The use of non-conventional raw materials as adjuncts in brewing is increasing due to their ability to produce beer with different physicochemical and functional properties.In this context,the present study investigat...The use of non-conventional raw materials as adjuncts in brewing is increasing due to their ability to produce beer with different physicochemical and functional properties.In this context,the present study investigates the incorporation of malted finger millet(MFM)as an adjunct to barley in beer production.Beers were brewed with varying ratios of barley to MFM:100:0(control),70:30,50:50,30:70,0:100,and fermented using Saccharomyces cerevisiae.The resulting worts and beers underwent thorough physicochemical,bioactive,and bioactivity analyses.Subsequently,sensory optimization was performed using fuzzy logic,after which structural characteristics and non-volatile compounds were examined.The ethanol content of the resulting beers ranged from 3.2%to 4.3% ABV.An increase in the concentration of MFM significantly increased the alcohol content as well the colour,total phenolic content(TPC),total flavonoid content(TFC)as well as antioxidant activities of the resultant beer.The TPC and TFC ranged from 194.45 to 271.24 mg GAE/L and 18.51–30.85 mg QE/L,respectively.The increase in phenolic content and flavonoids contributed to higher antioxidant activity of malted finger millet.The incorporation of MFM in beer also showed more volatile compounds and better sensory profile as evaluated through fuzzy logic.This study offers a comprehensive analysis of MFM as an adjunct in brewing,highlighting its potential to enhance both the nutritional and sensory qualities of beer.展开更多
文摘The use of non-conventional raw materials as adjuncts in brewing is increasing due to their ability to produce beer with different physicochemical and functional properties.In this context,the present study investigates the incorporation of malted finger millet(MFM)as an adjunct to barley in beer production.Beers were brewed with varying ratios of barley to MFM:100:0(control),70:30,50:50,30:70,0:100,and fermented using Saccharomyces cerevisiae.The resulting worts and beers underwent thorough physicochemical,bioactive,and bioactivity analyses.Subsequently,sensory optimization was performed using fuzzy logic,after which structural characteristics and non-volatile compounds were examined.The ethanol content of the resulting beers ranged from 3.2%to 4.3% ABV.An increase in the concentration of MFM significantly increased the alcohol content as well the colour,total phenolic content(TPC),total flavonoid content(TFC)as well as antioxidant activities of the resultant beer.The TPC and TFC ranged from 194.45 to 271.24 mg GAE/L and 18.51–30.85 mg QE/L,respectively.The increase in phenolic content and flavonoids contributed to higher antioxidant activity of malted finger millet.The incorporation of MFM in beer also showed more volatile compounds and better sensory profile as evaluated through fuzzy logic.This study offers a comprehensive analysis of MFM as an adjunct in brewing,highlighting its potential to enhance both the nutritional and sensory qualities of beer.
