Antioxidant activity of beers produced with unmalted quinoa and amaranth

Abstract

Quinoa and amaranth are pseudocereals, which recently have received increased interest, as they are a good source of different nutrients, including proteins, vitamins and other biologically active compounds. They are also rich in antioxidants such as polyphenols, known to inhibit oxidation reactions in foods and beverages, and vitamin E[1]. Due to a high starch content quinoa and amaranth can be a potential substitute of barley malt in brewing. During beer storage there is a deterioration of beer quality since many undesirable flavours occur. [2]. Since quinoa and amaranth are an excellent source of antioxidants, their use in beer production might extend the shelf life of final products. The aim of this study was to investigate the antiradical and reducing potential of beers produced with 10 and 30% addition of unmalted amaranth and quinoa. Moreover, a relationship between the antioxidant capacity and total polyphenol content in beer was evaluated.