دورية أكاديمية
Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)
| العنوان: | Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae) |
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| المؤلفون: | Justice A. Essiedu, Parise Adadi, Elena G. Kovaleva |
| المصدر: | Food Frontiers, Vol 3, Iss 2, Pp 328-338 (2022) |
| بيانات النشر: | Wiley, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | antioxidant activity, Belgian ale beer, fermentation, Hibiscus sabdariffa beer, volatile organic compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | Abstract This study evaluated the effect of Hibiscus sabdariffa (HS) (Malvaceae) calyces on fermentation kenetics, phytochemical constituents, volatile organic compounds (VOCs) and sensory profile of beer. Single infusion method of mashing was utilized, and the resulting beers were compared to industrial beers. HS supplementation did not alter the fermentation kenetics as a general decrease in extracts (oBrix) was observed in treated and the control fermentations. The HS beer (HSB) showed higher polyphenols and antioxidant activities than the control Belgian ale beer (BAB) including the industrial beers. One of the industrial beers, BRB showed slightly higher total flavonoid than HSB but not statistically different (p > .05). The peak response of ethyl acetate in HSB (199.61 ± 2.51 × 105 TIC) was significantly (p |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2643-8429 |
| العلاقة: | https://doaj.org/toc/2643-8429Test |
| DOI: | 10.1002/fft2.127 |
| الوصول الحر: | https://doaj.org/article/2de0ae550c82479bbbd5b6ebcaee0c45Test |
| رقم الانضمام: | edsdoj.2de0ae550c82479bbbd5b6ebcaee0c45 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 26438429 |
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| DOI: | 10.1002/fft2.127 |