In the brewing sector, barley malt is frequently substituted with adjuncts. Nonetheless, it is essential to maintain consistent quality in the beer to satisfy consumer expectations. This study presents the… Click to show full abstract
In the brewing sector, barley malt is frequently substituted with adjuncts. Nonetheless, it is essential to maintain consistent quality in the beer to satisfy consumer expectations. This study presents the first detailed investigation into the effects of incorporating finger millets from China, varying in color (light brown, medium brown, and dark brown) and quantity (10–30%), on the properties of wort and basic parameters, antioxidant capacities, volatiles, and sensory properties of beer.
Keywords:
brewing;
finger millet;
suitability unmalted;
beer;
unmalted finger
Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
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Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!