Influence of Pichia myanmarensis in fermentation to produce quinoa based non-alcoholic beer with enhanced antioxidant activity

Abstract

The use of non-conventional raw materials as adjuncts in brewing is increasing as they produce beer with different physicochemical and functional properties. In addition, special yeast strains are also being used to produce low alcoholic or non-alcoholic beer with improved flavor and aroma. The present study provides a detailed investigation on the effect of different concentrations (0%, 10%, 20%, and 30%) of quinoa (Chenopodium quinoa Wild.) as an adjunct in the production of non-alcoholic beer fermented by Pichia myanmarensis. The ethanol content of obtained beers was in the non-alcoholic beer range (0.27–0.48% ABV). The extract of the worts was found to be reduced, and color increased upon increasing the quinoa concentration. The total phenolic content and flavonoid content was in the range of 194.45–271.24 GAE/L and 18.51–30.85 QE/L of beer. The beer samples become more antioxidant due to the phenolic content and flavonoids derived from the quinoa. Using quinoa as an adjunct in P. myanmarensis beer has resulted in lower alcohol content along with more volatile compounds in comparison to the control, ensuring greater consumer acceptance.