Evaluation of malted pearl millet, foxtail millet and their blends as brewing adjuncts

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-09-11 DOI:10.1016/j.jcs.2025.104274

Ishwari R. Vyawhare, Aniket M. Pathare, Rekha S. Singhal, Jyoti S. Gokhale

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Abstract

The study explores use of malted pearl millet (MPM) and malted foxtail millet (MFM) as adjuncts to barley in the beer. The beer formulations were prepared by maintaining 50 % barley malt in all formulations, while the remaining 50 % comprised of different blends of MPM and MFM in varying ratios 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0, using Box-Behnken design. Beer with 100 % barley served as control. The resulting worts and beers were analyzed for physicochemical, bioactive compounds and antioxidant potential. Subsequently, sensory optimization was conducted with fuzzy logic analysis, followed by evaluation of structural characteristics and non-volatile compounds. The ethanol content of the beers ranged from 3.69 % to 4.1 % ABV. An increase in the concentration of malted millet blend significantly increased the alcohol content, bioactives and bioactivities of the resultant beer. The optimized millet beer showed more volatile compounds and better sensory profile for beer containing only MPM as assessed through fuzzy logic.

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麦芽珍珠粟、谷子及其混和物作为酿酒辅料的评价

本研究探讨了在啤酒中使用麦芽珍珠粟（MPM）和麦芽谷子（MFM）作为大麦的辅料。啤酒配方采用Box-Behnken设计，在所有配方中保持50%的大麦麦芽，而其余50%由不同比例的MPM和MFM组成，分别为0:50,12.5:37.5,25:25,35:12.5和50:0。100%大麦啤酒作为对照。对得到的麦芽汁和啤酒进行了理化、生物活性成分和抗氧化能力的分析。随后，通过模糊逻辑分析进行感官优化，并对结构特征和非挥发性化合物进行评价。啤酒的乙醇含量为3.69% ~ 4.1% ABV。谷子混合麦芽浓度的增加显著提高了啤酒的酒精含量、生物活性和生物活性。通过模糊逻辑评价，优化后的小米酒挥发性成分较多，且仅含MPM的小米酒感官特征更好。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.