Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

Deng, Yang; Lim, Juho; Lee, Ganghee; Nguyen, Thi Thanh Hanh; Yang, Xiao; Piao, Meizi; Kim, Doman

doi:10.4014/jmb.1904.04041

Cited by 35 publications

(35 citation statements)

References 36 publications

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“…Rutin is a flavonoid found in buckwheat, a raw material widely used in the production of craft beers. In recent years, considering the importance of the physiological effects of rutin (anti-inflammatory activity, anti-arthritic, and antifungal effects in addition to helping to control some cancers, contributing to some neurological disorders, among others), buckwheat has been used as a substitute for other grains in the production of different types of beers [ 34 , 35 , 36 , 37 ].…”

Section: Discussionmentioning

confidence: 99%

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

et al. 2021

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There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R2 ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L−1, and limits of quantification were between 0.27 and 2.78 mg L−1. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L−1) in the samples, followed by epicatechin (up to 51.1 mg L−1) and caffeic acid (up to 8.13 mg L−1). Rutin and formononetin were observed in all analyzed samples (0.52 mg L−1 to 2.40 mg L−1), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.

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Section: Discussionmentioning

confidence: 99%

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

et al. 2021

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“…Buckwheat is potentially suitable for use as a raw ingredient in beer brewing, especially for application in the production of gluten-free beers [4,55]. However, there are some technological issues to be taken into account when brewing buckwheat malt beers.…”

Section: Buckwheat (Fagopyrum Esculentum Moench)mentioning

confidence: 99%

“…The raw materials and the several procedures that take place during brewing (milling, mashing and fermentation) are responsible for beer being nutritionally rich in amino acids, carbohydrates, vitamins, minerals and phenolic substances [3]. The principal polyphenols that can be found in beer include phenolic acids, flavonoids, tannins, proanthocyanidins and amino phenolic compounds, and originate principally from malt and hops, contributing considerably to the colour, flavour and stability of beer [4].…”

Section: Introductionmentioning

confidence: 99%

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Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

Cadenas

Caballero

Nimubona

et al. 2021

Foods

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In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.

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“…Results also suggested that gluten-free adjuncts (i.e., buckwheat) could improve the colloidal stability of the final beer when combined with specific process condition (i.e., alkalinized first steeping water in the malting process). Deng et al (2019) showed that tartary buckwheat malt can be used to replace (as adjunct) barley malt up to 20% or 40%, without affecting beer quality. The resultant buckwheat beers were found to be rich in rutin, a flavonoid, and exhibited good oxidative stability during forced aging.…”

Section: Pseudo-cereals (Quinoa Amaranth and Buckwheat)mentioning

confidence: 99%

Recent innovations in the production of selected specialty (non-traditional) beers

2021

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Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low-to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.

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Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

Cited by 35 publications

References 36 publications

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

Recent innovations in the production of selected specialty (non-traditional) beers

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