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논문 기본 정보
- 자료유형
- 학술저널
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- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제29권 제6호
- 발행연도
- 2019.1
- 수록면
- 877 - 886 (10page)
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Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.
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참고문헌 (39)
참고문헌 신청
CHEONG, CHUL / 2007 / Influence of Aeration During Propagation of Pitching Yeast on Fermentation and Beer Flavor / Journal of Microbiology and Biotechnology 17(2):297~304
Deng Y / 2015 / Reduction and restoration of culturability of beer-stressed and low-temperature-stressed Lactobacillus acetotolerans strain 2011-8 / Int. J. Food Microbiol 206:96~101
Piazzon A / 2010 / Characterization of phenolics content and antioxidant activity of different beer types / J. Agric. Food Chem 58:10677~10683
Zhao H / 2010 / Phenolic profiles and antioxidant activities of commercial beers / Food Chem 119:1150~1158
de Gaetano G / 2016 / Effects of moderate beer consumption on health and disease : a consensus document / Nutr. Metab. Cardiovas 26:443~467
Deng Y / 2015 / Reduction and restoration of culturability of beer-stressed and low-temperature-stressed Lactobacillus acetotolerans strain 2011-8 / Int. J. Food Microbiol 206:96~101
Piazzon A / 2010 / Characterization of phenolics content and antioxidant activity of different beer types / J. Agric. Food Chem 58:10677~10683
Zhao H / 2010 / Phenolic profiles and antioxidant activities of commercial beers / Food Chem 119:1150~1158
de Gaetano G / 2016 / Effects of moderate beer consumption on health and disease : a consensus document / Nutr. Metab. Cardiovas 26:443~467
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