Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter]

- 100% raw teff using the OndeaPro is compared to 100% teff malt in brewing.
- Brewing with either 100% teff added with OndeaPro® and 100% teff malt is possible.
- 100% raw teff lead to a final beer described as fruity, sweet, with little body.
- Teff mal beer is characterized by malty aroma with notes of nuts, biscuits and vanilla.

In this study, brewing with 100% raw teff using the Ondea®Pro exogenous enzyme formulation (α-amylase, β-glucanase, xylanase, proteinase, pullulanase, lipase) was compared to brewing with 100% teff malt. The standard quality attributes of beers and worts were assessed according to European Brewery Convention (EBC) and Mitteleuropäische Brautechnische Analysenkommision (MEBAK) methods. Sugar and amino acid profile, volatile compounds, as well as the sensory evaluation were also assessed. It was shown that by brewing with either 100% teff added with Ondea®Pro and 100% teff malt it was possible to obtain a good fermentation progress and a satisfactory quality of the beer. The production of beer brewed with 100% raw teff lead to a final product whose sensory quality was described as fruity, sweet, with little body. Different organoleptic qualities were assessed in teff malt beer which was predominantly malty with notes of nuts, biscuits and vanilla.