Suitability of unmalted quinoa for beer production

Kordialik‐Bogacka, Edyta; Bogdan, Paulina; Pielech‐Przybylska, Katarzyna; Michałowska, Dorota

doi:10.1002/jsfa.9037

Cited by 21 publications

(21 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…QuinoaBolivia Higher foam stability, lower level of soluble nitrogen, and more than twice the amount of fat; positive effect on the overall sensorial quality [38]. Rye (cv.…”

mentioning

confidence: 99%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

View full text Add to dashboard Cite

Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.

show abstract

“…QuinoaBolivia Higher foam stability, lower level of soluble nitrogen, and more than twice the amount of fat; positive effect on the overall sensorial quality [38]. Rye (cv.…”

mentioning

confidence: 99%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…The chemical compositions of the quinoa seeds and flakes as well as of the barley malt are described in Kordialik‐Bogacka et al . (). The chemical compositions of the amaranth seeds, flakes and popping are presented in Table .…”

Section: Methodsmentioning

confidence: 97%

“…Brewing worts were produced using 10% or 30% unmalted quinoa, in the form of seeds or flakes, or 10% or 30% amaranth (seeds, flakes or popping), according to a procedure described previously (Kordialik‐Bogacka et al ., ). Worts were also obtained with barley malt exclusively or with 30% maltose syrup.…”

Section: Methodsmentioning

confidence: 97%

See 1 more Smart Citation

Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort

Kordialik‐Bogacka

Bogdan

Ciosek

2018

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Pseudocereals such as quinoa and amaranth can be used as partial replacements for malt in the production of new beers. Quinoa and amaranth are of interest due to their high levels of nutrients and micronutrients, including minerals which can significantly improve the performance of brewing yeast and the fermentation rate. In this study, we investigated whether the use of quinoa or amaranth as partial replacements for malt affected the concentration of ions such as zinc and magnesium in beer wort. The use of amaranth, and in particular quinoa, increased the content of both zinc and magnesium ions substantially, even when only 10% of the barley malt was replaced. With 10% quinoa, Zn 2+ and Mg 2+ content increased by 41% and 49%, respectively, while the ratio of Mg 2+ to Ca 2+ rose from 1.4:1 to 1.9:1. Use of unmalted quinoa and amaranth appears a good way of enriching wort with essential metal ions.

show abstract

“…The quinoa beer, like the beer made from amaranth, was yellow and had a slight turbidity. The foam stability was quite good and the taste was considered acceptable [9,87,91,95].…”

Section: Quinoamentioning

confidence: 99%

Gluten hypersensitivities and their impact on the production of gluten-free beer

Gumienna

Górna

2020

Eur Food Res Technol

View full text Add to dashboard Cite

This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt.

show abstract

Suitability of unmalted quinoa for beer production

Abstract: The addition of unmalted quinoa does not give unpleasant characteristics to the beer and was even found to have a positive effect on its overall sensory quality. This offers brewers an opportunity to develop good beers with new sensory characteristics. © 2018 Society of Chemical Industry.

Cited by 21 publications

References 33 publications

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort

Gluten hypersensitivities and their impact on the production of gluten-free beer

Contact Info

Product

Resources

About