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

Di Ghionno, Lidia, Sileoni, Valeria, Marconi, Ombretta, De Francesco, Giovanni, Perretti, Giuseppe
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.84 pp. 746-752
Eragrostis tef, alpha-amylase, amino acid composition, beers, beta-glucanase, biscuits, brewing, carboxylic ester hydrolases, fermentation, gluten-free foods, malt, nuts, proteinases, pullulanase, sensory evaluation, sensory properties, sugars, volatile compounds, xylanases
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.