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Suitability of unmalted finger millet from China for beer brewing
Zhengfei Yang1, Hui Liu1, Chao Ma2
1School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.
Background:
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.
Results:
The wort made from finger millets in various colors (10%) showed increased extract and Ca content and decreased free amino nitrogen when compared to all-malt wort. In addition, increased color, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, Fe reducing antioxidant power, Ca content and reduced pH, viscosity, alcohol levels, and fermentation degree were observed in finger millet beers compared to the control (100% Pilsner malt). As the proportion of finger millet (light brown) addition increased, the trend became more pronounced. The incorporation of finger millet (light brown) resulted in an elevation of esters, whereas the integration of finger millets (medium brown or dark brown) caused an increase in higher alcohols and a decline in esters. Furthermore, the alternative added beer (20% finger millet, light brown) exhibited an acceptable sensory profile.
Conclusion:
The use of finger millet from China shows promising results for its potential use in brewing. © 2025 Society of Chemical Industry.
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