THE IMPACT OF PIRODEXTRIN ADDITION TO IMPROVE PHYSICOCHEMICAL PARAMETERS OF SORGHUM BEER

GOMEZ PAMIES, LAURA CECILIA; LATAZA ROVALETTI, MERCEDES; MARTINEZ AMEZAGA, NANCY MARÍA JIMENA; BENITEZ; ELISA INES

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2021

0023-6438

The traditional sorghum beer brewed by African communities differs from the traditional beer obtained from barley, mainly in the absence of hops and in a higher acidity level. People diagnosed with celiac disease find it as an alternative option when enjoying a good beer; however, some of the technological differences could be improved with the use of pyrodextrins obtained from the same cereal. In this work the use of pyrodextrins obtained by a treatment at 120 ° C with acid during 360 min is proposed. A composite central design was made varying the concentration of pyrodextrins between 5 and 15g/L and hop between 30 and 60 mg/L. The results indicate that the use of pyrodextrins up to a concentration of 10 g/L improves α-acid utilisation, bitterness and viscosity of the drink, achieving values similar to a typical lager beer obtained from barley. For 10 g/L pyrodextrin addition the increase in the wort and beer viscosity was 4.4% and 4.9%, respectively.