Quality of beer with added pseudocereals

Abstract

The effect on 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 yeast. 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 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. Generally, the beers with pseudocereals did not differ much from the control beer without pseudocereals.

Keywords

• beer
• pseudocereals
• malt
• colour
• sugars content
• sensory quality