首页|The impact of pirodextrin addition to improve physicochemical parameters of sorghum beer
The impact of pirodextrin addition to improve physicochemical parameters of sorghum beer
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NSTL
Elsevier
The traditional sorghum beer brewed by African communities differs from the traditional beer obtained from barley, mainly in the absence of hops and in a higher acidity level. People diagnosed with celiac disease find it as an alternative option when enjoying a good beer; however, some of the technological differences could be improved with the use of pyrodextrins obtained from the same cereal. In this work the use of pyrodextrins obtained by a treatment at 120 degrees C with acid during 360 min is proposed. A composite central design was made varying the concentration of pyrodextrins between 5 and 15 g/L and hop between 30 and 60 mg/L. The results indicate that the use of pyrodextrins up to a concentration of 10 g/L improves alpha-acid utilisation, bitterness and viscosity of the drink, achieving values similar to a typical lager beer obtained from barley. For 10 g/L pyrodextrin addition the increase in the wort and beer viscosity was 4.4% and 4.9%, respectively.
PyrodextrinsViscosityMolecular weight
Pamies, Laura Cecilia Gomez、Rovaletti, Maria Mercedes Lataza、Amezaga, Nancy Maria Jimena Martinez、Benitez, Elisa Ines
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QUITEX Fac Reg Resistencia UTN, Resistencia, Chaco, Argentina
NSTL
Elsevier
