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KMID : 1134820190480080887
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 8 p.887 ~ p.895
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Quality Characteristics of Low Malt Beer Made with Moisturized and Heat Treated Purple Corn
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Roh Hyeon-Su
Park Ju-Seon
Oh Jong-Soo
Kang Sung-Tae
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Abstract
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In this study, the quality characteristics of beer during fermentation and at the time of storage were investigated after saccharification by replacing the malt (20, 40, and 60%) with MH80/15 (purple corn that was moisturized and then heated at 80°C for 15 min). During the fermentation period of all samples of beer, the pH and number of yeast cells were at a level suitable for inducing fermentation. The value and the anthocyanin content of the beer tended to increase with the increasing amount of added purple corn. The content of glucose and maltose was significantly higher in the PH20 sample, in which the malt was replaced with 20% of the MH80/15 in the sugar composition of the wort. Therefore, the alcohol content of the PH20 sample was the highest after fermentation. For the sensory evaluation, there was no significant difference between the PH20 sample and the other experimental samples in overall acceptability. Further, as the amount of purple corn was increased, then the score for the color preference was high.
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KEYWORD
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purple corn, low-malt beer, saccharification, moisture heat treatment, anthocyanin
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