Quality of beer with added pseudocereals
DOI:
https://doi.org/10.18832/kp2024.70.953Keywords:
beer, pseudocereals, malt, colour, sugars content, sensory qualityAbstract
The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute (0%, 10%, 20%, 30%). The colour of laboratory prepared beers was measured using a Konica Minolta CM 3500d. Basic parameters of beers (alcohol content, real extract and original extract of the wort) were measured using a FermentoFlash. The amount of fructose, glucose, maltose and maltotriose in the wort and in the beers was determined using an Agilent Technologies HPLC. A sensory evaluation was also performed. The results of the different variants did not vary in terms of alcohol content. Beer lightness did not differ much between the pseudocereals variants. However, control beer was darker than beers with added pseudocereals. Generally, the beers with pseudocereals did not differ much from the control beer without pseudocereals.
References
Škoda, J.; Gabriel, P. and Dienstbier, M.: Světelná degradace piva a tvorba letinkové příchuti, Chemické listy, (2016), vol. 110, no. 2, pp. 112–117.
Lorencová, E.; Salek, R.; Černošková, I. and Buňka, F.: Evaluation of force-carbonated Czech-type lager beer quality during storage in relation to the applied type of packaging, Food Control, (2019), vol. 106, pp. 106706.
Basařová, G.; Šavel, J.; Basař, P. and Lejsek, T.: Pivovarství: Teorie a praxe výroby piva, VŠCHT Praha, 2010
Estevão, S.; De Almeida e Silva, J. and Lourenço, F.R.: Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach, Journal of Food Engineering, (2021), vol. 289, pp. 110182.
Bogdan, P. and Kordialik-Bogacka, E.: Alternatives to malt in brewing, Trends in Food Science & Technology, (2017), vol. 65, pp. 1–9.
Cela, N.; Condelli, N.; Caruso, M.; Perretti, G.; Di Cairano, M.; Tovle, R. and Galgano, F.: Gluten-Free Brewing: Issues and Perspectives, Fermentation, (2020), vol. 6, no. 2, pp. 1-26.
Giménez-Bastida, J.; Piskula, M. and Zieliński, H.: Recent advances in development of gluten-free buckwheat products, Trends Food Science & Technology, (2015), vol. 44, no. 1, pp. 58–65.
Dakhili, S.; Abdolalizadeh, L.; Hosseini, S.; Shojaee-Aliabadi, S. and Mirmoghtadaie, L.: Corrigendum to ‘Quinoa protein: Composition, structure and functional properties’, Food Chemistry, (2019), vol. 299, pp. 125–161.
Kordialik-Bogacka, E.; Bogdan, P.; Pielech-Przybylska, K. and Michalovska, D.: Suitability of unmalted quinoa for beer production, Journal of the Science of Food and Agriculture, (2018), vol. 98 no. 13, pp. 5027–5036.
Zapotoczny, P.; Markowski, M.; Majewska, K.; Ratajski, A. and Konopko, H.: Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds, Journal of Food Engineering, (2016), vol. 76 no. 4, pp. 469–476.
Buiatti, S.; Bertoli, S. and Passaghe, P.: Influence of gluten-free adjuncts on beer colloidal stability, European Food Research and Technology, (2018), vol. 244, pp. 903–912.
Cejpek, K.: Vonné a chuťové složky sladu, Chemické listy, (2014), vol. 108, no. 5, pp. 426–435.
Yu, W.; Zhai, H.; Xia, G.; Tao, K.; Li, Ch.; Yang, X. and Li, L.: Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production, Trends on Food Science & Technology, (2020), vol. 105, pp. 296–307.
Bettenhausen, H.; Barr, L.; Broeckling, C.; Chaparro, J.; Holbrook, Ch.; Sedin, D. and Hauberger, A.: Influence of malt source on beer chemistry, flavor, and flvor stability, Food Research International, (2018), vol. 113, pp. 487–504.
Kosař K. and Procházka S.: Technologie výroby sladu a piva, Praha: Výzkumný ústav pivovarský a sladařský, 2000.
Tůmová, L.; Píchová, M. and Dušek, J.: Pohanka obecná a její terapeutické využití, Prakt. Lékáren, (2007), vol. 3, no. 4, pp. 190.
Cela, N.; Condelli, N.; Perretti, G.; Di Cairano, M.; De Clippeleer, J.; Galgano, F. and De Rouck, G.: A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception, Beverages, (2023), vol. 9, no. 1, pp. 18.
Vidaurre-Ruiz, J.; Bender, D. and Schönlechner, R.: Exploiting pseudocereals as novel high protein grains. Journal of cereal Scince, (2023), vol. 114.
Bailliére, J.; Laureys D.; Vermeir, P.; Van Opstaele, F.; De Rouck, G.; De Cooman, L.; Vanderputten, D. and De Clippeleer, J.: 10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process, Journal of Cereal Science, (2022), vol. 106.
Pieczonka, A. S.; Hammler, D.; Moritz, F.; Lucio, M.; Zarnkow, M.; Jacob, F.; Rychlik, M. and Schmitt-Kopplin, P.: Hidden in its color: A molecular-level analysis of the beer’s Maillard reaction network, Food chemistry, (2021), vol. 361.
Thakur, P.; Kumar, K. and Dhaliwal, H. S.: Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review, Food Bioscience, (2021), vol. 42.
Dack, E.R.; Black, G.W.; Koutsidis, G. and Usher, J.: The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations, Food Chemistry, (2017), vol. 232, pp. 595-601.
Fengxia, S.; Yuwen, C.; Zhanming, Z. and Yifeng, Y.: Determination of Beer Color Using Image Analysis, Journal of the American Society of Brewing Chemists, (2004), vol. 62, no. 4, pp. 163–167.
Koren, D.; Vecseri, B.; Kun-Farkas, G.; Urbin, Á.; Nyitrai, Á. and Sipos, L.: How to objectively determine the color of beer?, Journal of Food Science and Technology, (2020), vol. 57, no. 3, pp. 1183–1189.
Wei, Y. and Ding, M.: Analysis of carbohydrates in drinks by high-performance liquid chromatography with a dynamically modified amino column and evaporative light scattering detection, Journal of Chromatography A, (2000), vol. 904 no. 1, pp. 113–117.
Kocková, M. and Valík, L.: Potential of cereals and pseudocereals for lactic acid fermentation, Potravinárstvo, (2011), vol. 5, no. 2, pp. 27-40.
Pahl, R.; Meyer, B. and Biurrun, R.: Chapter 6 – Wort and Wort Quality Parameters, Brewing Materials and Processes, (2016), pp. 113-121.
Sterczyńka, M.; Stachnik, M.; Poreda, A.; Puzyńska, K.; Piepiórka-Stepuk, J.; Fiutak, G. and Jakubowski, M.: Ionic composition of beer worts produced with selected unmalted grains, LWT, (2021), vol. 137.
Martínez-Villaluenga, C.; Peñas, E. and Hernández-Ledesma, B.: Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods, Food and Chemical Toxicology, (2020), vol. 137.
Alves, V.; Goncalves, J.; Figueira A.J.; Ornelas, L.P.; Branco, R.N.; Camara, J., S. and Pereira, J.A.M.: Beer volatile fingerprinting at different brewing steps, Food Chemistry, (2020), vol. 326, no. 1.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Tomáš Gregor, Šimečková Nikol, Hřivna Luděk, Kouřilová Veronika, Dufková Renáta, Simonová Jana, Burešová Iva
This work is licensed under a Creative Commons Attribution 4.0 International License.
