Faba bean as a novel brewing adjunct: consumer evaluation

Kirsty Black*, Andrew Barnett, Athina Tzioula-Clarke, Philip White, Pietro Iannetta, Graeme M. Walker

*Corresponding author for this work

    Research output: Contribution to journalArticle

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    Abstract

    The starch in the grains of legumes, such as faba bean (Vicia faba L.), offers an environmentally sustainable raw material for the brewing industry as their entire nitrogen fertiliser requirement can be provided by the natural process of biological nitrogen fixation. Faba bean is, therefore, distinguished from species such as spring barley (Hordeum vulgare L.), which require large amounts of synthetic nitrogen fertiliser. Consumer analysis of beer produced with faba bean as an adjunct compared with barley malt beers has not previously been assessed. This study evaluated the potential of beers brewed using 30% (w/w) dehulled bean (kernel) flour as an adjunct to malted barley, using a series of quantitative sensory tests. The first, a blind acceptance test with inferred preference, found no statistically significant difference in the taste score of the bean kernel flour adjunct beer when compared with conventional beer. In the second acceptance test, the knowledge that the beer was produced using beans did not affect the overall consumer impression of the beer, regardless of how this information was presented. These results suggest that the use of faba beans in brewing does not impact negatively on the taste or acceptability of the resultant beer
    Original languageEnglish
    Pages (from-to)310-314
    Number of pages5
    JournalJournal of the Institute of Brewing
    Volume125
    Issue number3
    Early online date10 May 2019
    DOIs
    Publication statusPublished - 10 May 2019

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    Vicia faba
    brewing
    faba beans
    beers
    Hordeum
    beans
    Fertilizers
    Flour
    flour
    nitrogen fertilizers
    Nitrogen
    barley
    Biological Phenomena
    fertilizer requirements
    Nitrogen Fixation
    brewing industry
    spring barley
    testing
    malt
    seeds

    Cite this

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    abstract = "The starch in the grains of legumes, such as faba bean (Vicia faba L.), offers an environmentally sustainable raw material for the brewing industry as their entire nitrogen fertiliser requirement can be provided by the natural process of biological nitrogen fixation. Faba bean is, therefore, distinguished from species such as spring barley (Hordeum vulgare L.), which require large amounts of synthetic nitrogen fertiliser. Consumer analysis of beer produced with faba bean as an adjunct compared with barley malt beers has not previously been assessed. This study evaluated the potential of beers brewed using 30{\%} (w/w) dehulled bean (kernel) flour as an adjunct to malted barley, using a series of quantitative sensory tests. The first, a blind acceptance test with inferred preference, found no statistically significant difference in the taste score of the bean kernel flour adjunct beer when compared with conventional beer. In the second acceptance test, the knowledge that the beer was produced using beans did not affect the overall consumer impression of the beer, regardless of how this information was presented. These results suggest that the use of faba beans in brewing does not impact negatively on the taste or acceptability of the resultant beer",
    author = "Kirsty Black and Andrew Barnett and Athina Tzioula-Clarke and Philip White and Pietro Iannetta and Walker, {Graeme M.}",
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    language = "English",
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    Faba bean as a novel brewing adjunct : consumer evaluation. / Black, Kirsty; Barnett, Andrew; Tzioula-Clarke, Athina; White, Philip; Iannetta, Pietro; Walker, Graeme M.

    In: Journal of the Institute of Brewing, Vol. 125, No. 3, 10.05.2019, p. 310-314.

    Research output: Contribution to journalArticle

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    AU - Black, Kirsty

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    AU - Tzioula-Clarke, Athina

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    AU - Iannetta, Pietro

    AU - Walker, Graeme M.

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    AB - The starch in the grains of legumes, such as faba bean (Vicia faba L.), offers an environmentally sustainable raw material for the brewing industry as their entire nitrogen fertiliser requirement can be provided by the natural process of biological nitrogen fixation. Faba bean is, therefore, distinguished from species such as spring barley (Hordeum vulgare L.), which require large amounts of synthetic nitrogen fertiliser. Consumer analysis of beer produced with faba bean as an adjunct compared with barley malt beers has not previously been assessed. This study evaluated the potential of beers brewed using 30% (w/w) dehulled bean (kernel) flour as an adjunct to malted barley, using a series of quantitative sensory tests. The first, a blind acceptance test with inferred preference, found no statistically significant difference in the taste score of the bean kernel flour adjunct beer when compared with conventional beer. In the second acceptance test, the knowledge that the beer was produced using beans did not affect the overall consumer impression of the beer, regardless of how this information was presented. These results suggest that the use of faba beans in brewing does not impact negatively on the taste or acceptability of the resultant beer

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