Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso

Abstract

Abstract This study aims to contribute to the diversification of processed food products through rice beer production. Two varieties of rice, FKR 19 and FKR 62 N, were selected for beer production. Physico-chemical, microbial, and sensorial analyses were performed at different steps of production. The production trials led to the determination of a flow process for rice beer production. From the analyses performed, grains, malt, wort, and beer from the two varieties expressed similar physico-chemical and microbial profiles. Grain content, fresh matter basis, protein 6.8–7%, total sugar 81.4–82.1%, and fats 0.9–1.0%, were depleted to final levels of 0.1%, 4.8–3.5%, and 0.3–0.4% respectively in beer samples. The pH value in the end products was stabilized at 3.2, while the level of alcohol was 3.5% (v/v). Microbial loads were below 1 CFU/g. The triangular test showed a difference in taste between FKR 19 and FKR 62 N beers, although no significant preference was expressed under the paired preference test. Following the ranking test, which involved other types of fermented drinks, the clustering suggested a classification based on closeness of raw materials and/or processing. Data from this investigation should help brewers diversify their products and stimulate the West African brewing sector.