Application of various grains shells (coffee husk, cocoa bean husk, rice hull, buckwheat hull) to enhance the mash filtration and sensory characteristics of wheat beer

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-12-06 DOI:10.1007/s00217-024-04638-1

Monika Cioch-Skoneczny, Arkadiusz Cempa, Krystian Klimczak, Aleksander Poreda

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Abstract

The study explored the potential of using various grain shells (coffee bean husk, cocoa bean husk, rice hull and buckwheat hull) as a filtration aid in wheat beer brewing. The aim of the study was to evaluate the impact of these waste materials on the physicochemical and sensory properties of the resulting beer. This is in line with zero-waste movement, which focuses on reduction of post-production waste products, or their reuse. Different doses of grain shells (50 g and 100 g) were added to the mash, and the resulting worts were compared to a control without any additives. The performed analyses were fermentation dynamics, alcohol content, real extract, free amino nitrogen, titratable acidity, color, and sensory evaluation. Results show that the addition of coffee bean husk, cocoa bean husk, and rice hull positively influenced the overall quality of the beer. However, buckwheat hulls had detrimental effects on sensory characteristics. This study highlights the potential of utilizing waste materials in the brewing industry to both, obtain a beer with desired sensory characteristics, and aid in the filtration process.

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.