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Antioxidant activity of beers produced with unmalted quinoa and amaranth
(Lodz University of Technology Press, 2015) Bogdan, Paulina; Kordialik-Bogacka, Edyta
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.
The changes of β-glucan content during beer production with unmalted pseudocereals
(Lodz University of Technology Press, 2015) Bogdan, Paulina
Unmalted cereals or pseudocereals, including amaranth and quinoa can partially replace malt in beer production. Cereals, such as barley as well as malted grains are rich in β-glucan. During brewing it comes to wort and then is detected in the final product. The β-glucan is known to cause problems during wort and beer filtration, as it increases viscosity. Moreover, high molecular β-glucan may generate turbidity in the final product [1]. On the other hand, it can be advantageous from the nutritional point of view [2]. Substitution of malt with unmalted cereals or pseudocereals may even increase β-glucan content in wort and then in beer. It is connected with: (1) lower amount of malt being used and consequently lower β-glucanase activity, synthesized in grains during malting, (2) higher amount of high molecular polysaccharides coming from grains, which weren’t modified during malting [3]. The purpose of this study was to investigate the changes in β-glucan content during wort and beer production when 10 or 30 % malt was replaced with unmalted quinoa or amaranth.