Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach

2021; Elsevier BV; Volume: 365; Linguagem: Inglês

10.1016/j.foodchem.2021.130478

1873-7072

Roberto Campos Nunes Filho, Diego Galvan, Luciane Effting, Marcela Moreira Terhaag, Fábio Yamashita, Marta de Toledo Benassi, Wilma Aparecida Spinosa,

Fermentation and Sensory Analysis

The growing demand for authentic products that provide sensory characteristics combined with health benefits has been the focus of current studies. This study developed a Red Ale style craft beer with spices such as turmeric (T), black pepper (P) and aroma hops (H), used isolated or in mixtures. A mixture design was employed to evaluate the total phenolic compounds and the antioxidant activity in the green and aged beers formulations. The spice extracts influenced the product's shelf-life. The addition of spices into the beers did not affect the physicochemical parameters that classify the Red Ale style, according to the hierarchical cluster analysis, except for aroma hops. A multiresponse optimization approach simultaneously maximized the antioxidant activity and the phenolic compounds in beers. The ideal formulation obtained for green beers was 25% T and 37.5% P and H; for aged beers, the formulation was 50% T, 20% P and 30% H.