Specialty rice malt optimization and improvement of rice malt beer aspect and aroma

Ceccaroni, Dayana; Sileoni, Valeria; Marconi, Ombretta; Francesco, Giovanni De; Lee, Eung Gwan; Perretti, Giuseppe

doi:10.1016/j.lwt.2018.09.060

Cited by 37 publications

(32 citation statements)

References 28 publications

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“…The total phenol content for this beer is 228 mg GAE/L, which is within the range of lager beers. The same goes for the values of FRAP, DPPH and ABTS studies for rice malt beers, which show an antioxidant activity that is comparable to lager barley malt beer [48].…”

Section: Perspectives and Concluding Remarkssupporting

confidence: 69%

“…Phenolic compounds are a group of chemical substances characterized by the presence of at least one phenol unit. Studies have shown that the contribution to the antioxidant activity of beer from phenols is greater than 50% [47,48]. The classification of the different phenols is done according to their structure, so we have phenolics acids, flavonoids, stilbenes, coumarins, lignans, tannins, chalcones flavonols, flavononols, flavones, flavanols, flavanones, anthocyanidins and isoflavonoids [49,50].…”

Section: Phenolic Compounds In Beermentioning

confidence: 99%

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Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

2020

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Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.

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Section: Perspectives and Concluding Remarkssupporting

confidence: 69%

Section: Phenolic Compounds In Beermentioning

confidence: 99%

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

2020

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“…Acetaldehyde was the only aldehyde identified among the major volatile compounds, and increased acetaldehyde provides a pungent odor to the beverage and it also leads to health hazards (Geroyiannaki et al, ). The acetaldehyde content (14.16 mg/L in extruded black rice adjunct beer and 13.52 mg/L in rice adjunct beer) was lower than those of several kinds of beer on the market (Ceccaroni et al, ; Tian, ). At low concentrations, the sensory of acetaldehyde is described as “classic,” “nutty,” and “sherry‐like” (Dragone, Mussatto, Oliveira, & Teixeira, ).…”

Section: Resultsmentioning

confidence: 97%

Black rice addition prompted the beer quality by the extrusion as pretreatment

Zhang

Yang

et al. 2019

Food Science & Nutrition

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Flavor compounds, including total polyphenols, amino acids, and protein, in beer with extruded black rice as adjunct were detected and analyzed. Beer brewing technique has been intensively investigated in the past century. The chase of beer quality, including the color, flavor, foam, nutrition, and functionality, attracted considerable attention. Hence, headspace solid‐phase microextraction in combination with a gas chromatography coupled to mass spectrometry (HS‐SPME‐GC–MS) was used to analyze flavor compounds qualitatively and quantitatively. A total of one organic acid, one aromatic, ten alcohols and 23 esters were present in extruded black rice adjunct beer. Protein components and molecular weight were analyzed, and the results were consistent with those of traditional beer in terms of content of foam‐stabilizing protein. The contents of essential amino acid which is an important nutritive index were higher than those in traditional rice adjunct beer, especially valine (70.9 mg/L) and threonine (42.8 mg/L). The representative ingredients of extruded black rice adjunct beer were polyphenols, nerolidol, geraniol, and geranylgeraniol which affected the functionality and antioxidant ability.

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“…Dentre eles, o arroz, o qual pode ser usado na produção de uma bebida isenta de glúten, possibilitando sua ingestão por pessoas celíacas. [65][66][67] Na produção cervejeira podem ser utilizados adjuntos tais como frutas, legumes, especiarias e cereais destinados ao consumo humano, sendo eles uma alternativa à substituição de parte do malte de cevada ou em acréscimo a ele. 55, [68][69][70] Os adjuntos cervejeiros podem ser usados com o intuito de reduzir custos, aumentar o rendimento alcoólico ou produzir diferentes sabores, cores e aromas a bebida.…”

Section: A 150unclassified

Chemical Concepts Involved in Beer Production: A Review

Neto¹,

Ferreira²,

Sad³

et al. 2020

Rev. Virtual Quim.

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Beer is one of the oldest alcoholic beverages consumed by humanity, having been discovered about 7.000 years ago. When consumed in moderate quantities, beer can bring similar health benefits to wine. Despite the great economic, cultural and scientific importance of beer, there are few reports in Portuguese literature focused on the topic. In this sense, the main objective of this paper is to gather information in the scientific literature about the chemical aspects involved in brewing, as well as the analytical techniques used in their characterization, authentication and control of the productive processes, and the biological activities that compounds of beer ownes. Beer is produced basically by four essential ingredients: water, malt, hops and yeast. These ingredients are handled in seven steps: milling, mashing, boiling, fermenting, conditioning, filtering, and packaging. At the final stage of production, manufactures can evaluate physicochemical properties of the beer, of which it is highlighted alcohol content, bitterness, color, and pH. In the identification of beer compounds, as well as in the authentication and control of production processes, can be used analytical techniques such as infrared (IR) spectroscopy, hydrogen nuclear magnetic resonance (1 H NMR), mass spectrometry (MS) and gas Chromatography coupled to mass spectrometry (GC-MS). In addition, studies on the biological activities of compounds present in the beer reveal an antioxidant, anti-inflammatory, antimicrobial, antitumor potential, among others, noting that moderate consumption of the beverage can bring benefits to the health of consumers. A cerveja é uma das bebidas alcoólicas mais antigas consumidas pela humanidade, tendo sido descoberta há cerca de 7.000 anos. Quando consumida em quantidades moderadas, a cerveja pode trazer benefícios a saúde semelhantes aos do vinho. Apesar da grande importância econômica, cultural e científica que a cerveja possui, percebe-se a escassez de uma literatura em português voltada ao tema. Neste sentido, o presente trabalho tem como objetivo reunir informações presentes na literatura científica, apresentando os aspectos químicos envolvidos na produção cervejeira, as técnicas analíticas empregadas na sua caracterização, autenticação e controle dos processos produtivos, assim como as atividades biológicas que a cerveja possui. Durante a produção da bebida são utilizados quatro ingredientes essenciais: água, malte, lúpulo e levedura. Esses ingredientes são manipulados em sete etapas: moagem, mostura, fervura, fermentação, maturação, filtração e envase. Ao final de sua produção a bebida pode ser avaliada quanto as suas propriedades físico-químicas, das quais destacamos: pH, amargor, cor e teor alcoólico. Na identificação dos compostos presentes na cerveja, bem como na autenticação e controle dos processos produtivos, podem ser empregadas técnicas analíticas, tais como a espectroscopia na região do infravermelho (IV), a ressonância magnética nuclear de hidrogênio (RMN 1 H), a espectrometria de massas (EM) e a c...

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Specialty rice malt optimization and improvement of rice malt beer aspect and aroma

Cited by 37 publications

References 28 publications

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Black rice addition prompted the beer quality by the extrusion as pretreatment

Chemical Concepts Involved in Beer Production: A Review

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