Table 3.
The content of 5-hydroxymethylfurfural (HMF) and the browning index of wort produced with the use of different types and doses of special malts in the wort.
| Series | Variant | Browning Index | HMF |
|---|---|---|---|
| AU | mg/L | ||
| P | 0.62 ± 0.04 f,F | 0.66 ± 0.00 f,F | |
| I | CJ | 1.80 ± 0.01 d | 19.65 ± 0.00 c |
| CC | 4.43 ± 0.04 b | 20.90 ± 0.01 b | |
| PC | 3.16 ± 0.01 c | 5.54 ± 0.03 e | |
| JP | 5.57 ± 0.03 a | 24.31 ± 0.17 a | |
| JB | 1.05 ± 0.00 e | 12.32 ± 0.04 d | |
| II | CC20 | 10.05 ± 0.07 E | 51.81 ± 0.54 C |
| CC25 | 10.79 ± 0.16 D | 50.62 ± 0.14 D | |
| CC30 | 13.58 ± 0.50 C | 47.62 ± 0.54 E | |
| CC35 | 15.53 ± 0.39 B | 75.61 ± 0.43 B | |
| CC40 | 17.99 ± 0.48 A | 91.94 ± 0.85 A |
Values are expressed as mean of 3 replications (n = 3) ± standard deviation. The mean values with different letters (a, b, c, d, e, f for A, B, C, D, E, F) in the same column and within one series are statistically different (p-value < 0.05).