Faba bean as a novel brewing adjunct: consumer evaluation

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

Research output: Contribution to journalArticle

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
Number of pages5
JournalJournal of the Institute of Brewing
Early online date10 May 2019
DOIs
Publication statusE-pub ahead of print - 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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title = "Faba bean as a novel brewing adjunct: consumer evaluation",
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",
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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, 10.05.2019.

Research output: Contribution to journalArticle

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AU - Black, Kirsty

AU - Barnett, Andrew

AU - Tzioula-Clarke, Athina

AU - White, Philip

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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