Year-end Sale % OFF 
Abstract
As a promising adjunct material to beer brewing, Qingke (hulless barley) can provide sufficient hydrolyzable starch and rich nutrients for beer brewing. In this study, the effect of Qingke addition on the physicochemical properties, antioxidant capacity and flavor composition of beer was evaluated. The results showed that the addition of Qingke reduced the turbidity (25.03 NTU) and color (19.48 EBC) of the beer. The Qingke adjunct beer was enriched with more bioactive substances, which also made the Qingke adjunct beer exhibit better antioxidant capacity. The addition of Qingke resulted in elevated levels of higher alcohols (68.29 mg/L) and esters (76.71 mg/L). The addition of Qingke decreased the amount of volatile acid in the beer (5.84 mg/L). This study has guiding significance for the application of Qingke in beer industry.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
