| Literature DB >> 31911355 |
Bruno Vieira Humia1, Klebson Silva Santos2, Jaderson Kleveston Schneider3, Ingrid Lessa Leal4, Gabriele de Abreu Barreto4, Thâmilla Batista5, Bruna Aparecida Souza Machado4, Janice Izabel Druzian5, Laiza Canielas Krause3, Marcelo da Costa Mendonça3, Francine Ferreira Padilha3.
Abstract
Beer has been one of the most consumed alcoholic beverages worldwide. However, the incorporation of adjuncts in the beer can add new organoleptic and functional characteristics to the beverage. For this, Beauregard sweet potato shows high potential due to being a rich source of starch and many bioactive compounds. The aim of this study was to develop the best process condition to produce a Sweet potato beer with enhanced nutritional and antioxidant properties and good sensory characteristics. Beer samples showed increased antioxidant activity especially due to β-carotene and their total phenolic content. The phytochemical profile of sweet potato biocompounds demonstrated a direct effect of this adjunct on sensory and functional characteristics of the finished beer. In conclusion, it was found that Beauregard sweet potato is a promising adjunct for beer brewing with nutraceutical properties due to its rich composition of bioactive compounds.Entities:
Keywords: Antioxidant activity; Beauregard sweet potato; Beer; Functional beverage; Sensory characteristics; β-carotene
Mesh：
Substances：
Year: 2019 PMID： 31911355 DOI： 10.1016/j.foodchem.2019.126087
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514