Matches in Ghent University Academic Bibliography for { <https://biblio.ugent.be/publication/01H45JS5QH0C0DGHHC01NZ05GK> ?p ?o. }
Showing items 1 to 21 of
21
with 100 items per page.
- 01H45JS5QH0C0DGHHC01NZ05GK classification C3.
- 01H45JS5QH0C0DGHHC01NZ05GK date "2023".
- 01H45JS5QH0C0DGHHC01NZ05GK language "eng".
- 01H45JS5QH0C0DGHHC01NZ05GK type conference.
- 01H45JS5QH0C0DGHHC01NZ05GK subject "Agriculture and Food Sciences".
- 01H45JS5QH0C0DGHHC01NZ05GK subject "Technology and Engineering".
- 01H45JS5QH0C0DGHHC01NZ05GK presentedAt urn:uuid:bd489cc4-fd73-474c-8418-82924edf03ec.
- 01H45JS5QH0C0DGHHC01NZ05GK abstract "The main approaches to produce gluten free (GF) beer are the use of non-gluten containing grains and the use of gluten-reduction treatments[1]. This study provides a comprehensive comparison among the most common GF brewing practices, with a focus on the impact of each treatment on physicochemical parameters and consumer acceptability of beer. Wort made from 6% of sorghum and 34% of quinoa was brewed both on pilot-scale (5hL, Technology Campus Ghent, Belgium) and micro industrial-scale (6hL, Matera, Italy). On pilot-scale, prolyl endopeptidase addition (E) resulted the most effective treatment in reducing gluten levels (- 75.93%), followed by silica gel (SG) (-53.09%) and tannins (T) (-1.85%), as reported in Figure 1. However, none of the samples had a gluten content < 20 ppm. No significant difference in terms of liking scores was observed between silica gel-treated and control beer (C) (p>0.05). On the other hand, enzymes and tannins-treated beers showed a significant moderate difference in appearance and odor compared to control beer (p<0.05), according to Difference From Control test results (n=109 consumers). On micro industrial-scale, control and enzymatic-treated samples fell within the GF threshold. Moreover, no significant difference between samples was found in the overall liking, willingness to buy and willingness to pay ratings (n=105 consumers) and both beers received positive sensory acceptance scores. In conclusion, this comparative study showed that enzymes and silica gel addition had a great ability in reducing gluten content and that the micro industrial-scale production led to the development of a marketable GF beer, brewed with sorghum and quinoa, with suitable physicochemical and sensory characteristics.".
- 01H45JS5QH0C0DGHHC01NZ05GK author 526B40FA-A6F4-11E7-8878-09B7AD28A064.
- 01H45JS5QH0C0DGHHC01NZ05GK author urn:uuid:0014d007-f37d-4260-8099-3a7262b50676.
- 01H45JS5QH0C0DGHHC01NZ05GK author urn:uuid:2cf548d9-a06f-4530-b559-a3abf4725b79.
- 01H45JS5QH0C0DGHHC01NZ05GK author urn:uuid:3f20b25d-1697-4210-b2b8-b26114e5f548.
- 01H45JS5QH0C0DGHHC01NZ05GK author urn:uuid:590dc80f-96c0-42fe-8ae6-b84632e73dfd.
- 01H45JS5QH0C0DGHHC01NZ05GK author urn:uuid:783246e0-5979-4fcd-beaf-c15f62faab91.
- 01H45JS5QH0C0DGHHC01NZ05GK author urn:uuid:beac4f2c-df61-4963-9244-1dbb21d0dcc2.
- 01H45JS5QH0C0DGHHC01NZ05GK dateCreated "2023-06-30T07:20:18Z".
- 01H45JS5QH0C0DGHHC01NZ05GK dateModified "2024-07-09T14:50:38Z".
- 01H45JS5QH0C0DGHHC01NZ05GK name "Scale-up of gluten free brewing processes : differences in gluten reduction ability, analytical attributes and hedonic perception".
- 01H45JS5QH0C0DGHHC01NZ05GK sameAs LU-01H45JS5QH0C0DGHHC01NZ05GK.
- 01H45JS5QH0C0DGHHC01NZ05GK sourceOrganization urn:uuid:f64d8d05-6c51-464a-9364-543969d0d25b.
- 01H45JS5QH0C0DGHHC01NZ05GK type C3.