Beer, Carbohydrates and Diet

Abstract

The enormous incidence of excess body weight in the population of the United States and the attendant risks that obesity brings has stimulated unprecedented interest in diets, especially those that do not leave an individual feeling hungry. In particular this has led to so‐called ‘low carb’ diets. Beer has suffered unfairly through erroneous claims made in connection with at least one of these diets and has been unfairly categorised as being “high carb”. In the face of this — and despite the fact that the vast majority of beers contain low levels of so‐called “carbs” — there have been certain brands specifically branded as low carb products. Brewers intent on marketing products that may genuinely be considered to be part of a “calorie counting” diet should focus on developing products of excellence that contain low levels of alcohol, the latter molecule being the major source of calories in most beers. They may also do more to press the claim of beer as being a source of “good carbs”, for the soluble fibre and prebiotic molecules that it contains and which are derived from the β‐linked glucans and arabinoxylans that derive from the cereal cell walls.

Analytical-Sensory Determination of Potential Flavour Deficiencies of Light Beers

“…This is due to the fact that light beers are usually lower in alcohol and non-fermentable carbohydrates, which add most of the calories to beer 3 . Light beers represent a certain beer style and they can be produced in the form of pale or dark beers, bottom or top fermentation, and as low or full gravity beers 13 .…”

“…Light beers represent a certain beer style and they can be produced in the form of pale or dark beers, bottom or top fermentation, and as low or full gravity beers 13 . Especially in the United States, where there is a huge general interest in diet and light products, light beers are very popular, representing at least 40% of the market share 3 .…”

β-Glucans and Pentosans and their Degradation Products in Commercial Beers

“…The absence of glucose was consistent with the preferential metabolism of this sugar by brewing yeast. With the exception of Beer B, the maltose levels in the beers examined were within the range generally reported 4,8 and were vastly less than what is typically found in wort (typically approximately 60 mg/mL for a wort of 10°Plato) (Table II). Similarly, there are measureable quantities of maltotriose in all but one of the beers, such levels again being comparable with those previously reported 4,8 and very much less than in conventional worts (approx.…”

“…They have paid rather more attention to these viscous polysaccharides than they have to the arabinoxylans, which are also found in the walls but in lesser quantities 1,4 . However it is now recognized that these too can be problematic as they have similarly high viscosities and, furthermore, are not degraded as extensively as the glucans during malting 17 .…”

Beer aroma recovery and dealcoholisation by a two-step pervaporation process

“…Beer is one of the oldest beverages in the world and is the third most popular after water and tea . It is rich in carbohydrates and is a source of B vitamins (niacin and folates) and minerals (magnesium, phosphorus and calcium) . In addition, due to the malt and hops used in production, beer contains considerable levels of phenolic compounds and has an antioxidant capacity similar to that of wine .…”