## 3 Results and Discussion
### Study on the Production of Beer from Buckwheat and Buckwheat Malt under Laboratory Conditions
The majority of forward-scattered light is caused by particles larger than 1 \(\upmu\)m, such as diatomaceous earth and yeast, which are measured under 25\({}^{\circ}\) and are shown in Figure 4b. Since our samples were analyzed in an unfiltered form, the greater turbidity S25/S0 values can be explained. Brewing with raw materials with a high Kolbach Index (which is higher for worn with high levels of unmalted buckwheat than for those with a high level of buckwheat malt), causes an increase in turbidity of the beer [18]. The absence of a malting process for buckwheat will lead to a decrease in its proteolytic activity. Therefore, when unmalted buckwheat is used in brewing as a partial replacement for buckwheat malt, there is a decrease in low-molecular nitrogen compounds and protein content, preventing haze formation. The carbon dioxide content of the beer samples varies between 4.36-4.49 g/L, while the control sample (CS) had 5.12 g/L. The absorption capacity of carbon dioxide in beer is influenced  
Figure 4: The graphical representations of the beer turbidity (**a**), turbidity S25/S0 (**b**), turbidity S90/S0 (**c**), and carbon dioxide (**d**) as affected by the levels of unmalted buckwheat and buckwheat malt used in a beer recipe. by its composition, especially by the colloid's distribution with a high contact surface [72]. For instance, some protein macromolecules may be important in stabilizing carbon dioxide, which appears to occur more frequently in malted flows [73]. Figure 5 shows the values of pH, color, bitterness, and oxygen content according to the various proportions of unmalted and malted buckwheat used in the beer recipe. There is no conclusive trend in color, pH, bitterness, and oxygen values depending on the dose of malted or unmalted buckwheat used. Bitterness is a cause of \(\alpha\)-acids isomerization from hops during boiling. No definite trend based on the brewing recipe was seen because the identical hopping regime was followed for the manufacture of all beers. Similar findings were also reported by [PERSON] et al. (2010), who came to the conclusion that the color of the beer made from buckwheat malt was likely similar to that of beers made from natural grains because no significant changes between malted and unmalted buckwheat grain were seen [23]. Since all laboratory-scale productions employed the same brewing regime, the pH and oxygen content readings were comparable across beers. When creating products that live up to consumer expectations, sensory analysis plays a key role. As a result, studies exploring the addition of nutritious functional ingredients such as buckwheat to conventional recipes are frequently supplemented by evaluations of overall quality, appearance, scent, taste, and texture using standardized techniques involving professional judges or consumer panels. The sensory evaluation of flavor is frequently accompanied by analytical workflows aimed at isolating and determining the concentration of volatile compounds in food and determining the impact of food components on overall flavor intensity and/or final product perception. Flavor is of particular importance in influencing consumer preferences [74; 75]. The sensory analysis data are shown in Figure 6.  
The CS sample earned the greatest for overall acceptability, whereas the B2 sample scored the lowest, according to the data collected. All of the beer samples were enjoyed to a certain extent by the panelists. The CS, B1, and B4 samples obtained a like very much score of 8.1, 7.8, and 7.6, respectively, whereas the B3 and B2 samples obtained a mean like moderate score of 7.0 and 6.6, respectively. These results are consistent with those found by [PERSON] et al. (2013), who determined in the sensory analysis that the buckwheat beer had the aroma of roasted sunflower seeds and a chestnut-like aroma and was positively evaluated by the tasters [76]. Also, [PERSON] et al. (2005) have reported that buckwheat beers were acceptable regarding taste purity, odor, mouthfeel, bitterness, and tingling [77].