1
|
Park J, Kim HS. Rice-Based Gluten-Free Foods and Technologies: A Review. Foods 2023; 12:4110. [PMID: 38002168 PMCID: PMC10670158 DOI: 10.3390/foods12224110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.
Collapse
Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon 16429, Gyeonggi, Republic of Korea
| | | |
Collapse
|
2
|
Bayili GR, Coulibaly-Diakité M, Tankoano A, Kere-Kando C, Kabore TJ, Konfe-Kanwe MEMP, Rouamba A, Parkouda C, Sawadogo-Lingani H. Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2023. [DOI: 10.1080/03610470.2022.2163815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Geoffroy Romaric Bayili
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Mariam Coulibaly-Diakité
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Abel Tankoano
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Christine Kere-Kando
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Toudassida Julienne Kabore
- Université Catholique de l’Afrique de l’Ouest (UCAO), Unité Universitaire à Bobo-Dioulasso (UUB), Bobo-Dioulasso, Burkina Faso
| | - Mamounata Eugénie Marie Patricia Konfe-Kanwe
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Amadou Rouamba
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Charles Parkouda
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Hagrétou Sawadogo-Lingani
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| |
Collapse
|
3
|
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods 2021; 10:foods10081831. [PMID: 34441608 PMCID: PMC8391379 DOI: 10.3390/foods10081831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 01/25/2023] Open
Abstract
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.
Collapse
|
4
|
Puligundla P, Smogrovicova D, Mok C. Recent innovations in the production of selected specialty (non-traditional) beers. Folia Microbiol (Praha) 2021; 66:525-541. [PMID: 34097198 DOI: 10.1007/s12223-021-00881-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low- to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.
Collapse
Affiliation(s)
- Pradeep Puligundla
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea.
| | - Daniela Smogrovicova
- Institute of Biotechnology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
| | - Chulkyoon Mok
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea
| |
Collapse
|
5
|
Gerhards S, Talaverano MI, Andrés AI, Sánchez-Vicente C, Lozano J, García-Latorre C, Petrón MJ, Rodrigo S. Different dry hopping and fermentation methods: influence on beer nutritional quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2828-2835. [PMID: 33135178 DOI: 10.1002/jsfa.10912] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/03/2020] [Accepted: 11/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Nowadays, the craft beer market is booming and the consumer trend for trying something new is increasing. Here, nine different treatments of a craft beer were realized in a pilot plant, studying fermentation and dry-hopping types. Quality parameters of the beer such as polyphenols, antioxidants, bitterness, colour and alcohol were analysed. In addition, an electronic nose was used to distinguish beer types. RESULTS Results showed that dry hopping in maturation with warm temperature increased the bitterness from 33 to 40 IBUs. The treatment using two yeasts and two fermentation temperatures resulted in the highest antioxidant capacity of the beer (around 92%). Antioxidant activity was increased by late dry hopping using ale yeasts for fermenting. Principal component analysis performed with electronic nose data explained up to 97% of the total variability of the compounds in the study. CONCLUSIONS Combined use of ale and lager yeasts seems to increase the antioxidant capacity and total polyphenol content of beer. Antioxidant activity is increased by late dry hopping. An electronic nose is a suitable device for discriminating the volatile profile complexity in beer. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
| | | | - Ana Isabel Andrés
- Agricultural Engineering School, University of Extremadura, Badajoz, Spain
| | - Carlos Sánchez-Vicente
- Industrial Engineering School, University of Extremadura, Badajoz, Spain
- Up Devices and Technologies, Madrid, Spain
| | - Jesús Lozano
- Industrial Engineering School, University of Extremadura, Badajoz, Spain
| | | | - María Jesús Petrón
- Agricultural Engineering School, University of Extremadura, Badajoz, Spain
| | - Sara Rodrigo
- Agricultural Engineering School, University of Extremadura, Badajoz, Spain
| |
Collapse
|
6
|
Baiano A. Craft beer: An overview. Compr Rev Food Sci Food Saf 2020; 20:1829-1856. [PMID: 33369039 DOI: 10.1111/1541-4337.12693] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 11/22/2020] [Accepted: 11/25/2020] [Indexed: 11/27/2022]
Abstract
The purpose of the work was to provide an overview on craft beer. Details and issues concerning history and legal definition market, fiscal policy, innovation, safety, healthiness, consumer profile, and sustainability are supplied. The term "craft brewery" generally refers to a brewery able to produce low volumes of beer, often made with traditional ingredients-for emulating historic styles-but also with the addition of nontraditional ingredients as a distinctiveness sign of the master brewer. In many countries, the importance of the company size is related to the opportunity to take advantage of reduced excise rates for low production volumes. In several countries, another important requisite of a craft brewery is represented by its independence from other alcohol industry members. Even in the presence of a great heterogeneity of the size of craft breweries in the various countries, their number in the world is around 17,000. Craft beer is mainly consumed in restaurants and bars. Innovation of craft beer concerns aspects, such as ingredients, alcohol content, aging, and packaging, and the profile of the typical craft beer drinker is that of a young man, with a higher education and a medium-high income. Craft beers are often not filtered/not pasteurized and, for these reasons, they are beverages rich in health compounds but with a reduced shelf life. As in the case of larger breweries, the environmental impact of craft breweries is mainly represented by water consumption and production of liquid and solid wastes.
Collapse
Affiliation(s)
- Antonietta Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Foggia, Italy
| |
Collapse
|
7
|
Yang D, Gao X. Progress of the use of alternatives to malt in the production of gluten-free beer. Crit Rev Food Sci Nutr 2020; 62:2820-2835. [PMID: 33325770 DOI: 10.1080/10408398.2020.1859458] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
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.
Collapse
Affiliation(s)
- Dongsheng Yang
- Department of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, China
| | - Xuan Gao
- Department of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, China
| |
Collapse
|
8
|
Abstract
The expansion of the beer industry has enabled many possibilities for improvement regarding the taste, aroma and functionality of this drink. Health-related issues and a general wish for healthier lifestyles has resulted in increased demand for functional beers. The addition of different herbs or adjuncts in wort or beer has been known for centuries. However, today’s technologies provide easier ways to do this and offer additional functional properties for the health benefits and sensory adjustments of classical beer. Medicinal, religious or trendy reasons for avoiding certain compounds in beer or the need to involve new ones in the brewing recipe has broadened the market for the brewing industry and made beer more accessible to consumers who, till now, avoided beer.
Collapse
|
9
|
Abstract
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.
Collapse
|
10
|
Moirangthem K, Jenkins D, Ramakrishna P, Rajkumari R, Cook D. Indian black rice: A brewing raw material with novel functionality. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.584] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kamaljit Moirangthem
- Division of Nutritional Sciences; The University of Nottingham; Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
| | - David Jenkins
- International Centre for Brewing Science. Division of Microbiology, Brewing & Biotechnology; The University of Nottingham, Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
| | - Priya Ramakrishna
- Division of Plant and Crop Sciences; The University of Nottingham; Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
- Department of Botany and Plant Biology; University of Geneva; Geneva 1211 Switzerland
| | - Ranjana Rajkumari
- Department of Botany; Dhanamanjuri University; Imphal Manipur 795001 India
| | - David Cook
- International Centre for Brewing Science. Division of Microbiology, Brewing & Biotechnology; The University of Nottingham, Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
| |
Collapse
|
11
|
Ceccaroni D, Marconi O, Sileoni V, Wray E, Perretti G. Rice malting optimization for the production of top-fermented gluten-free beer. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2726-2734. [PMID: 30350474 DOI: 10.1002/jsfa.9440] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 09/04/2018] [Accepted: 10/15/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND A safe method to obtain gluten-free beer led to the use of naturally gluten-free grains, such as rice, but the specific malting program for rice is long and requires a large amount of water, and the resulting beer showed a flat flavour profile. In this study, an optimization of the malting and brewing procedure is proposed to overcome the aforementioned issues. Different steeping conditions and kilning temperatures are considered, and a top-fermented beverage from rice malt is obtained for the first time. RESULTS The malting procedure has been optimized by assessing the use of short-time steeping as an alternate to long air rest to obtain sufficient moisture content in the green malt, saving water consumption. The malt obtained allowed a regular fermentation, as confirmed by the sensorial analysis, which did not reveal any off-flavours. The use of a top-fermenting yeast formed high content of higher alcohol and relatively low amount of esters. CONCLUSION This study confirms the potential of rice for the production of malt and beer. The optimized malting programme allowed water saving. The production of a top-fermented rice malt beer was a successful attempt to introduce a new flavoured product for consumption by individuals affected by coeliac disease. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Dayana Ceccaroni
- University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy
- University of Perugia, Italian Brewing Research Centre, via San Costanzo s.n.c., Perugia, Italy
| | - Ombretta Marconi
- University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy
- University of Perugia, Italian Brewing Research Centre, via San Costanzo s.n.c., Perugia, Italy
| | - Valeria Sileoni
- University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy
- University of Perugia, Italian Brewing Research Centre, via San Costanzo s.n.c., Perugia, Italy
| | | | - Giuseppe Perretti
- University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy
- University of Perugia, Italian Brewing Research Centre, via San Costanzo s.n.c., Perugia, Italy
| |
Collapse
|
12
|
Ceccaroni D, Sileoni V, Marconi O, De Francesco G, Lee EG, Perretti G. Specialty rice malt optimization and improvement of rice malt beer aspect and aroma. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.060] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
13
|
Mayer H, Ceccaroni D, Marconi O, Sileoni V, Perretti G, Fantozzi P. Development of an all rice malt beer: A gluten free alternative. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.037] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
14
|
Mayer H, Marconi O, Regnicoli GF, Perretti G, Fantozzi P. Production of a saccharifying rice malt for brewing using different rice varieties and malting parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5369-5377. [PMID: 24837876 DOI: 10.1021/jf501462a] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This study was conducted to produce rice malt suitable for beer brewing. An all-rice beer would be particularly appealing to individuals with celiac disease because rice does not contain gluten proteins. Furthermore, rice malt could also contribute to new beer flavors and brands. A screening of 10 rice varieties was conducted. The varieties Balilla and Centauro were found to be suitable for the production of an all-rice malt beer without the need of exogenous enzymes. They were characterized by a low diastatic power but nevertheless they saccharified well, likely due to other endogenous amylolytic enzymes such as limit dextrinase and α-glucosidase. The addition of CaCl2 and lactic acid during mashing lowered the pH value and increased saccharification. However, the Balilla variety saccharified without the need of these additives. We also show that the soluble nitrogen and free amino nitrogen content of rice malt wort can be increased by the incorporation of the acrospires and rootlets during mashing.
Collapse
Affiliation(s)
- Heidi Mayer
- Italian Brewing Research Center and ‡Department of Agricultural, Food and Environmental Science, University of Perugia , Via San Costanzo, 06126 Perugia, Italy
| | | | | | | | | |
Collapse
|
15
|
|