Experimental replacement of hops by mango in beer: production and comparison of total phenolics, flavonoids, minerals, carbohydrates, proteins and toxic substances

Sugumar Mohanasundaram (), Edwin Ramirez-Asis (), Angel Quispe-Talla (), Mohammed Wasim Bhatt () and Mohammad Shabaz
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Sugumar Mohanasundaram: Sri Sankara Arts and Science College (Autonomous)
Edwin Ramirez-Asis: Universidad Nacional Santiago Antúnez de Mayolo
Angel Quispe-Talla: Universidad Nacional Santiago Antúnez de Mayolo
Mohammed Wasim Bhatt: Central University of Punjab

International Journal of System Assurance Engineering and Management, 2022, vol. 13, issue 1, No 14, 132-145

Abstract: Abstract Humulus lupulus (Hops) based commercial beer contain chemical substances that are hazardous to human health. An effective substitute to Hops will be a revolution in brewing industries. The main objective of this study was to replace Hops in beer production owing to its insalubrious nature and to develop a nutritious beer using vegetables and fruits. In this study, the leaves and seeds of Mangifera indica (Mango) was experimentally used due to its aroma and bitterness as an auxiliary to Hops. The Mango Based Light Beer (MBLB) was produced with mango as gruit, barley malt as the main source, beetroot as an adjunct, and Citrus reticulata as a seasoning. Finally, Orange flavored, MBLB was produced by lab-scale fermentation using Saccharomyces cerevisiae. MBLB has high nutritious substances (protein, carbohydrate, minerals, Total phenols, Flavonoids, Vit. C). GC–MS analysis reveals the presence of beneficial bioactive compounds like Maltol, 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl, 5-Hydroxymethylfurfural, Furan-2-carboxaldehude, 5-(1-piperidyly) in the Mango based light beer. The level of Total phenolics and Flavonoids was comparatively high than HBCB. The presence of harmful chemicals includes 1-Pentanol, Silanediol, Urea, Pyridine and dl-Threitol in the HBCB was also observed by GCMS. Due to its high Phenolic and Flavonoid contents, MBLB showed increased antioxidant properties. From this study, it was clear that the MBLB was found to be effective and nutritionally enhanced, in comparison with the HBCB. The higher antioxidant potential of MBLB further supports its nutritional significance.

Keywords: Beer production; Total phenolics; Fermentation; Hops; Flavonoids (search for similar items in EconPapers)
Date: 2022
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DOI: 10.1007/s13198-021-01308-3

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