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THE USE OF CHESTNUT CHIPS IN BEER PRODUCTION AND ITS EFFECT ON BEER QUALITY


Velić, Natalija; Mujić, Ibrahim; Primorac, Ljiljana; Mastanjević; Krstanović, Vinko; Gagula, Goran; Staver, Mario
THE USE OF CHESTNUT CHIPS IN BEER PRODUCTION AND ITS EFFECT ON BEER QUALITY // Book of abstracts of the 9th International Scientific and Professional Conference WITH FOOD TO HEALTH / Šubarić, Drago ; Jašić, Midhat (ur.).
Osijek: Sveučilište J.J. Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek ; Farmaceutski fakultet Univerziteta u Tuzli, 2016. str. 22-22 (pozvano predavanje, međunarodna recenzija, sažetak, znanstveni)


Naslov
THE USE OF CHESTNUT CHIPS IN BEER PRODUCTION AND ITS EFFECT ON BEER QUALITY

Autori
Velić, Natalija ; Mujić, Ibrahim ; Primorac, Ljiljana ; Mastanjević ; Krstanović, Vinko ; Gagula, Goran ; Staver, Mario

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 9th International Scientific and Professional Conference WITH FOOD TO HEALTH / Šubarić, Drago ; Jašić, Midhat - Osijek : Sveučilište J.J. Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek ; Farmaceutski fakultet Univerziteta u Tuzli, 2016, 22-22

ISBN
978-953-7005-41-2

Skup
9th International Scientific and Professional Conference WITH FOOD TO HEALTH

Mjesto i datum
Osijek, Hrvatska, 13.10.2016

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Beer, brewing with chestnut, adjuncts, beer sensory evaluation

Sažetak
The possibility of using chestnut chips as an adjunct and spice in lager beer production was examined. Three small-scale (10 L) brews were performed as follows: 100 % malt lager (control), the addition of 20 % of roasted chestnut chips as a substitute (adjunct) for special malt (1) and the addition of 50 g of roasted chestnut chips as spice at the end of boil (2). The fermentations were carried out at 12 °C for a total of 14 days, while lagering lasted for 6 weeks. Commercially available dry lager yeast was used as inoculum. Standard beer analyses were performed in all samples: alcohol by volume, specific gravity, original extract, the degree of fermentation, turbidity, colour, pH, bitterness and total polyphenols, whereas only colour, turbidity and pH were affected by the chestnut addition. Furthermore, sensory evaluation of beer samples was carried out. Panel of 24 beer consumers evaluated the overall acceptability, odour and flavour using the 9-point hedonic scale (1-dislike extremely, 9 like extremely). No statistically significant differences (p > 0.05) of overall and flavour acceptability were observed between the control and the samples 1 and 2. However, the odour acceptability mean values of both samples were slightly higher than the control, and differences were significant (p < 0.05).

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija