Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 27, Issue 4, Pages 1067-1073Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-018-0340-2
Keywords
Antioxidant potential; Beer; Persimmon fruit; Quality characteristic
Categories
Funding
- Rural Development Administration, Republic of Korea [PJ011629012017]
Ask authors/readers for more resources
Various adjuncts, including fruits, are added for flavoring beer, one of the most famous beverages in the world. The influence of persimmon fruit on antioxidant activities and quality characteristics of beer was investigated in this study. The antioxidant activities measured through DPPH and superoxide and hydroxyl anions scavenging potentials as well as total polyphenol contents of the persimmon-treated beer were significantly (p < 0.05) high compared to the control. The mineral elements Mg, K, and Ca were also significantly (p < 0.05) increased, however toxic heavy metals were not detected in the persimmon beer. Among the persimmon beer samples, the overall acceptance value was significantly (p < 0.05) high when the beer was prepared by adding 150 g of the fruit in 10 L of water. The results suggested that an addition of 150 g of persimmon fruit per 10 L of water could better enrich the nutritional, organoleptic, and antioxidant potentials of beer.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available