The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers
Abstract Beers are among the most popular drinks all over the world. The introduction of beers to the market must be preceded by lengthy physicochemical studies, which are essential to ensure the food safety of consumers. Studying the rheological and electrical properties of beers can not only speed...
Published in: | Acta Universitatis Cibiniensis. Series E: Food Technology |
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Language: | English |
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Walter de Gruyter GmbH
2023
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Online Access: | http://dx.doi.org/10.2478/aucft-2023-0009 https://www.sciendo.com/pdf/10.2478/aucft-2023-0009 |
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crdegruyter:10.2478/aucft-2023-0009 2024-05-19T07:43:18+00:00 The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers Gorzelany, Józef Hlaváčová, Zuzana Haulíková, Ana Hlaváč, Peter Belcar, Justyna 2023 http://dx.doi.org/10.2478/aucft-2023-0009 https://www.sciendo.com/pdf/10.2478/aucft-2023-0009 en eng Walter de Gruyter GmbH http://creativecommons.org/licenses/by-nc-nd/4.0 Acta Universitatis Cibiniensis. Series E: Food Technology volume 27, issue 1, page 103-114 ISSN 2344-150X journal-article 2023 crdegruyter https://doi.org/10.2478/aucft-2023-0009 2024-05-02T06:51:48Z Abstract Beers are among the most popular drinks all over the world. The introduction of beers to the market must be preceded by lengthy physicochemical studies, which are essential to ensure the food safety of consumers. Studying the rheological and electrical properties of beers can not only speed up the product launch, but also improve technological processes. Craft wheat beers enriched with lemongrass and fruit (addition of kamchatka berry and haskap fruits) were used in this study. Beer samples were subjected to density, dynamic viscosity, conductivity and impedance analyses and the values obtained were compared with the results of physicochemical analyses. The coefficient of determination reflects the correctness of the proposed model describing the detected dependence in the best way. The closer its value is to 1, the more accurate the model. The addition of lemongrass extract was found to reduce density, and coefficients of determination had high values in the interval (0.9927 - 0.9961). Beers enriched with berry extract had higher density than the control sample, and coefficients of determination have very high values in the interval (0.9955 - 0.9976). The control beers have the highest conductivity. The lemongrass and fruit extract with which the beer samples were enriched introduced sugar into the beer and these samples had lower conductivity (R 2 for beers with lemongrass is situated in interval 0.7772 - 0.9256 and for samples of beers with berries 0.6884 - 0.9846). Based on the impedance, it was possible to distinguish between types of beers, mainly at 50 kHz or 100 kHz. Article in Journal/Newspaper Kamchatka De Gruyter Acta Universitatis Cibiniensis. Series E: Food Technology 27 1 103 114 |
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English |
description |
Abstract Beers are among the most popular drinks all over the world. The introduction of beers to the market must be preceded by lengthy physicochemical studies, which are essential to ensure the food safety of consumers. Studying the rheological and electrical properties of beers can not only speed up the product launch, but also improve technological processes. Craft wheat beers enriched with lemongrass and fruit (addition of kamchatka berry and haskap fruits) were used in this study. Beer samples were subjected to density, dynamic viscosity, conductivity and impedance analyses and the values obtained were compared with the results of physicochemical analyses. The coefficient of determination reflects the correctness of the proposed model describing the detected dependence in the best way. The closer its value is to 1, the more accurate the model. The addition of lemongrass extract was found to reduce density, and coefficients of determination had high values in the interval (0.9927 - 0.9961). Beers enriched with berry extract had higher density than the control sample, and coefficients of determination have very high values in the interval (0.9955 - 0.9976). The control beers have the highest conductivity. The lemongrass and fruit extract with which the beer samples were enriched introduced sugar into the beer and these samples had lower conductivity (R 2 for beers with lemongrass is situated in interval 0.7772 - 0.9256 and for samples of beers with berries 0.6884 - 0.9846). Based on the impedance, it was possible to distinguish between types of beers, mainly at 50 kHz or 100 kHz. |
format |
Article in Journal/Newspaper |
author |
Gorzelany, Józef Hlaváčová, Zuzana Haulíková, Ana Hlaváč, Peter Belcar, Justyna |
spellingShingle |
Gorzelany, Józef Hlaváčová, Zuzana Haulíková, Ana Hlaváč, Peter Belcar, Justyna The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers |
author_facet |
Gorzelany, Józef Hlaváčová, Zuzana Haulíková, Ana Hlaváč, Peter Belcar, Justyna |
author_sort |
Gorzelany, Józef |
title |
The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers |
title_short |
The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers |
title_full |
The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers |
title_fullStr |
The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers |
title_full_unstemmed |
The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers |
title_sort |
possibility of using rheological and electrical properties to determine the quality of craft wheat beers |
publisher |
Walter de Gruyter GmbH |
publishDate |
2023 |
url |
http://dx.doi.org/10.2478/aucft-2023-0009 https://www.sciendo.com/pdf/10.2478/aucft-2023-0009 |
genre |
Kamchatka |
genre_facet |
Kamchatka |
op_source |
Acta Universitatis Cibiniensis. Series E: Food Technology volume 27, issue 1, page 103-114 ISSN 2344-150X |
op_rights |
http://creativecommons.org/licenses/by-nc-nd/4.0 |
op_doi |
https://doi.org/10.2478/aucft-2023-0009 |
container_title |
Acta Universitatis Cibiniensis. Series E: Food Technology |
container_volume |
27 |
container_issue |
1 |
container_start_page |
103 |
op_container_end_page |
114 |
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