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Processing of Gluten- free Fermented Beverages Based on Malted Pseudocereals

Processing of Gluten- free Fermented Beverages Based on Malted Pseudocereals. a Slovenian Institute of Hop Research and Brewing , Žalec, Slovenia. b Technische Universität München, Freising, Germany. Matjaž DEŽELAK a , Martin ZARNKOW b , Thomas BECKER b in Iztok Jože KOŠIR a.

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Processing of Gluten- free Fermented Beverages Based on Malted Pseudocereals

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  1. ProcessingofGluten-freeFermentedBeveragesBased on MaltedPseudocereals • aSlovenian Institute of Hop ResearchandBrewing, Žalec, Slovenia • bTechnische Universität München, Freising, Germany Matjaž DEŽELAKa, Martin ZARNKOWb, Thomas BECKERb in Iztok Jože KOŠIRa Vera Johanides 2 – Biotechnology in Croatiaby 2020 Zagreb, 10. maj 2013

  2. Introduction • Celiacdisease • estimated worldwideprevalence: 1% of the general population • typical malabsorption syndrome: chronic diarrhea, weight loss, abdominal distension, fatigue • treatment: adherence to a strict gluten-free diet  progressive clinical improvement, healing of the intestinal mucosa • gluten-free diet (GFD): unbalanced intake of fat, protein, carbohydrates, minornutrients • poornutrient status: unsatisfyingquality of thecommercial gluten-freeproducts, scarcefood choices availablein the market • non-celiacpatientsvs. GFD: reducingbodyweight, improvinginsulinsensitivity, reducinginflammation

  3. Introduction • Quinoa • aminoacid: well-balanced, highcontentofessential • fat: >75% unsaturated • vitamine:thiamine, riboflavin, folic acid, vitamine E • minerals:approx. 2x higher to cereals • bioactivecomponents:glycosides of kaempferol and quercetin • Buckwheat • aminoacid: well-balanced, highcontentofessential • fat: approx. 80% unsaturated • vitamine: thiamine, riboflavin,pyridoxine, vitamine E • minerals:slightlyhigher to cereals • bioactivecomponents:fagopyritols, β-sitosterol, campesterolandglycosidesofquercetin, apigenin, luteolin http://www.the-gluten-free-chef.com/image-files/quinoa-grain.jpg http://www.grainscanada.gc.ca/buckwheat-sarrasin/bsm-mbs-eng.htm

  4. ResearchIdea & Hypotheses • Beer: • world's most widely consumed alcoholic beverage • the third-most popular drink overall, after water and tea • probably the oldest fermented beverage • Idea: preparationandcharacterizationof a gluten-freeandhealthy • beer-like beveragefrommaltedbuckwheatandquinoa • Hypotheses: • satisfactorybrewingproperties • higheramountof metal cations, di- andtrisaccharides, aminoacids • specific profile ofvolatilecompounds • at leastacceptablesensoryperception

  5. Technologicalprocedures • Malting: buckwheatandquinoa • methodsoptimized at TUM, WZW, BGT • Mashing: • decoction (buckwheat) or infusion (quinoa, barley) method • additionofcommercialenzymepreparations (Novozymes, Denmark) • Hopping: • H. H. Tradition (finalbitternes 18 EBC) • wortboiling 90 min (finalextract 10%) • Fermentation: 10 L, 14°C • SaccharomycespastorianusTUM 34/70 • Conditioning:16 °C (2 days), 0 °C (12 days) • Bottling: 0.5 L amberbottleswithcrowncaps

  6. Analyticalprocedures • Brewingattributes: • Analytica EBC • MEBAK • Metal cations: • Analytica EBC (AAS) • Sugars: • HPLC, ion-exclusioncolumn, RID • Aminoacids: • HPLC, OPA & Fmoc, 18C RP column, FLD • Volatilecompounds: • distillation, GC, capillary FFAP column, FID • Sensoryanalysis: • after 3 months at 4°C • trainedpannelof 8 valuers

  7. Results • Brewingattributes • Malt: • Wort: • Beverage:

  8. Results • Metal cations (MC) amountofbeveragecontaining RDI [L]

  9. Results • Sugars (OH)

  10. Results • Aminoacids (AA) ≥ 70% ofassimilated AA

  11. Results • Volatilecompounds (VC)

  12. Results • Sensoryanalysis (SA)

  13. Conclusions • GENERAL:Gluten-freebeer-like beveragesfrommaltedbuckwheatandquinoahaveverygoodcommercialpotential as a healthyfunctionaldrinks • DRAWBACKS: • Theuseofcommercialenzymepreparations • Highcostofgrains

  14. Furtherwork • theuseofdifferentyeaststrains • the impact of successive exploitation of a single starter culture on beverageandyeastproperties • breedersandgrowersshouldfocus on grainswithhigherenzymaticcontent • promotionandrisingawarnesaboutpseudocerealsbenefits

  15. Thisworkwassupportedby…

  16. Thankyou… …foryourattention! Vera Johanides 2 – Biotechnology in Croatiaby 2020 Zagreb, 10. maj 2013

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