Process parameter optimization for development of beer: Star fruit fortified approach

Abstract

Globally, beer is the most consumed alcoholic beverage and is traditionally prepared from barley malt, yeast, hops, and water (Pires & Brányik, 2015). Since ancient times, beer is well known for its nutritional and medicinal value and contains a good amount of minerals (such as phosphorus, calcium, magnesium, and potassium) and B complex vitamins (Zhao & Zhao, 2012). Various studies reported that the consumption of beer (up to 400 ml per day for men and 200 ml per day for women) reduces the occurrence of cardiovascular diseases and maintains cholesterol and glucose metabolism in the body (Giacosa et al., 2016).

Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them

“…The amount of phenols in beer can be significantly increased by using a variety of raw materials or by introducing additives into the composition. To do this, at the fermentation stage, fruit processing derivatives such as cherry, peach, orange and many others are added to beer [33]. Beer enriched with fruit and berry additives is called special.…”

Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp

“…This specialtype beer is elaborated with any fruit or combination of fruits to obtain a product with a specific sensory profile, with a fruity character, balanced with the beer base style [6]. Studies carried out with beers elaborated with the addition of star fruit [7], goji berry [8], Cornelian cherry [4], persimmon [9], and grape must [10] showed improvement in the organoleptic, nutritional, and antioxidant characteristics.…”

Brewing of craft beer enriched with freeze-dried cape gooseberry: a promising source of antioxidants

“…The research reports an increase in the nutraceutical characteristics of the beer enriched with fruits. We can cite star fruit (Pal et al, 2021), red raspberries (Yin et al, 2021), cherry and plum puree (Fanari et al, 2020), hawthorn fruit (Gasiński et al, 2020), mango (Kawa-Rygielska et al, 2020), aronia berries (Jahn et al, 2020), omija (Deng et al, 2019), quince fruits (Zapata et al, 2019), okra pulp and powder (Xu et al, 2018), persimmon juice (Martínez et al, 2017), and goji berry (Ducruet et al, 2017).…”