Meeting Abstract
P-122
Use of response surface methodology to investigate the effectiveness of commercial enzymes on buckwheat malt for brewing purposes. B. P. Nic Phiarais (1), B. D. SCHEHL (1), J. C. Oliveira (2), E. K. Arendt (1). (1) Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland; (2) Department of Process and Chemical Engineering, National University of Ireland, University College Cork, Cork, Ireland.
Common buckwheat (Fagopyrum esculentum Moench) is becoming increasingly popular as a brewing ingredient due to the absence of gluten and the presence of positive physiological attributes. The effects on wort quality when mashing with 100% malted buckwheat in combination with industrial enzymes were evaluated due to its low level of essential endogenous enzymes. The effects of increasing dosage levels of the commercial enzymes Biocellulase W, Amylo 300, Hitempase 2X, Bioxylanase 10L, Bioferm, Bioglucanase B-10L and Bioprotease N-100L on buckwheat wort quality, were determined. Further to this, the influence of two factors, total concentration and fraction of three pairs of enzymes, which showed statistical significance (Biocellulase W with Hitempase 2XL, Biocellulase W with Amylo 300 and Amylo 300 with Hitempase 2XL), were studied for their overall effect on the buckwheat wort quality using response surface methodology (RSM). This study revealed that the addition of increasing levels of Hitempase 2XL to the buckwheat mash increased colour, extract levels, wort filtration, fermentability and total fermentable (TFE), along with decreasing viscosity values. Results also determined a high level of fermentability when an enzyme combination of 30% of Biocellulase and 70% of Hitempase was added to the mash. The addition of increasing levels of Amylo 300 to buckwheat mashes resulted in increases in fermentability and total fermentable extract (TFE), along with increases in total soluble nitrogen (TSN), free amino nitrogen (FAN) and Kolbach index (KI). With regard to the proposed optima regime, although no synergistic effect was found when all three enzymes were used together, the optimum conditions for the production of buckwheat wort with lowest viscosity, highest extract and optimal fermentability was achieved using a joint model. This model can be used to predict any outcome when using these enzymes as the results found are very accurate and can be relied upon. Overall, the findings of this study demonstrate the feasibility of producing wort suitable for the brewing of gluten-free beer from 100% malted buckwheat with careful optimisation of enzyme types and dosage levels.