| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 99 === The endogenous antioxidants in beer contribute to the control of oxidative reactions, improve flavor stability of beer and protect against beer aging. Moreover, beer drinking has been reported to increase plasma antioxidant and anticoagulant activities and affect plasma lipid levels in humans. Buckwheat (Fagopyrum esculentum Moench) is a good source of polyphenols and flavonoids, particularly rutin. In this study, we determined the antioxidative activity of buckwheat, an adjunct for buckwheat draft beer.
Results showed that the optimum malting conditions to enrich rutin in hulled buckwheat are steeping 8 hrs and after a 7-day germination at 25℃. Germinated buckwheat’s total phenolic contents, total flavonoid content, DPPH-radical scavenging activity and metal chelating activity were significantly higher (p＜0.05) than ungermnatied buckwheat and malt. In addition, yeast counts of buckwheat draft beer were significantly lower than barley draft beer (p＜0.05). The pH value of buckwheat draft beer was significantly lower than the others (p＜0.05). The acidity of buckwheat draft beer was significantly higher than the others (p＜0.05). However, there was no significant difference (p＞0.05) among °Brix, specific gravity, total sugars, and reducing sugars. Among three draft beer, buckwheat draft beer showed the highest total phenolic content, total flavonoid content and DPPH-radical scavenging activity. Ferrous ion chelating activity did not show significant difference between buckwheat draft beer and barley draft beer (p＞0.05). In addition, there was no different among three draft beer on sensory evaluation value (p＞0.05). In conclusion, buckwheat draft beer may provide a novel alternative of functional draft beer to the consumers.
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