Physicochemical study of pinhão flour as source of adjunct in beer production

Abstract

Pinhão seed flour can be used as a soluble adjunct in the production of beer. The objective of this work was to determine the proportion of pinhão flour and barley malt to obtain a suitable extract for beer production. In addition, as a source of starch it is important to determine the viscoamylographic properties and chemical composition. To achieve this, three samples of pinhão flour were manufactured: raw, frozen raw and pre‐gelatinised flour. Of these, pre‐gelatinised pinhão flour was compatible with the brewing process, with low gelatinisation point and low viscosity. Raw and frozen raw flour showed a high gelatinisation point (> 78°C) which required the same pre‐treatment as processed corn and rice. The total starch yield for pinhão flour was 63.8% on a dry basis. The most effective blend was 20% of pinhão pre‐gelatinised flour and 80% malted barley. This increased the yield by 10%, thereby proving economically attractive. The pinhão flour adjunct contributed no functional enzymes to the mashing process, made no contribution to beer colour and made a positive contribution to the body and head retention. This influenced the filterability and the colloidal stability of the beer. The use of pinhão flour as a brewing adjunct does not require chemical agents or pre‐treatment. The pre‐gelatinisation and drying procedures provide a simple and cheap method for obtaining pinhão flour for both pilotscale and commercial production. © 2018 The Institute of Brewing & Distilling

Potential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin

“…Almonds Barreto et al 24 Jorge et al 25 Pigozzi et al 26 Helm et al 23 It was observed that Pinhão flour could be considered a source of total starch, with an average content of 51.28%, where the resistant starch content corresponds to 3.81%. However, the total starch content is lower than that reported in recent studies, which show values of starch present in Pinhão flour between 63.75 and 80.99% (Table 2).…”

“…O. Kuntze is a coniferous plant native to the southern regions of Brazil, northeastern Argentina, and eastern Paraguay 22 . The seed almond corresponds to 74% of its weight 23 Pinhão flour can be considered a good source of starch, presenting between 63.7 and 81.0% of starch and between 5.0 and 6.36% of proteins, 1.0 and 2.2% of lipids, and about 4.7 to 15% of dietary fiber 23‐26 . Some studies have used Pinhão flour or starch as a base for edible films 8,27‐30 .…”

“…22 The seed almond corresponds to 74% of its weight 23 Pinhão flour can be considered a good source of starch, presenting between 63.7 and 81.0% of starch and between 5.0 and 6.36% of proteins, 1.0 and 2.2% of lipids, and about 4.7 to 15% of dietary fiber. [23][24][25][26] Some studies have used Pinhão flour or starch as a base for edible films. 8,[27][28][29][30] However, starch-based films generally have limited barrier capacity to water vapor permeability and high water solubility due to their hydrophilicity, which makes their use in industrial applications difficult.…”

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

“…Therefore, there was an increase in RC, without changing the crystalline patterns, as reported in other studies. [1,33,40,44] However, Singh and Nath [34] evaluated sago starch cross-linked by POCl 3 Values are presented as mean values ± standard deviation. a,b,c,d,e,f,g) The same letters on the same line not differ by Tukey's test (p < 0.05).…”

“…The proximal composition of the seed reveals its great nutritional value. In addition to starch, which represents about 64% of its weight, pinhão seed contains approximately 6.4% of protein, 1.0% of lipids, 5.2% of fibers, and 2.5% of ashes (dry basis) …”