Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer. (1st July 2020)

• Record Type: Journal Article
• Authors: Langenaeken, Niels A.; De Schutter, David P.; Courtin, Christophe M.
• Is Part Of: Carbohydrate polymers. Volume 239(2020)
• Publication Date: 2020-07-01
• Subjects: Arabinoxylan -- β-Glucan -- Dextrin -- Rye -- Oat -- Barley -- Beer viscosity -- Mouthfeel -- NABLAB; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2020.116257
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Arabinoxylan is responsible for an increase in beer viscosity. Non-malted rye can be used to improve mouthfeel in beer. Fine milling increases rye arabinoxylan solubilisation to a limited extent. Addition of xylanases during mashing reduces rye beer viscosity only slightly. A sensory panel can differentiate a rye beer as beer with higher fullness. Abstract: A satisfying mouthfeel is essential for the production of non-alcoholic, low-alcohol beers and light beers. This paper highlights the importance of non-starch carbohydrates as mouthfeel contributors in this context. Beers were brewed with a substitution of 20 % barley malt grits by non-malted barley, rye or oats compared to a control. For the beer brewed with rye, both a 53 % increase in arabinoxylan content and an increase in the average degree of polymerization from 29 to 50 were observed. Compared to the control beer (1.48 mm²/s), viscosity was the highest for the rye beer (1.85 mm²/s). Multivariate data analysis underlined the role of arabinoxylan content and degree of polymerization as determinants of beer viscosity. A sensory panel distinguished a low-alcohol rye beer as the one with increased fullness compared to a 100 % malt beer. These experiments suggest that rye addition can be used as a strategy to increase the beer fullness.