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, βsitosterol, campesterol and glycosides of
quercetin, apigenin, luteolin
http://www.grainscanada.gc.ca/buckwheat-sarrasin/bsm-mbs-eng.htm

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
http://www.the-gluten-free-chef.com/image-files/quinoa-grain.jpg
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:


Sugars:


HPLC, OPA & Fmoc, 18C RP column, FLD
Volatile compounds:


HPLC, ion-exclusion column, RID
Amino acids:


Analytica EBC (AAS)
distillation, GC, capillary FFAP column, FID
Sensory analysis:
after 3 months at 4°C
 trained pannel of 8 valuers

RESULTS



Malt:
Wort:
Beverage:
Brewing attributes
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]
pH
viscosity [mPas]
free amino nitrogen [%]
iodine value
10,04
5,92
1,13
0.11
0.39
10,36
5,77
2,07
0.16
0.670
10,49
4,49
1,61
0.31
2.345
buckwheat
quinoa
attribute
pH
ekstract [%]
ethanol [% vol]
fermentability[%]
total soluble nitrogen [mg/L]
free amino nitrogen [mg/L]
barley
4,72
3,59
4,30
64,53
1281
217
4,80
3,42
3,79
63,12
970
302
4,50
5,91
3,28
45,72
4026
2609
RESULTS
6
mg/L
MC wort
Metal cations (MC)
barley
buckwheat
quinoa
6
5
5
4
4
3
mg/L
barley
buckwheat
quinoa
3
2
2
1
1
0
0
Fe
120
MC beverage
Cu
Zn
barley
MC grain
Mn
buckwheat
Fe
∑
quinoa
100
80
mg/kg
60
40
Cu
Zn
Mn
∑
amount of beverage containing RDI [L]
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
20
0
Fe
Cu
Zn
Mn
∑
RESULTS
OH wort
barley
Sugars (OH)
buckwheat
OH beverage
quinoa
9.0
1.6
8.0
1.4
7.0
buckwheat
quinoa
1.2
6.0
g/L
barley
1.0
5.0
g/L
4.0
0.8
0.6
3.0
0.4
2.0
0.2
1.0
0.0
0.0
DP3
DP2
Suc
Glc
Fru
∑
DP3
DP2
Suc
Glc
Fru
∑
RESULTS
Amino acids (AA)
1000
AA wort - sum
2500
140
120
100
80
60
40
20
0
2000
1500
1000
500
0
BW.
BA
2000
QU
AA beverage - sum
300
mg/L
AA wort - CV
150
500
100
0
40
BA
BW
.
QU
BW
.
0
QU
QU
BW
.
BA
essential
35
30
AA beverage - CV
%25
20
15
10
5
50
BA
600
200
200
1000
800
400
250
1500
mg/L
0
assimilated AA
1200
0
BA
QU
BW
.
Thr
Val
Met
Trp
Phe
Ile
≥ 70% of assimilated AA
15
barley
30
buckwheat
30
10
%
40
20
20
5
15
10
10
0
5
0
Glu
Asn
Arg
Val
Phe
Leu
Ala
Lys
quinoa
25
0
Glu
Ala
Arg His+ Gly Val
Thr
Ser
Asn
Leu
Leu
Lys Ʃ rel.
RESULTS
180
VC - wort
Volatile compounds (VC)
barley
buckwheat
quinoa
VC - beverage
180
160
160
140
140
120
120
100
100
80
80
60
60
40
40
20
20
0
0
barley
buckwheat
quinoa
RESULTS
Sensory analysis (SA)
SA – SD
buckwheat
quinoa
0.9
odour
4.6
0.8
BW
QU
0.6
0.5
4.2
0.4
0.3
3.8
quality of
bitternes
0.7
purity of
taste
3.4
0.2
0.1
0
odour
3
purity of
taste
full body
SA – total mark + SD
tingling
feeling
full body
tingling
feeling
buckwheat
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
total
total SD
quality of
bitternes
quinoa
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…
Vera Johanides 2 – Biotechnology in Croatia by 2020
Zagreb, 10. maj 2013