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

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]

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

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

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

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

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