The impact of pirodextrin addition to improve physicochemical parameters of sorghum beer

Pamies, Laura Cecilia Gómez; Rovaletti, María Mercedes Lataza; Amezaga, Nancy María Jimena Martinez; Benítez, Elisa Inés

doi:10.1016/j.lwt.2021.112040

Cited by 5 publications

(5 citation statements)

References 37 publications

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“…The color was determined by spectrophotometry (MEBAK, 2.12.2), and the value was expressed on the Standard Reference Method (SRM) scale from the American Society of Brewing Chemists (ASBC). The methodology was used previously by Gómez Pamies et al (2021).…”

Section: Physicochemical Attributesmentioning

confidence: 99%

Improving craft beer style classification through physicochemical determination and the application of deep learning techniques

GÓMEZ PAMIES,

BIANCHI,

FARCO

et al. 2024

Food Sci. Technol (Campinas)

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The consumption of craft beer at fairs and festivals is a phenomenon that keeps growing in the world. For this reason, it is important to control the quality characteristics of the different styles. This study aimed to analyze the different styles of beer, classify them according to their physicochemical parameters, and propose a predictive pattern-based model known as deep learning that best defines the styles that are presented at festivals. Physicochemical analyses of final gravity, color, alcohol, bitterness, and α-acids were carried out on eight styles of beer. The first four parameters are those that characterize the styles according to the Beer Judge Certification Program style guide. The incorporation of the α-acid determination allowed a more realistic classification that considers the brewers' new tendencies. This study will lay the foundations to improve local recipes, implement standardization, and provide training to local brewers.

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Section: Physicochemical Attributesmentioning

confidence: 99%

Improving craft beer style classification through physicochemical determination and the application of deep learning techniques

GÓMEZ PAMIES,

BIANCHI,

FARCO

et al. 2024

Food Sci. Technol (Campinas)

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“…Potato dextrin 130 • C, 3 h or 130 • C, 2 h 0.1% of HCl + 0.1% of citric acid or 0.1% of HCl + 40% of tartaric acid [191] Rice dextrin 170 • C for 350 min Without an acidic catalyst [192] Sorghum dextrin 120 • C, 6 h 0.182% HCl [193] Waxy maize dextrin 150-170 • C, 1-10 h 0.036-0.144% HCl [165] Waxy maize dextrin 170 • C, 0.5-4 h 0.5 M HCl to pH 3.0 [194][195][196] Waxy maize dextrin 170 • C, 4 h 0.5 M HCl to pH 3.0 [174] Waxy maize dextrin 150 or 170 • C, 0.5-4 h 0.5 M HCl to pH 3.0 or pH 2.0 [197] Waxy maize dextrin 150 or 170 • C, 4 h 0.5 M HCl to pH 3.0 or pH 2.0 [198] Yam dextrin 140 • C, mostly 1.5-4.5 h Mostly 0.99-2.65 g HCl/g starch db [199] 4.2. Progress in Synthesis of Amphiphilic Derivatives of Maltodextrin…”

Section: Type Of Dextrin/maltodextrin Heating Conditions Acid Catalystmentioning

confidence: 99%

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities

Zarski,

Kapusniak,

Ptak

et al. 2024

Polymers

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It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).

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“…In beer production technology, the authors [23,24] investigated the use of soaked and un-soaked sorghum grains, the production of gluten-free beer on their basis, and the use of grain sorghum for the production of classic light beers. Sorghum is also widely used to make traditional beers, commonly referred to as sorghum or opaque beer, in Nigeria, Zimbabwe, Mali and Burkina Faso, Chad and Cote d'Ivoire [25].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer

Kerimbayeva

Изтаев

Baigaziyeva

et al. 2022

EEJET

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The production of non-alcoholic beer requires brewing wort with a low degree of digestion. That is possible with the use of non-traditional raw materials in production. The research object presented below is grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, the production of non-alcoholic beer with technological methods is not studied enough. Therefore, plants with small capacities cannot produce it. This study justifies the use of grain sorghum to produce low-digestion wort. In addition, we justify that Kazakhstan-16 had the best indicators for producing non-alcoholic beer. The following ratio of malt for wort preparation to sorghum 60:40 and hydro module 1:6 are proposed. The prepared wort had an extractivity of 6.62 % and digestible carbohydrates of 25.89 % of the total. The ratio of digestible sugars to non-fermentable substances in the wort was 1:1.79, so 79 % constituted mainly non-fermentable sugars. Mathematical experiment planning has been used to study the effect of malt and sorghum filling ratio and hydro module on the brewing wort's extractive matter yield. Based on the results of this study, the brewing wort has a low digestion rate. However, the carbohydrate composition of the wort is due to the presence of mono- and disaccharides. This wort will produce a beer with an ethanol content of up to 0.5 % of alcohol and the organoleptic characteristics set. High extractivity in the raw materials and their high gelling temperature account for these results. These factors made it possible to select a jumping mashing regime, which resulted in deep hydrolysis of the sugars into dextrins. This study will allow using non-traditional grain raw materials and producing non-alcoholic beer in breweries of any capacity. These methods are cost-effective and do not require expensive equipment

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The impact of pirodextrin addition to improve physicochemical parameters of sorghum beer

Cited by 5 publications

References 37 publications

Improving craft beer style classification through physicochemical determination and the application of deep learning techniques

Improving craft beer style classification through physicochemical determination and the application of deep learning techniques

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities

The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer

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