Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

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 ( o Brix) 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 × 10 5 TIC) was significantly (p < .05) higher compared to BAB (22.86 ± 2.01 × 10 5 TIC). Generally, sensory panelists preferred HSB and BAB over the industrial beers. Therefore, we have demonstrated that supplementing wort with HS during brewing will not alter fermentation performance but augment beer with health promoting phytochemicals.

Characterization and Evaluation of Aratiles (Muntingia calabura) fruit Alcoholic Beverage

“…In the study of Essiedu et al [11], the color of alcoholic beverages depended on how much additives you add. The different concentrations of DAHP and citric acid affected the overall color of the produced beverages.…”

Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions

“…Te total favonoid content of infused teas was measured based on the modifed aluminum chloride colorimetry method [19,20]. Briefy, infused teas (0.5 mL) 2.5% (w/v) AlCl 3 (0.4 mL), 10% (w/v) CH 3 COONa (0.5 mL), and 30% (v/v) MeOH (4 mL) were pipetted into test tubes and thoroughly mixed.…”

“…DPPH Radical Scavenging Activity. Te DPPH radical scavenging activity of infused teas was measured according to the previously described method [18,20]. An aliquot (0.1 mL) of infused teas was mixed with 2.9 mL methanolic DPPH solution (60 μM) in assay tubes.…”