Articles

Gluten-Free Kvass from Buckwheat Colored Malts

Authors:

Anna A. Semenyuta, Tatiana V. Tanashkina, Vasiliy N. Semenyuta

Abstract:

The study aim is to assess the possibility of obtaining gluten-free kvass based on colored buckwheat malts. The study goals are to obtain the following buckwheat malts: caramel, dark and burnt; to produce kvass samples from them and to study their organoleptic and physico-chemical quality indicators. The study objects were 4 types of buckwheat malts (light, caramel, dark and burnt) and kvass produced from them. The authors studied its quality by standard methods. They found that the extra activity of buckwheat malts was significantly lower than that from rye and amounted to: in light – 68.1 %; dark – 59.6 %; caramel – 52.2% and black – 52.4 %. The color, acidity, viscosity and content of free amine nitrogen were within the normalized and recommended values. The researchers obtained the wort by infusion, fermented with dry brewer's yeast of the bottom fermentation Saflager 34/70 and blended with sugar syrup and citric acid. Kvass samples differed in the type and proportion of colored malts in the grist. A man produced the control sample from light buckwheat malt. In 40 % of the experimental samples, it was replaced with dark or caramel or 1% black buckwheat malt. According to the organoleptic properties, kvass with the addition of dark malt seems to be the best sample. The results of the physico-chemical analysis showed that all buckwheat kvass met the requirements of the regulatory documentation. The researchers confirmed the possibility of obtaining kvass with the use of colored buckwheat malts. Caramel, dark and black samples do not contain gluten and can be used in the diet of patients with celiac disease.

Keywords:

gluten-free drinks; kvass; buckwheat; malt;

For citation:

Anna A. Semenyuta, Tatiana V. Tanashkina, Vasiliy N. Semenyuta. Gluten-Free Kvass from Buckwheat Colored Malts. Индустрия питания|Food Industry. 2021. Vol. 6, No. 2. Pp. 43–49. DOI: 10.29141/2500-1922-2021-6-2-5