Elaboration and evaluation of some aspects of the quality of gluten-free beer

Abstract

The celiac disease is the intolerance to gluten. Its dietary treatment is not to consume foods containing this protein. Due to the limited supply of glutenfree beer, people with gluten intolerance have difficulty to consume this drink. The objective of this study was to develop and evaluate the acceptance of a gluten-free beer using sorghum malt and non-malted cereals like rice and corn. Formulations were subject to physicochemical analyses of moisture, ash, protein, reducing sugar, pH, acidity and alcohol content, and also to sensory acceptance of attributes as appearance, flavor, texture and overall acceptability, and to purchase intent. The contents of ash, protein, moisture and alcohol of the formulations ranged between 0.35-0.40%; 0.26- 0.35%, 93.3-95.1% and 4.56-4.90 ºGL, respectively. The results for the index of acceptability for the att ributes: appearance, flavor, texture and overall acceptability for the four formulations were greater than 40%. A sample of a commercial gluten free beer showed bett er acceptance in the sensory evaluation. From the results of the sensory evaluation of commercial samples, with and without gluten, and the four formulations prepared in the present work, it was found that modifications are required in the formulations and/or the preparation process, in order to obtain a better sensory acceptance for the product.

Key words: gluten, beer, celiac.