P ROCESSING OF G LUTEN - FREE F ERMENTED B EVERAGES B ASED ON M ALTED P SEUDOCEREALS Matjaž...
16
PROCESSING OF GLUTEN-FREE FERMENTED BEVERAGES BASED ON MALTED PSEUDOCEREALS Matjaž DEŽELAK a , Martin ZARNKOW b , Thomas BECKER b in Iztok Jože KOŠIR a a Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia b Technische Universität München, Freising, Germany Vera Johanides 2 – Biotechnology in Croatia by 2020 Zagreb, 10. maj 2013
-
Upload
sara-lawrence -
Category
Documents
-
view
216 -
download
1
Transcript of P ROCESSING OF G LUTEN - FREE F ERMENTED B EVERAGES B ASED ON M ALTED P SEUDOCEREALS Matjaž...
PROCESSING OF GLUTEN-FREE FERMENTED
BEVERAGES BASED ON MALTED PSEUDOCEREALS
Matjaž DEŽELAKa, Martin ZARNKOWb, Thomas BECKERb in Iztok Jože KOŠIRa
a Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia
b Technische Universität München, Freising, Germany
Vera Johanides 2 – Biotechnology in Croatia by 2020
Zagreb, 10. maj 2013
INTRODUCTION
Celiac disease
estimated worldwide prevalence: 1% of the general population
typical malabsorption syndrome: chronic diarrhea, weight loss, abdominal distension, fatigue
treatment: adherence to a strict gluten-free diet progressive clinical improvement, healing of the intestinal mucosa
gluten-free diet (GFD): unbalanced intake of fat, protein, carbohydrates, minor nutrients
poor nutrient status: unsatisfying quality of the commercial gluten-free products, scarce food choices available in the market
non-celiac patients vs. GFD: reducing body weight, improving insulin sensitivity, reducing inflammation
INTRODUCTION
Buckwheat
amino acid: well-balanced, high content of essential
fat: approx. 80% unsaturated vitamine: thiamine, riboflavin, pyridoxine,
vitamine E minerals: slightly higher to cereals bioactive components: fagopyritols, β-
sitosterol, campesterol and glycosides of quercetin, apigenin, luteolin
http://www.grainscanada.gc.ca/buckwheat-sarrasin/bsm-mbs-eng.htmhttp://www.the-gluten-free-chef.com/image-files/quinoa-grain.jpg
Quinoa
amino acid: well-balanced, high content of essential
fat: >75% unsaturated vitamine: thiamine, riboflavin, folic acid,
vitamine E minerals: approx. 2x higher to cereals bioactive components: glycosides of
kaempferol and quercetin
RESEARCH IDEA & HYPOTHESES
Beer:
world's most widely consumed alcoholic beverage
the third-most popular drink overall, after water and tea
probably the oldest fermented beverage
Idea: preparation and characterization of a gluten-free and healthy beer-like beverage from malted buckwheat and quinoa
Hypotheses:
satisfactory brewing properties
higher amount of metal cations, di- and trisaccharides, amino acids
specific profile of volatile compounds
at least acceptable sensory perception
TECHNOLOGICAL PROCEDURES
Malting: buckwheat and quinoa methods optimized at TUM, WZW, BGT
Mashing: decoction (buckwheat) or infusion (quinoa,
barley) method addition of commercial enzyme preparations
(Novozymes, Denmark)
Hopping: H. H. Tradition (final bitternes 18 EBC) wort boiling 90 min (final extract 10%)
Fermentation: 10 L, 14°C Saccharomyces pastorianus TUM 34/70
Conditioning: 16 °C (2 days), 0 °C (12 days)
Bottling: 0.5 L amber bottles with crown caps
ANALYTICAL PROCEDURES
Brewing attributes: Analytica EBC MEBAK
Metal cations: Analytica EBC (AAS)
Sugars: HPLC, ion-exclusion column, RID
Amino acids: HPLC, OPA & Fmoc, 18C RP column, FLD
Volatile compounds: distillation, GC, capillary FFAP column, FID
Sensory analysis: after 3 months at 4°C trained pannel of 8 valuers
RESULTS Malt: attribute barley buckwheat quinoa
moisture [%w] 4,25 4,5 7,4
extract [%w] 80,9 62,8 37,7
viscosity 1,56 mPas 3,01 mPas 1,874 mPas
saccharification normal > 20 min > 20 min
pH 5,65 4,57 6,38
total protein [%dw] 10,8 13,0 16,2
soluble protein [%protein] 0.48 0.54 1.39
free amino nitrogen [%] / 0.10 0.22
attribute barley buckwheat quinoa
extract [%w] 10,04 10,36 10,49pH 5,92 5,77 4,49viscosity [mPas] 1,13 2,07 1,61free amino nitrogen [%] 0.11 0.16 0.31 iodine value 0.39 0.670 2.345
Wort:
Beverage
:
attribute barley buckwheat quinoa
pH 4,72 4,80 4,50ekstract [%] 3,59 3,42 5,91ethanol [% vol] 4,30 3,79 3,28fermentability[%] 64,53 63,12 45,72total soluble nitrogen [mg/L] 1281 970 4026free amino nitrogen [mg/L] 217 302 2609
Brewing attributes
RESULTS
Fe Cu Zn Mn ∑0
1
2
3
4
5
6
barley buckwheat quinoa
mg/L
MC wort
Metal cations (MC)
Fe Cu Zn Mn ∑0
1
2
3
4
5
6barley buckwheat quinoa
mg/L
MC beverage
Fe Cu Zn Mn ∑0
20
40
60
80
100
120
barley buckwheat quinoaMC grain
mg/kg
MC BA BW QU
Fe1116.0
7632.18 14.83
Cu 105.82 11.70 26.22
Zn 600.00 365.85 24.72
Mn 28.14 12.50 1.91
amount of beverage containing RDI [L]
RESULTS Sugars (OH)
DP3 DP2 Suc Glc Fru ∑0.0
1.0
2.0
3.0
4.0
5.0
6.0
7.0
8.0
9.0
barley buckwheat quinoaOH wort
g/L
DP3 DP2 Suc Glc Fru ∑0.0
0.2
0.4
0.6
0.8
1.0
1.2
1.4
1.6
barley buckwheat quinoaOH beverage
g/L
RESULTS
.0
20406080
100120140
BA BW QU
AA wort - CV
Amino acids (AA)
.0
500
1000
1500
2000
BA BW QU
mg/L
AA beverage - sum
.0
50
100
150
200
250
300
BA BW QU
AA beverage - CV
.0
200
400
600
800
1000
1200
BA BW QU
mg/L
assimilated AA
Glu Asn Arg Val Phe Leu Ala Lys0
2
4
6
8
10
12
14barley
%
Glu Ala Arg His+ Gly
Val05
10152025303540
buckwheat
Thr Ser Asn Leu0
5
10
15
20
25
30quinoa
Thr Val Met Trp Phe Ile Leu Lys Ʃ rel.0
5
10
15
20
25
30
35
40
%
essential
≥ 70% of assimilated AA
.0
500
1000
1500
2000
2500AA wort - sum
BA BW QU
RESULTS Volatile compounds (VC)
acet
alde
hyde
ethy
l ace
tate
met
hano
l
1-pr
opan
ol
iso-a
myl
ace
tate
2&3-
met
hyl b
utan
ol
2-ph
enyl
ethy
l ace
tate
2-ph
enyl
eth
anol ∑
0
20
40
60
80
100
120
140
160
180
barley buckwheat quinoaVC - wort
acet
alde
hyde
ethy
l ace
tate
met
hano
l
1-pr
opan
ol
iso-a
myl
ace
tate
2&3-
met
hyl b
utan
ol
2-ph
enyl
ethy
l ace
tate
2-ph
enyl
eth
anol ∑
0
20
40
60
80
100
120
140
160
180
barley buckwheat quinoaVC - beverage
RESULTS Sensory analysis (SA)
odour
purity of taste
full bodytingling feeling
quality of bitternes
3
3.4
3.8
4.2
4.6BW QU
odour purity of taste
full body tingling feeling
quality of bitternes
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
buckwheat quinoaSA – SD
total total SD0
0.51
1.52
2.53
3.54
4.5
buckwheat quinoaSA – total mark + SD
CONCLUSIONS
GENERAL: Gluten-free beer-like beverages from malted buckwheat and quinoa have
very good commercial potential as a healthy functional drinks
DRAWBACKS:
The use of commercial enzyme preparations
High cost of grains
FURTHER WORK
the use of different yeast strains
the impact of successive exploitation of a single starter
culture on beverage and yeast properties
breeders and growers should focus on grains with higher
enzymatic content
promotion and rising awarnes about pseudocereals benefits
THIS WORK WAS SUPPORTED BY…
THANK YOU…
…FOR YOUR ATTENTION!
Vera Johanides 2 – Biotechnology in Croatia by 2020
Zagreb, 10. maj 2013
