Quality of beer with added pseudocereals

Abstract

This study dealt with the addition of pseudocereals in the production of beer without the use of exogenous enzymes. The effect of added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeasts. Pseudocereals were used as a partial malt substitute (0%, 10%, 20%, 30%). The colour of laboratory prepared beers was measured using a Konica Minolta CM 3500d. Basic parameters of beers (alcohol content, real extract and original extract of the wort) were measured using a FermentoFlash. The amount of fructose, glucose, maltose and maltotriose in the wort and in the beers was determined using an Agilent Technologies HPLC. A sensory evaluation was also performed. The results of the different variants of beer samples did not vary in terms of alcohol content. Beer lightness did not differ much between the pseudocereals variants. However, control beer was darker than beers with added pseudocereals. It is evident from the results of the determination of carbohydrates, that even the addition of pseudocereals in sprinkles can guarantee a sufficient amount of fermentable carbohydrates. From the results of the sensory analysis, it can be concluded that the addition of buckwheat to the work proved to be very acceptable. We can therefore evaluate that the addition of pseudocereals up to 30% in the pouring can be used in the production of beers.