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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.
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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
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The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer. FERMENTATION 2022. [DOI: 10.3390/fermentation8080392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This study highlights the dynamics of phenolic acids, antioxidation, and 4-vinylguaiacol in beer produced with dark purple rice malt, also known as Riceberry rice malt, as an adjunct and base malt. Riceberry rice malt substituted barley malt at 40% (w/w), 60% (w/w), 80% (w/w), and 100% (w/w) with 100% (w/w) barley malt as the control. Two types of ale beer were produced with two yeasts, designated as POF− and POF+. The wort produced with the Riceberry rice malt had higher anthocyanin and vanillic acids relative to all barley malt wort. Fermentation and beer maturation reduced phenolic acids and antioxidant activity in all treatment. Nevertheless, beer produced from 40% (w/w)–80% (w/w) Riceberry rice malt maintained higher p-coumaric acid, vanillic acid, anthocyanin, and antioxidant activity in beers with lower 4-vinylguaiacol relative to all barley malt beer, which also had higher ferulic acid and sinapic acid contents. The beers made from POF+ yeast contained more 4-vinylguaiacol contents than those found in beers made from POF− yeasts. This study suggests that Riceberry rice malt or POF− yeast are suitable raw materials for phenolic acid off-flavour reduction and the stabilisation of antioxidant activity in beer.
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Gonu H, Withayagiat U. Composite malt with dark‐purple rice malt improves the phenolic profile and antioxidant activity of malt extract. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hellie Gonu
- Department of Biotechnology Faculty of Agro‐Industry Kasetsart University Chatuchak Bangkok 10900 Thailand
| | - Ulaiwan Withayagiat
- Department of Biotechnology Faculty of Agro‐Industry Kasetsart University Chatuchak Bangkok 10900 Thailand
- Fermentation Technology Research Center Faculty of Agro‐Industry Kasetsart University Chatuchak Bangkok 10900 Thailand
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Gonu H, Wanapu C, Withayagiat U. The Correlation of Free and Bound Phenolic Acid with Antioxidant Activity Accelerated by Germination Period and Temperature. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1966287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Hellie Gonu
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand
| | - Chokchai Wanapu
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Ulaiwan Withayagiat
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand
- Fermentation Technology Research Center, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand
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Ofoedu CE, Akosim CQ, Iwouno JO, Obi CD, Shorstkii I, Okpala COR. Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. PeerJ 2021; 9:e10968. [PMID: 33777523 PMCID: PMC7983859 DOI: 10.7717/peerj.10968] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Accepted: 01/28/2021] [Indexed: 11/20/2022] Open
Abstract
Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.
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Affiliation(s)
- Chigozie E Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Chibugo Q Akosim
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Jude O Iwouno
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Chioma D Obi
- Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra, Nigeria
| | - Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, Krasnodar, Russian Federation
| | - Charles Odilichukwu R Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
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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.
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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
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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.
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Wunthunyarat W, Seo HS, Wang YJ. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities. J Food Sci 2020; 85:349-357. [PMID: 31957892 DOI: 10.1111/1750-3841.15008] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 10/05/2019] [Accepted: 11/26/2019] [Indexed: 11/28/2022]
Abstract
Gluten-free products from rice are gaining popularity because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume, and shorter shelf-life. Hydrolytic enzymes are activated during germination to stimulate plant growth, and germinated brown rice (GBR) has been shown to improve gluten-free bread properties. However, the changes in hydrolytic enzyme activities under different germination conditions and their relationship with the properties of germinated rice flour and bread have not been reported. Therefore, the objectives of this work were to investigate the activities of amylases and protease in GBR under aerobic and anaerobic germination for 2 and 4 days and their impacts on starch hydrolysis, flour properties, and bread qualities. Greater enzyme activities were observed in GBR germinated under aerobic condition and a longer time, and correlated with increased sugar content and foaming capacity. Breads were prepared from GBR along with brown rice (control). GBR breads showed a greater specific volume (4% to 10%), a reduced hardness (34% to 90%), and a lower starch retrogradation (66% to 90%) compared with the control. Bread prepared from 4-day aerobic GBR had the largest reduction in starch molecular size and displayed the lowest hardness and starch retrogradation. After stored for 5 days, GBR breads exhibited no change in specific volume and less hardness and retrogradation than the control bread. In conclusion, greater activities of protease and amylases in GBR significantly increased foaming capacity and reduced starch molecule size, respectively, which were responsible for the improved GBR bread qualities. PRACTICAL APPLICATION: Rice flour is widely used as the main ingredient in gluten-free breads, which however tend to have poor texture and reduced shelf-life due to the absence of gluten. The qualities of gluten-free breads are usually improved by the addition of many ingredients such as tapioca and potato starches. Germination process naturally produces bioactive compounds and activates enzymes. Germination conditions that produce greater activities of amylases and protease can be used to produce gluten-free breads with better qualities and longer shelf-life without the addition of starch.
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Affiliation(s)
- Wipada Wunthunyarat
- All authors are from Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Han-Seok Seo
- All authors are from Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Ya-Jane Wang
- All authors are from Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
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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
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Wunthunyarat W, Wong E, Jinn JR, Wang YJ, Mauromoustakos A. Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production. J Food Sci 2019; 84:2785-2794. [PMID: 31539460 DOI: 10.1111/1750-3841.14776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 07/15/2019] [Accepted: 07/25/2019] [Indexed: 10/26/2022]
Abstract
The germination process activates amylolytic enzymes that can produce rice syrup through mashing, however the factors affecting enzyme activities and soluble saccharides have not been investigated. This study characterized amylolytic enzymes activities, including α-amylase, β-amylase, and α-glucosidase, and soluble saccharides from germinated rice cultivars of four rice cultivars, including waxy, short grain, medium grain, and long grain, under aerobic and anaerobic germination conditions over 4 days and then mashed at 55, 65, 75, and 85 °C. The results showed that the long-grain rice had higher activities of all three enzymes, whereas the waxy rice exhibited lower activities. Glucose and maltose were the predominant saccharides at low mashing temperatures of 55 °C and 65 °C; saccharides of degree of polymerization 3 to 7 became significant at mashing temperatures of 75 °C and 85 °C. The amount and composition of saccharides were strongly influenced by rice cultivar, and germination and mashing conditions. The findings highlight the importance of rice components and starch structure on the amount and composition of soluble saccharides from germinated brown rice. PRACTICAL APPLICATION: Rice syrup is commercially produced by the addition of external bacterial enzymes to brown or milled rice. Germinated brown rice is naturally rich in nutrients and amylases, both are produced during the germination process. Because of the presence of naturally activated amylases, germinated brown rice could be used to produce rice syrup without the addition of external enzymes while preserving the nutrients from germination of brown rice.
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Affiliation(s)
| | - Emily Wong
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Jia-Rong Jinn
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Ya-Jane Wang
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Andy Mauromoustakos
- Agricultural Statistics Laboratory, Univ. of Arkansas, Fayetteville, AR, 72701, U.S.A
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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.
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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
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Itthivadhanapong P, Jantathai S, Schleining G. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids. Journal of Food Science and Technology 2016; 53:2733-41. [PMID: 27478229 DOI: 10.1007/s13197-016-2245-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/01/2016] [Accepted: 05/03/2016] [Indexed: 11/26/2022]
Abstract
This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.
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Affiliation(s)
- Pimchada Itthivadhanapong
- Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok, 10120 Thailand
| | - Srinual Jantathai
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham, 44150 Thailand
| | - Gerhard Schleining
- Department of Food Sciences and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
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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.
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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
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Development of low phytate rice by RNAi mediated seed-specific silencing of inositol 1,3,4,5,6-pentakisphosphate 2-kinase gene (IPK1). PLoS One 2013; 8:e68161. [PMID: 23844166 PMCID: PMC3699528 DOI: 10.1371/journal.pone.0068161] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Accepted: 05/30/2013] [Indexed: 02/03/2023] Open
Abstract
Phytic acid (InsP6) is considered to be the major source of phosphorus and inositol phosphates in most cereal grains. However, InsP6 is not utilized efficiently by monogastric animals due to lack of phytase enzyme. Furthermore, due to its ability to chelate mineral cations, phytic acid is considered to be an antinutrient that renders these minerals unavailable for absorption. In view of these facts, reducing the phytic acid content in cereal grains is a desired goal for the genetic improvement of several crops. In the present study, we report the RNAi-mediated seed-specific silencing (using the Oleosin18 promoter) of the IPK1 gene, which catalyzes the last step of phytic acid biosynthesis in rice. The presence of the transgene cassette in the resulting transgenic plants was confirmed by molecular analysis, indicating the stable integration of the transgene. The subsequent T4 transgenic seeds revealed 3.85-fold down-regulation in IPK1 transcripts, which correlated to a significant reduction in phytate levels and a concomitant increase in the amount of inorganic phosphate (Pi). The low-phytate rice seeds also accumulated 1.8-fold more iron in the endosperm due to the decreased phytic acid levels. No negative effects were observed on seed germination or in any of the agronomic traits examined. The results provide evidence that silencing of IPK1 gene can mediate a substantial reduction in seed phytate levels without hampering the growth and development of transgenic rice plants.
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Lee HM, Im JS, Park JD, Kum JS, Lee HY, Lee YT. Amylolytic Activity of Brown Rice and Black Rice during Germination. ACTA ACUST UNITED AC 2013. [DOI: 10.9721/kjfst.2013.45.3.333] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Taylor JRN, Dlamini BC, Kruger J. 125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.68] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Bhekisisa C. Dlamini
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Johanita Kruger
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
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