Black rice addition prompted the beer quality by the extrusion as pretreatment

Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction

Maillard reaction (MR) with oat β-glucan changed the structure of soybean protein isolate (SPI), further leading to the enhancement of its functional properties. SPI was unfolded by MR, and the SPI conjugates with high molecular weight were identified. The water solubility of SPI was improved by cross-linking with hydrophilic β-glucan, while the hydrophobicity also increased along with the unfolding of the SPI. Cross-linking with β-glucan elevated the viscosity of SPI, thus enhancing viscosity-related physiological activities, including bile acid binding ability, fat binding capacity, and hypoglycemic activity, and the functional properties increased as the βG content involved in MR increased.

Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice

This review investigates black rice’s photochemistry, functional properties, food applications, and health prospects. There are different varieties of black rice available in the world. The origins of this product can be traced back to Asian countries. This rice is also known as prohibited rice, emperor’s rice, and royal’s rice. Black rice is composed of different nutrients including fiber, protein, carbohydrates, potassium, and vitamin B complex. It contains an antioxidant called anthocyanin and tocopherols. Antioxidants are found mostly in foods that are black or dark purple. Due to its nutritious density, high fiber level, and high antioxidant content, black rice is a good alternative to white and brown rice. Utilizing black rice in various foods can enhance the nutritional value of food and be transformed into functional food items. Many noncommunicable diseases (NCDs) can be prevented by eating black rice daily, including cancer cells, atherosclerosis, hypertension, diabetes, osteoporosis, asthma, digestive health, and stroke risk. This review aim was to discuss the role of nutritional and functional properties of black rice in the formation of functional food against different noncommunicable diseases.

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.

Maize and Sorghum as Raw Materials for Brewing, a Review

Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.

Impact of germination on the chemical profile of HomChaiya rice wort and beer

HomChaiya rice is one of the important rice varieties in Thailand. However, the commercial value of this rice is very limited as it is not widely known and has limited availability. The present research aimed to produce an alcoholic beverage from malted HomChaiya rice, and various chemical profiles (physicochemical, phytochemicals, volatiles, and amino acids) were studied. HomChaiya rice was germinated for different periods (3, 5, and 7 days), kilned at 60 °C, and used to produce wort and beer. Physicochemical qualities such as pH, brix, titratable acidity, viscosity, soluble nitrogen, FAN, and extractability were higher in the wort, and the results were significantly influenced by the germination time. On the other hand, the color values were higher in the beer samples, and prolonged germination brightened the beer color. The total phenolic content, flavonoid content, and various antioxidant potentials (DPPH, ABTS, and reducing power) were significantly increased in the beer samples when made with rice malt germinated for 7 days compared to the wort under similar conditions. Wort samples had 13 identified volatiles, whereas the beer samples had 30 volatile compounds. Furthermore, 20 amino acids were identified, and most of them were found at a higher level in the wort samples compared to beer samples, and prolonged germination slightly increased the amino acid levels. The beer samples' sensory characteristics showed that the HomChaiya rice germination period had no significant effect.

An alcoholic beverage from malted HomChaiya rice was produced and various chemical profiles and sensory characteristics were studied.

Progress of the use of alternatives to malt in the production of gluten-free beer

Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for patients who suffer from celiac disease (CD) because its main ingresdients, barley or wheat, contain gluten. Approximately 1% of the world's population is affected by CD, and the development of gluten-free beer is imperative. Gluten-free beers produced using alternative materials, such as rice, sorghum, maize, millet, oats, and pseudocereals (e.g., buckwheat, quinoa and Amaranth), are studied in this review that examines the effects of specific substitutions on the different characteristics of the final beer to ensure the appropriateness of their use. The use of alternatives to malt may affect the quality of gluten-free beer and result in some negative consequences. Accordingly, the influential factors are discussed in terms of the total substitution of malt with other grains in the production of beer. Research results have provided some new alternative solutions for the production of gluten-free beer, such as the use of malted grains to improve hydrolytic enzyme activity, the application of nonconventional mashing procedures involving the decoction method and extrusion cooking techniques to increase the extract yield, the use of exogenous enzymes and nitrogen supplements to improve the sugar and amino acid spectra necessary for yeast fermentation, and the application of combinations of alternative grains to improve the flavor, body and foam stability of gluten-free beers.