The addition of defatted rice bran to malted rice improves the quality of rice beer

Publication date: September 2019Source: LWT, Volume 112Author(s): Dejalmo Nolasco Prestes, Adreano Spessato, André Talhamento, Marcia Arocha Gularte, Manoel Artigas Schirmer, Nathan Levien Vanier, Cesar Valmor RombaldiAbstractCraft beers and beers aimed at consumers with specific health requirements, e.g. celiac disease are attractive markets. Rice is an alternative to barley in the production of beer. However, the quality of rice malt, nitrogen content of rice beer, and sensory acceptability still require improvement. The ability of gibberellic acid (GA3) to improve malt quality was tested, as was the ability of defatted rice bran (DRB) to improve nitrogen content and sensory acceptability of Ale-type beer made with high-amylose malted rice. GA3 favored amylolytic activity and DRB incorporated nitrogen, flavonoids, as well as γ-aminobutyric acid (GABA), which is a functional compound for human health. The main sensory advantages that DRB added to rice beer were a darker color and improved foam color, foam volume, and perception of full-bodied structure.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research