کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
11024875 1701066 2019 29 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma
ترجمه فارسی عنوان
بهینه سازی مالت برنج و بهبود بخشیدن به ابعاد آبجو مالت برنج و عطر
کلمات کلیدی
آبجو بدون گلوتن، مالت برنج، مالت تخصص فعالیت آنتیاکسیدانی، مالت کارامل،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Although brewing beer with cereals other than barley malt is an established trend, producing a tasty product in this manner represents an ongoing research challenge. Rice malt beer represents a gluten-free beverage for individuals with celiac disease. Previous research on rice malt beer has shown a notably flat sensory profile and a low pale color. The use of special rice malts could be a means of enhancing the flavor, taste, color and body of a rice malt beer. To the best of our knowledge, no research has been performed on the use of rice for the production of specialty malts. An experimental study to obtain two different types of special rice malt, namely, caramelized and dark, was conducted. Quality attributes of the obtained malts were determined. A top fermented beer from pale rice malt and special rice malts was produced and analyzed to evaluate the sensorial properties. The resulting beer displayed a malted profile and an amber color. The use of the special rice malts enhanced the flavor and the color, in addition to the stability and the nutritional value, of the beer, thanks to their high polyphenol content and their good antioxidant capacity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 99, January 2019, Pages 299-305
نویسندگان
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