Sensory acceptability of beer produced from rye and millet
2012
Miković, V., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Veljović, M., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Despotović, S., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Leskošek-Čukalović, I., Faculty of Agriculture, Belgrade - Zemun (Serbia)
In ancient times until the present, many cereals were used for beer production. Apart from barley, has been the main grain favored by brewing industry, wheat maize, oats, rye, millets, sorghum, and rice have been used depending on the crops characteristic for the given region. The main objective of this study was to investigate the sensory acceptability of beer produced from barley malt, rye and millet, with the addition of mint, ginger and basil. We were produced three different beers: beer from barley malt, rye and millet, without any additions of spices, and two beers with the addition of mint and ginger, and mint and basil, respectively. A sensorial evaluation of the obtained products has been conducted using the 9-point hedonic scale and the sensory panel of forty untrained consumers. A commercial lager beer was used as a reference for the evaluation. The results obtained suggest that beers produced from unusual ingredients, such as rye, millet, mint, ginger and basil, have absolutely acceptable sensory properties.
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