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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #226303
Title: Evaluating Sorghum Formulations for a Gluten-Free Beer

Author
item VEITH, KIRSTIN - KANSAS STATE UNIVERSITY
item HERALD, THOMAS - KANSAS STATE UNIVERSITY
item Wilson, Jeff
item GWIRTZ, JEFFERY - KANSAS STATE UNIVERSITY

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/21/2008
Publication Date: 9/20/2008
Citation: Veith, K.N., Herald, T.J., Wilson, J.D., Gwirtz, J.A. 2008. Evaluating Sorghum Formulations for a Gluten-Free Beer [abstract]. Cereal Foods World. 53:A84.

Interpretive Summary:

Technical Abstract: The National Institutes of Health reports that 1% of the United States population suffers from celiac disease, an immune reaction to gluten proteins found in wheat, rye, and barley. There is a limited market of gluten-free products for celiac patients to consume. One product frequently demanded by persons with celiac disease is gluten-free beer. The objective of this study was to produce a gluten-free beer that would be acceptable to both persons with celiac disease and the general population. Sorghum syrup formulations were used to create several different gluten-free beers to evaluate ingredient functionality in gluten-free beer. The different formulas were compared against each other and current gluten-free beers on the market. The beers were brewed, fermented, and bottle-conditioned. Each beer was evaluated throughout the process. Physical and chemical tests were used to evaluate the beer include Brix, color, specific gravity, viscosity, and pH measurements were taken. A sensory panel evaluated the beers on flavor, color, mouth feel and overall acceptability. The experimental beers had a Brix measurement that ranged from 5.0 to 6.2 compared to the commercial beers which averaged 6.1. Color ranged from 3-5°SRM for the experimental beers, and 7 to 8°SRM for the commercial beers. The specific gravity showed decreasing trend for all experimental beers (3.0% decrease). The commercial beers had an average pH of 4.61 and the experimental beers average pH was 4.81. The sensory panel indicated that there is a potential for gluten-free beers for the general population but that additional work needs to be completed.