Red rice conjugated with barley and rhododendron extracts for new variant of beer
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ORIGINAL ARTICLE
Red rice conjugated with barley and rhododendron extracts for new variant of beer Rahul Mehra1,3 • Harish Kumar1 • Naveen Kumar1 • Ravinder Kaushik2,3
Revised: 3 April 2020 / Accepted: 15 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study aimed to determine the effect and potential of red rice in conjunction with barley and rhododendron extracts to develop a new variant of beer. In this study red rice, barley, and rhododendron extracts were used in different combinations and the best combination was selected based on quality and sensory characteristics. The results showed that the developed beer was rich in antioxidant activity (47.68 ± 0.96) and contained a good amount of anthocyanin (35.12 ± 0.79), flavonoids (0.119 ± 0.002), and polyphenols (0.410 ± 0.002). The red rice has more dietary significance than that of polished or milled rice, further, the use of rhododendron provides a large number of secondary metabolites such as tannins, saponins, alkaloids, tannins, and flavonoids. Besides, the sensory profile of the developed beer was quite distinct in terms of aroma, taste, and color from other alternatives available in the market. Keywords Beer Rhododendron Red rice Barley malt Sensory characteristics
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04452-z) contains supplementary material, which is available to authorized users. & Ravinder Kaushik [email protected] 1
Amity Institute of Food Technology, Amity University, Jaipur, Rajasthan, India
2
Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh 201313, India
3
School of Bioengineering and Food Technology, Shoolini University, Solan, HP, India
Introduction Beer is one of the oldest, low alcoholic, universally consumed beverages produced by the alcoholic fermentation with yeast that leads to hydrolysis of starch into maltose and other sugars, and finally to alcohol (Piazzon et al. 2010). Beer fermentation has 3 phases, initial phase, main fermentation and maturation (Bokulich et al. 2012). The I phase is dominated by Enterobacteria, including Klebsiella, Enterobacter, Escherichia, Citrobacter, Serratia and Pectobacterium and non-Saccharomyces yeasts, primarily Kluyveromyces in lambic and Rhodotorula in coolship ale. When wort pH decreased and ethanol concentration increased flavor. The Saccharomyces cells decreased after consumption of all the sugars and gradually replaced by Brettanomyces spp. mainly B. bruxellensis during maturation (Martens et al. 1992). The main Saccharomyces species used for beer preparation are S. cerevisiae, S. kudriavzevii, S. pastorianus, S. bayanus and S. eubayanus (Capece et al. 2018). Traditionally, barley (Hordeum vulgare) is the main ingredient in beer, followed by hops, and water. Hops incorporation enhances beer taste, reduces pH and has antibacterial activity, however, ineffective against brewer’s yeast (Humia et al. 2019). The beer flavour originated from innate chem
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