Influence of Peach (Prunus persica L. Batsch) Fruit Addition on Quality Characteristics and Antioxidant Activities of Beer

Kyung-Mi Jung, San-Yeong Kim, Eun-Chul Seo, Hyung-Ill Lee, Oh-Heun Kwon, Hye-Ryun Kim, Sanjeev Kumar Dhungana, Yong-Sung Park and Il-Doo Kim

International Journal of Sciences, 2017, vol. 6, issue 08, 186-191

Abstract: Many studies have been carried out to enhance the quality characteristics of beer, one of the most famous alcoholic beverages in the world. Objective of the present study was to investigate the quality characteristics and antioxidant potential of beer after addition of peach fruits of two cultivars, Cheonhong and Kanoiwa Hakuto. Chemical characteristics such as pH, titratable acidity and alcohol concentration; color values; 1,1-diphenly-2-picrylhydrazyl (DPPH) radical scavenging activities; total phenolic contents and sensory characteristics of different beer samples were evaluated. The pH value of the control sample (4.09) was significantly (p 0.05) influenced by the addition of the fruits compared to the control sample (4.0%). The total phenolic content and overall acceptability of most of the beer samples were significantly (p

Keywords: Antioxidant Potential; Beer; Overall Acceptance; Peach Fruit (search for similar items in EconPapers)
Date: 2017
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DOI: 10.18483/ijSci.1411

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