Authors: Karine Jarzecki
Published in: CSBE-SCGAB Technical Conferences » AGM Vancouver 2019
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Description: Beer has been a popular drink in many cultures for centuries, with many different flavours and styles available. Unfortunately for celiac patients, beer is typically made using gluten-containing ingredients, which makes it toxic for them to consume. It is estimated that between 1%-1.7% people in the world live with celiac disease, and upwards of 10% of Americans live with some sort of gluten-related disease. There are concerns about long-term malnutrition from their prescribed gluten-free diet (GFD), as typically GFDs are low in nutritional compounds and elements such as fibre, folate, ad magnesium. In response, there has been a surge in producing new gluten-free (GF) food products to meet this market demand. Yet, there is still a considerable gap in GF beers.
The long term objective of this research is to develop a GF beer from amaranth. Amaranth is a GF pseudocereal originating in South America that is high in iron, folate, magnesium and protein thus providing those nutrients to a GFD. To the ensure that the beer is indeed nutritious following processing, as a first step to developing the GF beer, the purpose of this paper is to describe work which has quantified the change in levels of iron, folate, and protein during the brewing process. Analytical techniques used after the malting, milling, mashing, and fermenting steps of brewing and some preliminary results will be described. This research will provide the first step towards producing a beer product which is safe and nutritious for celiac patients.
Keywords: amaranth, beer, gluten-free, nutrition, beverage
Conference name: CSBE/SCGAB 2019 Annual Conference, Vancouver, BC, 14-17 July 2019.
Publication type: Text.Abstract
Language 1: en
Rights: Canadian Society for Bioengineering