Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production

Cela, Nazarena; Galgano, Fernanda; Perretti, Giuseppe; Cairano, Maria Di; Tolve, Roberta; Condelli, Nicola

doi:10.1016/j.foodchem.2022.132621

Cited by 18 publications

(7 citation statements)

References 24 publications

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“…On the other hand, Montenegro (2016) reported that using amaranth malt produces a degree of 4.9% alcohol in beer elaboration, ranging in the values of strong beers (4.8%-5.5%). 40% of amaranth final product result were acceptable in physicochemical, and sensorial tests, while unmalted amaranth results in the least appreciated by consumers (Cela et al, 2022).…”

Section: Amaranth Beermentioning

confidence: 94%

Amaranth Seeds: A Promising Functional Ingredient for Gastronomy– A Review

Lopez-Martinez,

Ahmad

2024

SJA

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| Amaranth (Amaranthus spp.) is a nutritious gluten-free pseudocereal that has been consumed for years in South and Central America. Amaranth plants are well adaptable in different climatic conditions, and easy to grow. Amaranth grains have several beneficial features such as high-quality protein, high content of fiber and micronutrients such as iron and calcium. Furthermore, amaranth seeds are a good source of phytochemical compounds with health-promoting effects such as squalene, phytosterols, and polyphenols. Amaranth seeds have gained popularity in recent years due to their perceived health benefits and dubbed as superfood. The food industry is formulating new products adding amaranth to cereal-based food and glutenfree products such as bread, muffins, cookies, pasta, breakfast, beer, and beef. This comprehensive review is focused on the important aspects of amaranth such as the taxonomic and origin, proximal composition, phytochemical composition, and amaranth as food ingredient added to common foods.

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Section: Amaranth Beermentioning

confidence: 94%

Amaranth Seeds: A Promising Functional Ingredient for Gastronomy– A Review

Lopez-Martinez,

Ahmad

2024

SJA

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“…Consumers were asked to describe the sensory profile by selecting all the attributes related to the sample, according to the CATA methodology. The attributes used in CATA questionnaire were selected taking into account the procedure described in a previous study (Cela et al., 2022), the characteristic profile of the “American Pale Ale” beer style (Strong, ), and sensory notes associated with the use of sorghum and quinoa in brewing (Cela et al., 2020; Yang & Gao, 2020). The following 18 sensory attributes were used: related to odor/flavor (malty, grainy, caramel, grassy, floral, fruity, citrus, tropical, alcoholic, woody, off‐odor, and off‐flavor), taste (sweet, bitter, sour, and salty), and mouthfeel (astringent and warming).…”

Section: Methodsmentioning

confidence: 99%

“…For these reasons, the use of GF cereals or pseudocereals is a safer alternative to produce GF beer. Previous studies aimed at evaluating the final gluten content and the impact on physicochemical and sensory characteristics of beers produced by deglutinization treatments (Cela et al, 2023a;Di Ghionno et al, 2017;Guerdrum & Bamforth, 2012;Watson et al, 2019), or brewed with unconventional GF grains (Cela et al, 2022(Cela et al, , 2023bDe Meo et al, 2011;Kordialik-Bogacka et al, 2018;Yorke et al, 2021). Therefore, thanks to the previous research results, nowadays GF beers are widely marketed.…”

Section: Introductionmentioning

confidence: 99%

Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties

Cela,

Galgano,

Di Cairano

et al. 2023

Journal of Food Science

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To date, few studies investigated the differences between the two main gluten‐free (GF) brewing techniques, such as the use of enzymes and the use of unconventional GF grains in brewing, by consumer perspective. In this study a GF beer brewed with sorghum and quinoa, as brewing adjuncts, was compared to the enzymatic‐treated counterpart, in order to evaluate the effect of deglutinization treatment on physicochemical, volatile, and sensory characteristics of final beer. Moreover, the influence of brewing process and raw materials information on consumers' sensory perceptions, willingness to buy (WTB) and willingness to pay (WTP) was also investigated (n = 105 consumers), under blind (B), expected (E), and informed (I) conditions. The enzymatic‐treated sample showed comparable physicochemical attributes with the untreated counterpart, except for a significant reduction in color and foam stability (p < 0.05). Non‐significant difference between samples was found in the overall liking, WTB, and WTP mean scores in all three sensory test conditions (p > 0.05). The information about the deglutinization treatment had a negative impact on overall liking (p < 0.01), although WTP for both samples was significantly higher in the informed test than in blind condition (p < 0.05). Overall, Check‐All‐That‐Apply test results confirmed that the deglutinization treatment does not affect the beer sensory profile, even if the information about brewing ingredients and technologies may slightly influence the consumers' sensory perception. Therefore, this result proves that it is possible to produce a marketable GF beer, simply by partially replacing 40% of barley malt with unconventional GF grains, without using enzymes for gluten reduction purpose.

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“…So, there is a tendency for the data obtained in this study for proteins to be even smaller for the finished beer. The importance of obtaining low values for the protein content lies in the possibility of analyzing the gluten concentration in these beers, which may be low enough to be characterized as a gluten-free beer, below 20 ppm (Cela et al, 2022;Gasiński et al, 2023;Ledley et al, 2023b), making room for reaching different consumers.…”

Section: Two-factor Interaction Effectmentioning

confidence: 99%

Cold mash in brewer wort with low carbohydrate content: a study of the mashing step

Dalberto,

Niemes,

Rosa

2023

Braz. J. Food Technol.

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Cold mash is an innovative and promising brewing technique for obtaining free-alcohol and low-alcohol beers, with a sensory profile similar to traditional beers. While traditional mashing is carried out at high temperatures, between 50 and 75 oC, this technique uses low temperatures, around 10 oC, but with a longer time. This allows more intense extraction of flavors and color from the malt while keeping the concentration of fermentable sugars low, as the enzymatic starch hydrolysis does not occur at its maximum efficiency. A study was performed on the mashing stage of the brewing process using the cold mash technique, with subsequent physicochemical characterization, to evaluate possible changes in these parameters. To obtain beer worts with low concentrations of fermentable sugars, modifications were made to mashing temperature and time, and a two-level factorial design was applied to evaluate the influence of these variables, demonstrating that the main factor mashing time was of great importance in the response. The extract content, related to the concentration of carbohydrates, presented results around 6 oBx, while the traditional wort has between 11 and 12 oBx, and the protein content was 0.12 to 0.13%, being below than reported in the literature. For pH, the results were around 6.0, which is above the recommended for brewer's wort, demonstrating that the mashing technique employed promoted changes in this parameter, possibly due to the limited action of the phosphatase enzyme, responsible for lowering the pH through the production of phosphoric acid.

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Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production

Cited by 18 publications

References 24 publications

Amaranth Seeds: A Promising Functional Ingredient for Gastronomy– A Review

Amaranth Seeds: A Promising Functional Ingredient for Gastronomy– A Review

Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties

Cold mash in brewer wort with low carbohydrate content: a study of the mashing step

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