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Zheplinska M, Mushtruk M, Vasyliv V, Deviatko O. Investigation of the process of production of crafted beer with spicy and aromatic raw materials. POTRAVINARSTVO 2019. [DOI: 10.5219/1183] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This scientific work demonstrates the stages of the process of inspiring the spicy aromatic raw materials of Badian, which is added to the craft beer in the process of its digestion. In addition, the work shows an analysis of the composition of spicy aromatic raw materials which will be used as an additive. The research proves the rational quantity and concentration of alcoholic spiro-aromatic raw materials for beer and determines the effect of alcoholic spiro-aromatic raw materials on beer indices. We have clarified the organoleptic and physicochemical parameters of beer with spicy aromatic raw materials Badian and composition based on infusions of Badian and cinnamon. As a result, we received water-alcohol infusions of spicy aromatic raw materials and developed new types of beer on their basis. On the basis of the conducted studies, the regression equation of the dependence of the content of actual dry substances and the volumetric fraction of alcohol from the change in the amount of spray-aromatic raw material and alcohol concentration in the alcohol-alcoholic infusion of spin-aromatic raw materials was obtained. In addition, we conducted calculations on the cost-effectiveness of adding these types of spiced aromatic raw materials to beer.
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Punčochářová L, Pořízka J, Diviš P, Štursa V. Study of the influence of brewing water on selected analytes in beer. POTRAVINARSTVO 2019. [DOI: 10.5219/1046] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this study, it was observed how the composition of water influences OG values, content of B vitamins, organic acids and iso-α-acids. For brewing, synthetic water was prepared by adding chemicals to deionized water. Models of hard (pH 8.47 ±0.08) and soft (pH 7.68 ±0.23) synthetic water were used for brewing pale bottom-fermented lager beers. Samples of wort, hopped wort, young beer and beer were collected during beer production. HPLC-DAD was used for B vitamins and iso-α-bitter acids quantification. Determination of organic acids was done by ion chromatography with conductivity detector. Obtained data were statistically processed with ANOVA (Analysis of Variance) and interval of confidence was set to 95%. According to the statistical analysis, water composition affects analytes content during beer production and in the final product. Hard water seemed to be a better extraction buffer and its composition (pH) positively affected some processes during brewing technology. One of them was obtaining higher OG values compared to soft water. The beer made from hard water also contained more B vitamins. Composition of brewing water had no influence neither on concentration of organic acids nor on iso-α-acids in conditions of homebrewing.
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Bystrická J, Musilová J, Tomáš J, Kavalcová P, Lenková M, Tóthová K. Varietal dependence of chemoprotective substances in fresh and frozen spinach (Spinacia oleracea, L.). POTRAVINARSTVO 2015. [DOI: 10.5219/519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Spinach (Spinacia oleracea L.) is an important source of bioactive compounds. It is commonly consumed fresh or frozen products. Spinach is rich sources of polyphenols, it is a good source of vitamin C and has potential beneficial properties for human health. This study provides some knowledge about content of total polyphenols, and antioxidant activity in selected varieties of fresh and frozen spinach samples. Four spinach cultivars (̓Boa ̓, ̓ Hudson ̓, ̓Chica ̓, ̓Trombone ̓) were analysed. The content of the total polyphenols (TPC) was determined by the Folin-Ciocalteu reagent (FCR). Antioxidant activity (AA) was measured using a compound DPPH (2,2-diphenyl-1-picrylhydrazyl). The content of total polyhenols in fresh samples of spinach ranged from 975 ±97.15 mg.kg-1 to 1493 ±50.42 mg.kg-1 and values of antioxidant activity were in interval from 77.55 ±0.34% to 82.57 ±0.83%. The highest level of TP content in fresh spinach was recorded in variety Hudson (1493 mg.kg-1) and the lowest in variety Chica (975 mg.kg-1). Between these varieties statistically significant difference in the content of total polyphenols was found. The highest value of antioxidant activity in fresh spinach was recorded in variety Trombone (82.57%) and the lowest in variety Boa (78.59%). This difference was also statistically significant. The highest level of TP content in frozen spinach samples was found in variety Hudson (1749 mg.kg-1) and the lowest in variety Chica (855 mg.kg-1). The values of antioxidant activity in frozen spinach samples were in range from 45.86 ±7.84%to 79.67 ±0.88%. The highest value of antioxidant activity in frozen spinach was found in variety Hudson (79.67%) and the lowest in variety Chica (45.86%).
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