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

Cadenas, Raquel; Caballero, Isabel; Nimubona, Dieudonné; Blanco, Carlos A.

doi:10.3390/foods10081726

Cited by 51 publications

(28 citation statements)

References 104 publications

(209 reference statements)

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“…Buckwheat is recognized as a good source of high biological value proteins that do not form gluten and a balanced amino acid composition (high levels of lysine and arginine, compared to cereals), lipids, antioxidants, organic acids, dietary fibre, mineral substances, and vitamins [ 2 , 25 , 41 , 42 , 73 ].…”

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

“…There is little information in the literature on the use of amaranth as a raw material in the beer industry, but its use as an unmalted adjuvant can be considered an innovation that will attract consumer interest [ 25 , 45 ].…”

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

“…Adding a small amount of unmalted amaranth, due to its nutritional and sensory properties, can contribute to the qualities of the finished product, in addition to enriching the beer wort with metal ions essential for the multiplication of yeasts in the fermentation process. According to Cadenas et al, 2021 [ 25 ], the use of amaranth as an adjunct in brewing increased the ratio of Mg 2+ /Ca 2+ , necessary for the efficient transformation of fermentable carbohydrates from beer wort into ethyl alcohol, as well as the content of Zn 2+ and Mg 2+ , even at an amount of 10% amaranth used in the manufacturing recipe.…”

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

“…In recent years, studies investigating the use of 100% alternative ingredients instead of barley malt in gluten-free beer production have increased [ 24 ]. Raw materials that have been investigated for making gluten-free beer include cereals such as sorghum, maize, rice, and millet, and pseudocereals such as buckwheat, amaranth, and quinoa [ 24 , 25 , 26 , 27 ]. However, techniques for producing beer from cereals (other than barley and wheat) and pseudocereals are not yet well developed.…”

Section: Introductionmentioning

confidence: 99%

“…Constant consumption of buckwheat can prevent some “diseases of the civilization born of food” (indigestion, obesity, constipation, cholesterol, diabetes, hypertension, etc.) [ 25 ]. Buckwheat is currently attracting increasing interest as a raw material for functional foods and pharmaceuticals [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

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Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Dabija

Ciocan

Chetrariu

et al. 2022

Plants

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Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer—a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.

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Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Dabija

Ciocan

Chetrariu

et al. 2022

Plants

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The role of red rice in craft beer: A sensory and nutritional evaluation

Santana,

Pereira de Gusmão,

Tejo Cavalcanti

et al. 2024

Cereal Chem

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Background and ObjectivesRed rice is widely cultivated in the semi‐arid regions of Northeastern Brazil and is notable for its rich phenolic content and nutritional value. The use of red rice as a nonconventional adjunct in brewing can enhance the sensory and nutritional qualities of craft beers, offering a unique product profile that appeals to the growing demand for differentiated and artisanal beverages. This study aimed to evaluate the sensory and nutritional impact of incorporating red rice from two distinct regions, Bahia and Paraíba, into the brewing process.FindingsThe study analyzed the effects of red rice from Bahia and Paraíba on the antioxidant capacity, phenolic content, and volatile composition of the resulting beers. Beers produced with Paraíba red rice exhibited a higher phenolic content and antioxidant capacity, while the Bahia variety contributed to a more complex aromatic profile. Sensory evaluations showed that the Bahia rice beer received higher ratings for aroma and overall acceptance, whereas the Paraíba rice beer stood out in antioxidant properties.ConclusionsThe inclusion of red rice as a brewing adjunct in craft beer formulations enhances both antioxidant capacity and sensory complexity, contributing positively to consumer acceptance. Utilizing regionally sourced red rice varieties adds distinct sensory attributes to the beers, increasing their appeal within the specialty beverage market.Significance and NoveltyThis research demonstrates the potential of red rice as an innovative and sustainable adjunct for the craft beer industry, offering a nutritionally enriched and sensory‐diverse product. The findings underscore the value of integrating locally grown ingredients to create high‐quality, artisanal beverages that support regional agriculture and promote sensory diversity in the beverage industry.

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Is malting an absolute must? Native triticale as a stand‐in for barley malt in the brewing process

Pribić,

Mejić,

Despotović

et al. 2024

J Sci Food Agric

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BackgroundTo remain competitive, brewers must innovate by incorporating novel elements beyond traditional styles. Thus, exploring triticale as a modern substitute for barley malt is promising, especially given its higher amylolytic activity compared to barley. This study aimed to assess the impact of substituting up to 50% of barley malt with unmalted triticale on green beer quality, encompassing multiple stages from wort production to primary fermentation at a laboratory scale.ResultsTriticale‐based worts (ratios 10–50%) had lower extract content than 100% barley malt. However, incorporating 10% of triticale led to only a 1% decrease in extract content compared to the all‐malt wort. Shearzyme® 500L, an endo‐1,4‐β‐xylanase with β‐glucanase side activity, effectively addressed wort viscosity by breaking down arabinoxylans and β‐glucans in triticale cell walls. All triticale‐based beers exhibited lower ethanol content compared to reference beer, as is typical when using adjuncts. In green beer, a 50% triticale ratio lowered ethanol content by 16% (without enzyme) and 19% (with enzyme) compared to 100% malt beer. However, green beer with 10% triticale had satisfactory levels of total polyphenol and vicinal diketone content, among other parameters.ConclusionCommercial enzyme application significantly enhanced proteolytic activity within the grain. Fermentations of enzyme‐treated worts showed higher amino acid levels, further confirming the increased proteolytic activity facilitated by the chosen enzyme. Overall, this study provides a comprehensive analysis of the brewing process using native triticale. Building on this foundation, future studies will focus on optimizing mashing conditions to enhance the fermentation profile of the wort. © 2024 Society of Chemical Industry.

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

Cited by 51 publications

References 104 publications

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

The role of red rice in craft beer: A sensory and nutritional evaluation

Is malting an absolute must? Native triticale as a stand‐in for barley malt in the brewing process

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