The Use of Rice in Brewing

Rice could be a useful raw material for the production of a gluten-free beer-like beverage. In today’s beer brewing industry, rice is primarily used as an adjunct in combination with barley malt. But, recently, there is some information about rice malt for brewing an all-rice malt beer. The use of rice as an adjunct in brewing is described highlighting the quality attributes of the final beer. The rice grain quality attributes of different samples are reported in order to evaluate their attitude to malting and brewing and also considering their enzymatic activity. Then, the different brewing processes to produce all-rice malt beers will be described and the final gluten-free rice beers is evaluated and compared to a barley malt beer. Finally, the levels of major aroma-active components of an all-rice malt beer and the results of the sensory analysis assessing the beer-like character of the rice beverage are reported. The obtained beer samples show a content of volatile compounds comparable with a barley malt beer. The sensory profile of the rice malt beer is similar to a barley malt beer in aroma, taste and mouthfeel

Proyecto, investigación e innovación en urbanismo, arquitectura y diseño industrial

Actas de congresoLas VII Jornadas de Investigación “Encuentro y Reflexión” y I Jornadas de Investigación de becarios y doctorandos. Proyecto, investigación e innovación en Urbanismo, Arquitectura y Diseño Industrial se centraron en cuatro ejes: el proyecto; la dimensión tecnológica y la gestión; la dimensión social y cultural y la enseñanza en Arquitectura, Urbanismo y Diseño Industrial, sustentados en las líneas prioritarias de investigación definidas epistemológicamente en el Consejo Asesor de Ciencia y Tecnología de esta Universidad Nacional de Córdoba. Con el objetivo de afianzar continuidad, formación y transferencia de métodos, metodología y recursos se incorporó becarios y doctorandos de los Institutos de investigación. La Comisión Honoraria la integraron las tres Secretarias de Investigación de la Facultad, arquitectas Marta Polo, quien fundó y María del Carmen Franchello y Nora Gutiérrez Crespo quienes continuaron la tradición de la buena práctica del debate en la cotidianeidad de la propia Facultad. Los textos que conforman las VII Jornadas son los avances y resultados de las investigaciones realizadas en el bienio 2016-2018.Fil: Novello, María Alejandra. Universidad Nacional de Córdoba. Facultad de Arquitectura, Urbanismo y Diseño; ArgentinaFil: Repiso, Luciana. Universidad Nacional de Córdoba. Facultad de Arquitectura, Urbanismo y Diseño; ArgentinaFil: Mir, Guillermo. Universidad Nacional de Córdoba. Facultad de Arquitectura, Urbanismo y Diseño; ArgentinaFil: Brizuela, Natalia. Universidad Nacional de Córdoba. Facultad de Arquitectura, Urbanismo y Diseño; ArgentinaFil: Herrera, Fernanda. Universidad Nacional de Córdoba. Facultad de Arquitectura, Urbanismo y Diseño; ArgentinaFil: Períes, Lucas. Universidad Nacional de Córdoba. Facultad de Arquitectura, Urbanismo y Diseño; ArgentinaFil: Romo, Claudia. Universidad Nacional de Córdoba. Facultad de Arquitectura, Urbanismo y Diseño; ArgentinaFil: Gordillo, Natalia. Universidad Nacional de Córdoba. Facultad de Arquitectura, Urbanismo y Diseño; ArgentinaFil: Andrade, Elena Beatriz. Universidad Nacional de Córdoba. Facultad de Arquitectura, Urbanismo y Diseño; Argentin

Study of innovative methods of control in the cereal productive chain for the production of beer and spirits

Researches performed during the PhD course intended to assess innovative applications of near-infrared spectroscopy in reflectance (NIR) in the production chain of beer. The purpose is to measure by NIR the "malting quality" (MQ) parameter of barley, to monitor the malting process and to know if a certain type of barley is suitable for the production of beer and spirits. Moreover, NIR will be applied to monitor the brewing process. First of all, it was possible to check the quality of the raw materials like barley, maize and barley malt using a rapid, non-destructive and reliable method, with a low error of prediction. The more interesting result obtained at this level was that the repeatability of the NIR calibration models developed was comparable with the one of the reference method. Moreover, about malt, new kinds of validation were used in order to estimate the real predictive power of the proposed calibration models and to understand the long-term effects. Furthermore, the precision of all the calibration models developed for malt evaluation was estimated and statistically compared with the reference methods, with good results. Then, new calibration models were developed for monitoring the malting process, measuring the moisture content and other malt quality parameters during germination. Moreover it was possible to obtain by NIR an estimate of the "malting quality" (MQ) of barley and to predict whether if its germination will be rapid and uniform and if a certain type of barley is suitable for the production of beer and spirits. Finally, the NIR technique was applied to monitor the brewing process, using correlations between NIR spectra of beer and analytical parameters, and to assess beer quality. These innovative results are potentially very useful for the actors involved in the beer production chain, especially the calibration models suitable for the control of the malting process and for the assessment of the “malting quality” of barley, which need to be deepened in future studies

Influence of yeast strain, priming solution and temperature on beer bottle conditioning

Abstract BACKGROUND Recently, there has been a significant increase in the number of microbreweries. Usually, craft beers are bottle conditioned; however, few studies have investigated beer refermentation. One of the objectives of this study was to evaluate the impacts of different experimental conditions, specifically yeast strain, priming solution and temperature, on the standard quality attributes, the volatile compounds and the sensory profile of the bottle-conditioned beer. The other aim was to monitor the evolution of volatile compounds and amino acids consumption throughout the refermentation process to check if it is possible to reduce the time necessary for bottle conditioning. RESULTS The results indicate that the volatile profile was mainly influenced by the strain of yeast, and this may have obscured the possible impacts of the other parameters. Our results also confirm that the two yeast strains showed different metabolic activity, particularly with respect to esters production. Moreover, we found the Safbrew S-33® strain when primed with Siromix® and refermented at 30 °C yielded the fastest formation of higher alcohols while maintaining low production of off-flavours. CONCLUSIONS These results suggest a formulation that may reduce the time needed for bottle conditioning without affecting the quality of the final beer which may simultaneously improve efficiency and economic profits. © 2016 Society of Chemical Industr

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery products derived from fresh wheat sprouts. Results indicate that the breadlike products showed comparable total polyphenol content and the thermal processes affected the free and bound fractions. Low temperature and high exposure time appear to promote the availability of the free polyphenols and sugars, while high temperature and low exposure time appear to preserve bound polyphenols and starch. Sugar profiles were influenced by baking programs with a higher simple sugar content in the samples processed at low temperature. Phenolic acids showed a strong decrease following processing, and free and bound phenolic acids were positively influenced by high baking temperatures, while an opposite trend was detected at low temperatures. Significant differences in phenolic acid profiles were also observed with a redistribution of hydroxycinnamic acids among the bound and free fractions. It may be concluded that grain type, germination conditions, and the baking programs play a fundamental role for the production of high-nutritional-value bakery products

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products

Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var. oleifera) sprouts

Sprouted seeds of many plant species represent a kind of vegetable often produced at home. Their consumption have been increasing in recent years because they are considered a healthy food for their high content in bioactive compounds and antioxidants [1]. Many Brassica species are used for sprouting since they are known to contain vitamins (i.e., ascorbic acid), minerals, phenolics and glucosinolates (GLS), whichmay have health-promoting effects like antioxidant and anticancer activity [2–4]. On the other hand, most Brassica species, rapeseed included, may contain erucic acid (EA), which may cause heart lesions [5], and progoitrin, a glucosinolate having goitrogenic effects [6]. However, the rapeseed cultivars labelled as 00 (double zero) have close to nil EA and GLS contents and can thus be used with no restrictions for human feeding [7], while maintaining a high supply of phenolics. Phenolic compounds are important components of many fruits and vegetables where they contribute to flavor, color, and sensory properties and may have important effects on the oxidative stability. The phenolic compounds are divided into different classes: flavonoids (i.e., anthocyanins, flavan-3-ols, flavones, flavanones, flavonols, etc) and non-flavonoids (phenolic acids, stilbens, lignans)

Effect of an Extender Enriched with Algerian Date Palm Pollen on Chilled Semen Characteristics of Rabbit Bucks at Different Ages

[EN] In the present study, we evaluated the effect of various concentrations of date palm pollen (DPP) aqueous extract on rabbit sperm during storage at 4°C for 48 h. Semen was collected from old and young rabbit bucks using an artificial vagina and initially evaluated for sperm quality. The sperm were diluted in Tris buffer supplemented with (20, 40, 80 mg/mL) of DPP aqueous extract. The extended samples were stored at 4°C for 48 h. Sperm motility and motion kinetics were assessed after 2, 4, 24 and 48 h of storage. At each time, an aliquot was frozen for the analytical evaluation of thiobarbituric acid reactive substances (TBARS) (lipid peroxidation) and tocols (vitamin E). Proximate composition, antioxidant and sugar content were evaluated in DPP. The results showed that DPP was characterised by a high proportion of protein (27.10%) and ash (18.43%), whereas the lipid fraction was very low (0.51%) and total sugar was also high (16.25 g/100 g of fresh matter, f.m.). Regarding the antioxidants content, the sum of tocols showed a total value of 26.48 mg/g f.m. The total polyphenols content was 5.01 mg gallic acid equivalents/g f.m, and polyunsaturated fatty acids was around 30%. Date palm pollen extract had a dose-dependent effect on sperm parameters (curvilinear velocity [VCL] mainly) of old rabbit, although a null or negative effect was recorded at doses >DPP40. Conversely, in optimal conditions (i.e. young rabbit semen), the addition of pollen had no effect on sperm traits (motility and VCL). The progressive increase in DPP, despite providing sperm with an additional amount of tocols, also caused higher tocol consumption and an increase in lipid oxidation. In particular, DPP80 increased the TBARS level in sperm of both rabbit ages. The better trend was found in DPP20, where the tocol consumption figures were 10.46 % and 15.28 %, respectively, in old and young bucks, and the lipid oxidation was lower compared to the higher doses of DPP. In conclusion, the findings of this study demonstrated that supplementation of DPP extract to Tris buffer extender enhanced chilled rabbit semen traits only if administered in old rabbit semen at concentration lower than 40 mg/mL.Laghouati, A.; Belabbas, R.; Mattioli, S.; Dal Bosco, A.; Benberkane, A.; Bravi, E.; Sileoni, V.... (2023). Effect of an Extender Enriched with Algerian Date Palm Pollen on Chilled Semen Characteristics of Rabbit Bucks at Different Ages. World Rabbit Science. 31(2):133-145. https://doi.org/10.4995/wrs.2023.1870313314531