Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

Phiarais, Blaise P. Nic; Schehl, Beatus D.; Oliveira, Jorge C.; Arendt, Elke K.

doi:10.1002/j.2050-0416.2006.tb00738.x

Cited by 25 publications

(11 citation statements)

References 21 publications

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“…During the brewing process, an increase in beer colour is caused by temperature-dependent, non-enzymatic colour reactions of the Maillard type 37 . As expected, wort produced in this study depicted a high col- our value (7.7 EBC units) when compared to previous studies by Nic Phiarais et al 49,51 due to a more extensive mashing regime.…”

Section: Coloursupporting

confidence: 81%

“…Current results do not support these findings when compared to optimally malted buckwheat mashed without the addition of amyloglucosidase 65 . Possible explanations for this include variations in the biochemical characteristics among different buckwheat cultivars 52 and the scaling-up of optimised lab-scale trials previously reported by Wijngaard et al 65,68,69 and Nic Phiarais et al 49,51 , as difficulties with mashing and lautering were encountered.…”

Section: Malt and Wort Fermentable Sugarsmentioning

confidence: 99%

“…Furthermore, recent studies have shown that buckwheat is becoming increasingly popular as a brewing ingredient 49,51,65,66 , especially since it has been shown to have the potential to be used as a raw material for the production of gluten-free beer 30,39,66,71 . In previous studies by the present authors, the malting procedure 50,51,[67][68][69] and the mashing procedure 65 , along with the addition of commercial enzymes 50 to buckwheat has been optimised.…”

Section: Introductionmentioning

confidence: 99%

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Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

Phiarais

Mauch

Schehl

et al. 2010

Journal of the Institute of Brewing

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A top fermented beer was brewed from 100% buckwheat malt and sensory and analytical characterisation was carried out. Difficulties with lautering and filtration were encountered during the brewing process, which resulted in problems during fermentation and beer filtration. The beer was evaluated in the fresh and forced aged state for the following attributes: odour, purity of taste, mouthfeel, tingling, and bitterness. Analytical results indicated that the buckwheat beer compared quite closely to a typical wheat beer with regard to pH, FAN, fermentability and total alcohol. However, the extract of the buckwheat wort was lower, resulting in a final extract yield of 54.5%. GC analysis of the resultant beer revealed commonly encountered levels of the esters that give beer a fruity character. A low level of fusel alcohols, in comparison to a typical wheat beer, was detected. A high level of ethyl caprinate (coconut flavour) and lauric acid (fatty odour) was detected. Sensory analysis indicated that the buckwheat beer was acceptable with regard to odour, purity of taste, mouthfeel, tingling and bitterness. In conclusion, results of this study prove buckwheat's qualification as a gluten-free brewing material and with process optimisation, its readiness for marketing.

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Section: Coloursupporting

confidence: 81%

Section: Malt and Wort Fermentable Sugarsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

Phiarais

Mauch

Schehl

et al. 2010

Journal of the Institute of Brewing

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“…The response values of the dependent variables are shown in Table 4. The contour plots of dependent parameters allowed for the study of interactional effects of pair-wise independent variables (these 3D surface plots are not shown) (20). The F-test of LOX activity, NP, HDMF, TBZ, furfural and methional showed that model terms were highly significant.…”

Section: Resultsmentioning

confidence: 99%

Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation

Huang

Yu²,

Yin³

et al. 2016

J. Inst. Brew.

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This study developed a multiple‐parameter equilibration‐based kilning technology optimization method with a Box–Behnken factorial design and response surface methodology, assessing 10 kinds of indexes from multiple perspectives, including malt stale flavour, malty aroma and sensory evaluation, simultaneously. The results indicated that lipoxygenase (LOX) activity, nonenal potential and sensory score had a tendency to decline, while 4‐hydroxy‐2,5‐dimethyl‐3 (2H)‐furanone, thiobarbituric acid (TBZ) and stale aldehydes increased with the rise in kilning temperature, the extension of kilning time and withering time. The corresponding second‐order mathematical models were established for predicting each parameter. Among them, p‐values of a model equation of LOX activity, nonenal potential, 4‐hydroxy‐2,5‐dimethyl‐3(2H)‐furanone, TBZ, methional and furfural were all <0.05 and R2 values were >0.9, which indicated that these equations had higher significance and that data in excess of 90% could be explained. Subsequently, the numerical optimization of kilning technology was carried out for balancing these positive or negative parameters and the optimum kilning temperature, kilning time and withering time were found to be 86.35 °C, 3.19 h and 14.00 h, respectively. Compared with the values of the original response, the values of the 10 parameters were optimized from 2.2 to 65.2%. This method offers an ability to monitor malt characteristics to obtain higher quality malt. Further, the method will help maltsters and brewers to comprehensively understand malt with different cultivar genetics and growing environments. Copyright © 2016 The Institute of Brewing & Distilling

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“…In previous research (Phiarais et al, 2006;Zarnkow et al, 2007aZarnkow et al, ,b, 2008Zarnkow et al, , 2009 Table 4). …”

Section: Discussionunclassified

Optimization of the malting process of oat (Avena sativa L.) as a raw material for fermented beverages

Muñoz-Insa¹,

Gastl²,

Zarnkow³

et al. 1970

Span. j. agric. res.

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The influence of the three malting parameters (germination time, germination temperature, and degree of steeping) on the quality of two oat (Avena sativa L.) cultivars was investigated applying response surface methodology. Each predictor variable was tested at three levels, germination of 6 to 8 days; germination temperatures of 12, 15, or 18°C; and degrees of steeping of 43%, 45% or 47%. All analyses were based on methods described in EBC or MEBAK. The oats used were obtained in 2007 from Nordsaat Saatzucht GmbH, Böhnshausen, Germany. A series of malt quality attributes were evaluated including extract, apparent attenuation limit, Kolbach index, α-aminonitrogen, color, β-glucan, and viscosity. Oat malt was optimized based on barley malt specifications, which are considered appropriate in the beverage production industry for optimal processing. For cv. Ivory, the optimal malting program was achieved after 8 days of germination with moisture content of 46%, and at 17°C. Similarly, cv. Typhon required a germination period of 8 days, a moisture content of 47% and temperature of 16°C. The models showed that the value of R 2 was high and p-value was significant. Therefore it can be said that the model is highly significant. This project demonstrates that oat is an alternative cereal with potential to be used as raw material in malting and brewing purposes.Additional key words: alternative cereal; malt, response surface methodology; wort quality. ResumenOptimización del malteado de avena (Avena sativa L.) como materia prima de bebidas fermentadas Con la ayuda de la metodología de superficie de respuesta, se estudió la influencia de tres variables del malteado (tiempo y temperatura de germinación, y grado de humedad) en la calidad de dos cultivares de avena (Avena sativa L.). Cada variable fue evaluada a tres niveles, de 6 a 8 días de germinación; temperaturas de germinación de 12, 15, o 18°C; y grados de humedad del 43, 45 ó 47%. Todos los análisis estuvieron basados en los métodos descritos por la EBC o por la MEBAK. Los cultivares, obtenidos de Nordsaat Saatzucht GmbH, Böhnshausen, Alemania, fueron de la cosecha del 2007. Se evaluaron una serie de atributos de calidad de la malta incluyendo extracto, límite de atenuación aparente, índice de Kolbach, α-aminonitrógeno, color, β-glucano y viscosidad. La optimización del malteado de la avena se realizó siguiendo las especificaciones de la malta de cebada, consideradas las más apropiadas en la industria de producción de bebidas para un buen procesado. Para el cv. Ivory, el programa de malteado óptimo se alcanzó a los 8 días de germinación con un grado de humedad del 46% y a 17°C. De manera similar, el cv. Typhon necesitó un periodo de germinación de 8 días, un grado de humedad de 47% y una temperatura de 16°C. Los modelos mostraron valores R 2 altos y p significativos. Por lo tanto, se puede decir que el modelo es altamente significativo. Este proyecto muestra que la avena es un cereal con potencial como materia prima para el malteado y la producción de cerveza.

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Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

Cited by 25 publications

References 21 publications

Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation

Optimization of the malting process of oat (Avena sativa L.) as a raw material for fermented beverages

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