Processing of Gluten- free Fermented Beverages Based on Malted Pseudocereals
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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
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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
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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
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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
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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
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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
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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
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RESULTS
Fe Cu Zn Mn ∑0
1
2
3
4
5
6barley 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
120barley buckwheat quinoaMC grain
mg/kg
MC BA BW QU
Fe 1116.07 632.18 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]
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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
9.0barley 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
1.6barley buckwheat quinoaOH beverage
g/L
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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
50100150200250300
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 Lys02468
101214 barley
%
Glu Ala Arg His+ Gly
Val05
10152025303540
buckwheat
Thr Ser Asn Leu05
1015202530
quinoa
Thr Val Met Trp Phe Ile Leu Lys Ʃ rel.05
10152025303540
%
essential
≥ 70% of assimilated AA
.0
5001000150020002500
AA wort - sum
BA BW QU
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RESULTS Volatile compounds (VC)
acetal
dehyd
e
ethyl a
cetate
methan
ol
1-prop
anol
iso-am
yl ace
tate
2&3-m
ethyl
butano
l
2-phen
ylethy
l acet
ate
2-phen
yl etha
nol ∑
0
20
40
60
80
100
120
140
160
180barley buckwheat quinoaVC - wort
acetal
dehy
de
ethyl a
cetate
methan
ol
1-prop
anol
iso-am
yl ace
tate
2&3-m
ethyl
butano
l
2-phen
ylethy
l acet
ate
2-phen
yl etha
nol ∑
0
20
40
60
80
100
120
140
160
180barley buckwheat quinoaVC - beverage
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RESULTS Sensory analysis (SA)
odour
purity of taste
full bodytingling feeling
quality of bitternes
3
3.4
3.8
4.2
4.6 BW QU
odour purity of taste
full body tingling feeling
quality of bitternes
00.10.20.30.40.50.60.70.80.9
buckwheat quinoaSA – SD
total total SD0
0.51
1.52
2.53
3.54
4.5buckwheat quinoaSA – total mark + SD
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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
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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
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THIS WORK WAS SUPPORTED BY…
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THANK YOU…
…FOR YOUR ATTENTION!
Vera Johanides 2 – Biotechnology in Croatia by 2020 Zagreb, 10. maj 2013