Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts = Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

다국어 초록 (Multilingual Abstract)

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.

참고문헌 (Reference)

1 Lee TK, "The use of fermented buckwheat to produce Lcarnitine enriched oyster mushroom" 8 : 138-, 2018

2 Jia Z, "The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals" 64 : 555-559, 1999

3 Vanderhaegen B, "The chemistry of beer aging – a critical review" 95 : 357-381, 2006

4 Huang D, "The chemistry behind antioxidant capacity assays" 53 : 1841-1856, 2005

5 Fabjan N, "Tartary buckwheat (Fagopyrum tataricum G aertn,) as a source of dietary rutin and quercetin" 51 : 6452-6455, 2003

6 Kreft I, "Rutin content in buckwheat(Fagopyrum esculentum Moench)food materials and products" 98 : 508-512, 2005

7 Jiang P, "Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F, tataricum, and F. homotropicum and their protective effects against lipid peroxidation" 40 : 356-364, 2007

8 Hosseinzadeh H, "Review of the protective effects of rutin on the metabolic function as an important dietary flavonoid" 37 : 783-788, 2014

9 Deng Y, "Reduction and restoration of culturability of beer-stressed and low-temperature-stressed Lactobacillus acetotolerans strain 2011-8" 206 : 96-101, 2015

10 Yasuda T, "Purification and characterization of the rutin-degrading enzymes in tartary buckwheat seeds" 37 : 133-136, 1994

11 Suzuki T, "Purification and characterization of flavonol 3-glucosidase, and its activity during ripening in tartary buckwheat seeds" 163 : 417-423, 2002

12 Steiner E, "Protein changes during malting and brewing with focus on haze and foam formation : a review" 232 : 191-204, 2011

13 Slimestad R, "Properties of chalconaringenin and rutin isolated from cherry tomatoes" 59 : 3180-3185, 2011

14 Deželak M, "Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization" 120 : 360-370, 2014

15 Nic Phiarais BP, "Processing of a top fermented beer brewed from 100% buckwheat malt with sensory and analytical characterization" 116 : 265-274, 2010

16 Dong J, "Predictive analysis of beer quality by correlating sensory evaluation with high alcohol and ester production using multivariate statistics methods" 161 : 376-382, 2014

17 Zhao H, "Phenolic profiles and antioxidant activities of commercial beers" 119 : 1150-1158, 2010

18 Wijngaard HH, "Optimisation of a mashing program for 100% malted buckwheat" 112 : 57-65, 2006

19 Liu J, "Multivariate modeling of aging in bottled lager beer by principal component analysis and multiple regression methods" 56 : 7106-7112, 2008

20 Steadman KJ, "Minerals, phytic acid, tannin and rutin in buckwheat seed milling fraction" 81 : 1094-1100, 2001

21 Terpinc P, "LC-MS analysis of phenolic compounds and antioxidant activity of buckwheat at different stages of malting" 210 : 9-17, 2016

22 Deng Y, "Influence of ultrasound assisted thermal processing on the physicochemical and sensorial properties of beer" 40 : 166-173, 2018

23 CHEONG, CHUL, "Influence of Aeration During Propagation of Pitching Yeast on Fermentation and Beer Flavor" 한국미생물·생명공학회 17 (17): 297-304, 2007

24 Yang J, "In vitro antioxidant properties of rutin" 41 : 1060-1066, 2008

25 Schnitzenbaumer B, "Impact of various levels of unmalted oats (Avena sativa L,) on the quality and processability of mashes, worts, and beers" 70 : 142-149, 2012

26 Madigan D, "Furanic aldehyde analysis by HPLC as a method to determine heat-induced flavor damage to beer" 56 : 146-151, 1998

27 Oomah BD, "Flavonoids and antioxidative activities in buckwheat" 44 : 1746-1750, 1996

28 Daenen L, "Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L ,) used in the production of special fruit beers" 8 : 1103-1114, 2008

29 de Gaetano G, "Effects of moderate beer consumption on health and disease : a consensus document" 26 : 443-467, 2016

30 Romeo J, "Effects of moderate beer consumption on blood lipid profile in healthy Spanish adults" 18 : 365-372, 2008

31 Vogrinčič M, "Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread" 58 : 4883-4887, 2010

32 Tafulo PAR, "Control and comparison of the antioxidant capacity of beers" 43 : 1702-1709, 2010

33 Piazzon A, "Characterization of phenolics content and antioxidant activity of different beer types" 58 : 10677-10683, 2010

34 Zhang Z-L, "Bioactive compounds in functional buckwheat food" 49 : 389-395, 2012

35 De Meo B, "Behaviour of malted cereals and pseudocereals for gluten-free beer production" 117 : 541-546, 2011

36 Schlesier K, "Assessment of antioxidant activity by using different in vitro methods" 36 : 177-187, 2002

37 He G, "Antioxidant capability and potableness of fresh cloudy wheat beer stored at different temperatures" 118 : 335-411, 2012

38 Ducruet J, "Amber ale beer enriched with goji berries – the effect on bioactive compound content and sensorial properties" 226 : 109-118, 2017

39 Chen P, "A rapid measurement of rutindegrading enzyme activity in extract of tartary buckwheat seeds" 89 : 81-85, 2011