork, T12 YN60 Cork, IrelandSchool of Food and Nutritional Science, University College Cork, T12 YN60 Cork, IrelandSchool of Food and Nutritional Science, University College Cork, T12 YN60 Cork, IrelandGlobal Innovation & Technology Centre, Anheuser-Busch InBev sa/nv, 3000 Leuven, BelgiumGlobal Innovation & Technology Centre, Anheuser-Busch InBev sa/nv, 3000 Leuven, BelgiumSchool of Food and Nutritional Science, University College Cork, T12 YN60 Cork, IrelandBarley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are produced during the germination step of malting. These rootlets are a valuable source of nutrition, with protein and fibre holding a large proportion of their composition. Barley rootlets are generally pelletised and used as animal fodder; however, their usage may not be limited to this. Efforts have been made to utilise barley rootlets as food ingredients, sources of enzymes, antioxidants, raw materials in fermentations, and in biochar production. Conversion of this by-product into other/new applications would reduce waste production from their industry origin and reduce some of the impending environmental concerns associated with by-product production. The current review focuses on providing information on the formation, production, and processing of barley rootlets, while also highlighting the composition, quality, and potential applications of barley rootlets.https://www.mdpi.com/2311-5637/6/4/117malt rootletsbarley rootletsmalt culm/smalt sproutsby-product valorisation |
| spellingShingle | Emma Neylon Elke K. Arendt Kieran M. Lynch Emanuele Zannini Paolo Bazzoli Thomas Monin Aylin W. Sahin Rootlets, a Malting By-Product with Great Potential Fermentation malt rootlets barley rootlets malt culm/s malt sprouts by-product valorisation |
| title | Rootlets, a Malting By-Product with Great Potential |
| title_full | Rootlets, a Malting By-Product with Great Potential |
| title_fullStr | Rootlets, a Malting By-Product with Great Potential |
| title_full_unstemmed | Rootlets, a Malting By-Product with Great Potential |
| title_short | Rootlets, a Malting By-Product with Great Potential |
| title_sort | rootlets a malting by product with great potential |
| topic | malt rootlets barley rootlets malt culm/s malt sprouts by-product valorisation |
| url | https://www.mdpi.com/2311-5637/6/4/117 |
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