Improvement of beer flavour with extruded rice as adjunct
Extruded rice used as adjunct for beer fermentation was prepared using a single‐screw extruder. Extrusion pretreatment facilitated the saccharification and gelatinization of the rice starch as well as the formation of a glassy cellular structure, which was evaluated through scanning electron microsc...
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Published in | Journal of the Institute of Brewing Vol. 123; no. 2; pp. 259 - 267 |
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Format | Journal Article |
Language | English |
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01.04.2017
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Abstract | Extruded rice used as adjunct for beer fermentation was prepared using a single‐screw extruder. Extrusion pretreatment facilitated the saccharification and gelatinization of the rice starch as well as the formation of a glassy cellular structure, which was evaluated through scanning electron microscopy analysis. The effects of different parameters, including barrel temperature, water content, nozzle diameter and screw speed, as well as their interactions with rice expansion rate, were evaluated by response surface methodology to determine the optimum extrusion conditions. Extruded rice was acquired using the optimum extrusion parameters (water content, barrel temperature, screw speed and nozzle diameter of 22.4%, 103°C, 8 mm and 191.6 rpm, respectively), and the expansion rate reached 275.1%. The effect of the extruded rice adjunct on beer flavour compounds was investigated by comparing flavour compounds with those of traditional rice‐adjunct beer through sensitive static headspace–capillary gas chromatography spectrometry. The contents of esters, a highly important flavour group, in extruded‐rice‐adjunct beer (ethyl acetate, isoamyl acetate, ethyl hexanoate and ethyl caprylate at 11.6, 2.4, 0.2 and 0.3 mg L−1, respectively) were higher than those of the traditional rice‐adjunct beer. The contents of high alcohols were lower in the traditional rice‐adjunct beer than those in the extruded‐rice‐adjunct beer, but both levels satisfied the national standard for beer. Gas chromatography–mass spectrometry was employed to identify the flavour compounds of both beer samples through headspace–solid‐phase microextraction. Copyright © 2017 The Institute of Brewing & Distilling |
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AbstractList | Extruded rice used as adjunct for beer fermentation was prepared using a single-screw extruder. Extrusion pretreatment facilitated the saccharification and gelatinization of the rice starch as well as the formation of a glassy cellular structure, which was evaluated through scanning electron microscopy analysis. The effects of different parameters, including barrel temperature, water content, nozzle diameter and screw speed, as well as their interactions with rice expansion rate, were evaluated by response surface methodology to determine the optimum extrusion conditions. Extruded rice was acquired using the optimum extrusion parameters (water content, barrel temperature, screw speed and nozzle diameter of 22.4%, 103°C, 8 mm and 191.6 rpm, respectively), and the expansion rate reached 275.1%. The effect of the extruded rice adjunct on beer flavour compounds was investigated by comparing flavour compounds with those of traditional rice-adjunct beer through sensitive static headspace-capillary gas chromatography spectrometry. The contents of esters, a highly important flavour group, in extruded-rice-adjunct beer (ethyl acetate, isoamyl acetate, ethyl hexanoate and ethyl caprylate at 11.6, 2.4, 0.2 and 0.3 mg L-1, respectively) were higher than those of the traditional rice-adjunct beer. The contents of high alcohols were lower in the traditional rice-adjunct beer than those in the extruded-rice-adjunct beer, but both levels satisfied the national standard for beer. Gas chromatography-mass spectrometry was employed to identify the flavour compounds of both beer samples through headspace-solid-phase microextraction. Copyright © 2017 The Institute of Brewing & Distilling Extruded rice used as adjunct for beer fermentation was prepared using a single‐screw extruder. Extrusion pretreatment facilitated the saccharification and gelatinization of the rice starch as well as the formation of a glassy cellular structure, which was evaluated through scanning electron microscopy analysis. The effects of different parameters, including barrel temperature, water content, nozzle diameter and screw speed, as well as their interactions with rice expansion rate, were evaluated by response surface methodology to determine the optimum extrusion conditions. Extruded rice was acquired using the optimum extrusion parameters (water content, barrel temperature, screw speed and nozzle diameter of 22.4%, 103°C, 8 mm and 191.6 rpm, respectively), and the expansion rate reached 275.1%. The effect of the extruded rice adjunct on beer flavour compounds was investigated by comparing flavour compounds with those of traditional rice‐adjunct beer through sensitive static headspace–capillary gas chromatography spectrometry. The contents of esters, a highly important flavour group, in extruded‐rice‐adjunct beer (ethyl acetate, isoamyl acetate, ethyl hexanoate and ethyl caprylate at 11.6, 2.4, 0.2 and 0.3 mg L−1, respectively) were higher than those of the traditional rice‐adjunct beer. The contents of high alcohols were lower in the traditional rice‐adjunct beer than those in the extruded‐rice‐adjunct beer, but both levels satisfied the national standard for beer. Gas chromatography–mass spectrometry was employed to identify the flavour compounds of both beer samples through headspace–solid‐phase microextraction. Copyright © 2017 The Institute of Brewing & Distilling |
Author | Zhang, Dongliang Li, Hongjun He, Yuanyuan Ma, Chengye |
Author_xml | – sequence: 1 givenname: Dongliang surname: Zhang fullname: Zhang, Dongliang organization: Shandong University of Technology – sequence: 2 givenname: Yuanyuan surname: He fullname: He, Yuanyuan organization: Shandong University of Technology – sequence: 3 givenname: Chengye surname: Ma fullname: Ma, Chengye organization: Shandong University of Technology – sequence: 4 givenname: Hongjun surname: Li fullname: Li, Hongjun email: zytazhang@hotmail.com organization: Shandong University of Technology |
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CitedBy_id | crossref_primary_10_1080_10408398_2020_1859458 crossref_primary_10_1111_1750_3841_15858 crossref_primary_10_3390_foods10081726 crossref_primary_10_1016_j_lwt_2023_114565 crossref_primary_10_1016_j_lwt_2022_113126 crossref_primary_10_1002_fsn3_1223 crossref_primary_10_1016_j_foodchem_2022_135150 crossref_primary_10_1007_s12010_021_03727_1 crossref_primary_10_1007_s13197_020_04452_z |
Cites_doi | 10.1021/jf800383v 10.1002/j.2050-0416.1989.tb04631.x 10.1016/j.foodcont.2006.06.005 10.1016/j.jfoodeng.2008.06.032 10.1016/j.chroma.2010.07.021 10.1006/fstl.1996.0189 10.1002/jsfa.2740620414 10.1002/j.2050-0416.1989.tb04621.x 10.1007/BF02552717 10.1002/j.2050-0416.2010.tb00402.x 10.1111/j.1365-2621.1990.tb05220.x 10.1016/j.foodchem.2006.07.062 10.1016/j.yrtph.2007.12.008 10.1016/j.foodchem.2003.10.033 10.1016/0021-8634(83)90113-0 10.1016/j.foodres.2013.01.052 10.1007/s12010-008-8458-y 10.1016/S1389-1723(03)90112-5 10.1021/jf950727k 10.1093/toxsci/36.1.62 10.1016/S0260-8774(97)00069-1 10.1017/S0043174500064675 10.1093/toxsci/49.1.133 10.1021/jf970508u 10.1111/j.1365-2621.2006.01309.x 10.1016/j.foodchem.2008.07.005 10.1263/jbb.106.317 10.1021/jf00114a002 |
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Snippet | Extruded rice used as adjunct for beer fermentation was prepared using a single‐screw extruder. Extrusion pretreatment facilitated the saccharification and... Extruded rice used as adjunct for beer fermentation was prepared using a single-screw extruder. Extrusion pretreatment facilitated the saccharification and... |
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SubjectTerms | Alcohols Aroma compounds Beer Breweries Brewing Chromatography Electron microscopy Esters Ethyl acetate Ethyl hexanoate extruded‐rice‐adjunct beer Extrusion rate Fermentation Flavor compounds flavour compounds Gas chromatography gas chromatography–mass spectrometry Headspace headspace solid‐phase microextraction Isoamyl acetate Mass spectrometry Mass spectroscopy Moisture content Response surface methodology Rice Saccharification Scanning electron microscopy Scientific imaging Solid phase methods Solid phases Starch Temperature effects Water content |
Title | Improvement of beer flavour with extruded rice as adjunct |
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