Fatty Acids Composition Differences Between Beers Made with All-Malt and Brewer�s Corn Grits and Malt
MBAA TQ doi:10.1094/TQ-46-3-0916-01 |
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E. Bravi, M. Sensidoni, S. Floridi, and G.
Perretti. Department of Economic and Food Sciences, Section of Food
Technology and Biotechnology, University of Perugia, V. S. Costanzo
n.c.n., 06126 Perugia, Italy.
Abstract
Barley is the main raw material used for beer production, but it
must first be converted into malt before it can be used in brewing.
Unmalted cereals, such as corn, rice, wheat, and sorghum, are often used
as adjuncts. Corn products (which contain a more cost-effective form of
carbohydrate) are traditionally used as adjuncts in the United States and
Europe because they provide extract at a lower cost than can be obtained
using malted barley. Corn adjuncts are readily available and provide other
positive effects as well, such as color adjustment, fuller flavor, etc.
The addition of corn products as raw materials in an all-malt beer recipe
is considered an adulteration of the beer. The aim of this research was to
evaluate the fatty acids composition of beer as a method of ascertaining
the presence of corn grits used as an adjunct and to determine if its
presence can be verified in labeled all-malt beers. A correlation between
the different fatty acids compositions of beers with and without corn
grits could be an index to evaluate the presence of solid corn adjunct in
beer. The lipids contents and fatty acids profiles were evaluated for malt
and corn, labeled all-malt beer, and labeled beer with added corn grits.
The results obtained in this preliminary study showed a potential
correlation between the fatty acids compositions of beer lipids and those
of different raw materials used in a recipe.
Keywords: adulteration, beer, corn grits, fatty acids, malt
S�ntesis
Cebada es la materia prima principal para la elaboraci�n de cerveza
pero primero debe ser transformado en malta antes de que pueda ser usada.
Cereales no malteadas, tales como ma�z, arroz, trigo y sorgo,
frecuentemente son usados como adjuntos. Productos de ma�z (que contienen
una forma de carbohidrato m�s econ�mico) son usados tradicionalmente en
EE.UU. y Europa puesto que proveen extracto a un menor costo que el
provisto por cebada malteada. Adjuntos de ma�z son de f�cil acceso y
proveen otros efectos positivos, tales como ajuste de color, mayor
cuerpo, etc. La adici�n de productos de ma�z a una receta de cerveza
pura-malta es considerada una adulteraci�n. El prop�sito de este estudio
fue determinar si la medici�n de �cidos grasos en cerveza podr�a servir
como un m�todo para detectar el uso de ma�z como adjunto no revelado en
cervezas denominadas �puro-malta.� Se evaluaron los contenidos de l�pidos
y el perfil de �cidos grasos en malta y ma�z, como tambi�n en cervezas
etiquetadas como de puro-malta y en cervezas con ma�z incluido como
ingrediente. Los resultados de este estudio preliminar se�alan una
correlaci�n potencial entre la composici�n de �cidos grasos de los l�pidos
de una cerveza y aquellos de diferentes materias primas utilizadas.
Palabras claves: �cidos grasos, adulteraci�n, cerveza, ma�z, malta
