Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer
Abstract
:1. Introduction
2. Adjunct Classification
2.1. Solid Adjuncts
2.2. Liquid Adjuncts
3. Barley Grain and Other Brewing Cereals: Starch Structure
4. Brewing with Adjuncts
5. Starch Adjuncts Used in Brewing and Their Effects on the Sensory and Nutritional Properties of Beer
5.1. Relevant Attributes for the Use of Adjuncts
5.2. Cereals
5.2.1. Wheat (Triticum aestivum L.)
5.2.2. Barley (H. vulgare L.)
5.2.3. Maize (Zea mays L.)
5.2.4. Rice (Oryza sativa L.)
5.2.5. Sorghum (Sorghum bicolor L.)
5.2.6. Oats (Avena sativa L.)
5.2.7. Rye (Secale cereale L.)
5.2.8. Millet (Eleusine coracana L. Gaertn., Pennisetum glaucum L. and Eragrostis tef (Zuccagni))
5.3. Pseudocereals
5.3.1. Buckwheat (Fagopyrum Esculentum Moench)
5.3.2. Quinoa (Chenopodium Quinoa Willd)
5.3.3. Amaranth (Amaranthus cruenteus, Amaranthus hypochondriacus and Amaranthus caudatus)
5.4. Other Starchy Products
Sweet Potato (Ipomoea batatas)
6. Future Trends
7. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Adjunct Form | Cereals |
---|---|
Whole cereal | Barley, buckwheat, maize, sorghum, triticale, wheat |
Grits | Barley, maize, rice, sorghum |
Flaked | Barley, corn, oats, rice |
Torrified/micronised | Barley, corn, wheat |
Extrusion cooked | Maize, rice, sorghum, wheat |
Flour/starch | Cassava, corn, potato, rice, soya, sorghum, wheat |
Syrup | Barley, corn, potato, sucrose, wheat |
Malted cereals | Oats, rye, sorghum, wheat |
Malted pseudo-cereals | Buckwheat, quinoa |
Cereal | Range in Starch Content (%) | Range in AM Content (%) | Range in AP Content (%) | Range in Protein Content (%) |
---|---|---|---|---|
Barley | 50–60 | 22–27 | 78–73 | 8–20 |
Corn | 75–80 | 24–31 | 76–69 | 6–10 |
Rice | 75–87 | 23–30 | 77–70 | 6–10 |
Sorghum | 65–75 | 22–27 | 78–73 | 6–15 |
Wheat | 65–70 | 22–27 | 78–73 | 9–20 |
Starchy Adjunct | Gelatinisation Temperature (°C) | Adjunct Extract (%) | Malt Extract (%) | Diastatic Power (WK Unit) * |
---|---|---|---|---|
Wheat | 52–66 [16] | 75 [16] | 85.7 [16] | 405 [22] |
Barley | 58–66 [35] | 70 [16] | 76–88 [35] | 200–416 [35] |
Maize | 62–80 [35] | 78 [16] | 68–68.75 [35] | 77 [35] |
Rice | 67–91 [35] | 84 [16] | 64.3–77.8 [35] | 19–62 [35] |
Sorghum | 69–80 [35] | 82 [16] | 68 [35] | 72–101 [35] |
Oats | 52.6–62 [35] | 72 [16] | 62.1 [35] | 82–124 [35] |
Rye | 50–62 [16] | 74 [16] | 89.2 [22] | 177 [35] |
Millet | 54–80 [35] | sd ** | 59.6–68.9 [35] | 40–61 [35] |
Buckwheat | 65.4–72 [35] | sd ** | 61.9–65.3 [35] | 72 [35] |
Quinoa | 64 [35] | sd ** | 37.7 [35] | 61 [35] |
Amaranth | 64–74 [35] | sd ** | 88.6–91.1 [35] | sd ** |
Starch Adjunct | Type of Adjunct | Type of Beer | Effect on Sensory/ Nutritional Properties | Reference |
---|---|---|---|---|
Wheat | Chocolate Malt Crystal Malt Dark Malt | Ale/Lager | More pronounced malt aromas Darker colour Fuller bodied | [41] |
Wheat Flour | Ale | Pale in colour Lower foam stability Higher intensity of grain odour | [42] | |
Barley | Grinded barley | Lager | Pale colour More intense bitter taste More astringency | [32,43,44] |
Maize | Maize malt | Ale | Slightly bitter taste Less foam stability | [7] |
Blue maize malt | Lager | Higher anthocyanin content | [45] | |
Grinded maize | Lager | Pale colour Decrease in polyphenol content Decrease in antioxidant activity | [9,11] | |
Rice | Pale rice malt | Ale/Lager | Light vanilla flavour Thick foam Flat sensory profile | [46] |
Caramel rice malt Dark rice malt | Ale | Darkening of the colour (amber colour) Higher intensity of malt, caramel and vanilla aromas Higher antioxidant activity | [47] | |
Extruded black rice flour | Lager | Higher content of essential amino acids | [15] | |
Sorghum | Sorghum malt | Ale/Lager | Slightly tart flavour Fruity aromas Darker colour | [16,41,48,49] |
Oats | Oat malt | Lager | Fruity aromas Berry flavour Less foam stability | [50] |
Grinded oatmeal | Lager | Improved aroma and flavour purity Reduced foam stability Darker colour | [13] | |
Rye | Crystal Malt Pale Malt Toasted Malt | Ale | Spicy and sour character Stronger flavours Darkens the beer | [41,51] |
Millet | Millet malt (pearl millet, finger millet) | Lager | Darkens the colour yeasty aroma Raw grain flavour | [49,52,53,54] |
Teff malt | Ale | Malty character Biscuit, vanilla and cereal notes | [55] | |
Grinded teff | Ale | Fruity character Banana, apple and tropical aromas | [55] | |
Buckwheat | Buckwheat malt | Lager | Darker colour Nutty flavour Higher antioxidant activity | [4,55,56] |
Quinoa | Quinoa Malt | Lager | Almost black in colour Greyish foam Toasted aromas Nutty flavour | [55] |
Quinoa flakes | Lager | Darker colour Higher concentration of essential minerals (Mg2+ and Ca2+) | [57] | |
Amaranth | Grinded amaranth | - | Increase in the ratio of Mg2+ and Ca2+. Increase in Zn2+ and Mg2+ content | [58] |
Sweet potato | Beauregard sweet potato flakes | Ale | Increased β-carotene content Increased antioxidant activity | [14] |
Purple sweet potato flakes | Ale | Pink colour Increased anthocyanin content Increased antioxidant capacity | [22] |
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Cadenas, R.; Caballero, I.; Nimubona, D.; Blanco, C.A. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer. Foods 2021, 10, 1726. https://doi.org/10.3390/foods10081726
Cadenas R, Caballero I, Nimubona D, Blanco CA. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer. Foods. 2021; 10(8):1726. https://doi.org/10.3390/foods10081726
Chicago/Turabian StyleCadenas, Raquel, Isabel Caballero, Dieudonné Nimubona, and Carlos A. Blanco. 2021. "Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer" Foods 10, no. 8: 1726. https://doi.org/10.3390/foods10081726