Articles
Development of new craft beer enriched with a by-product of orange
Article number
1387_14
Pages
107 – 112
Language
English
Abstract
Beer is one of the most consumed and socially accepted beverages in the world.
Craft beer has a higher alcohol content compared to commercial beer and innovates sensory properties with new flavours and aromas.
Studies have shown that fruit maceration of beer produces new flavours and increases the content of bioactive compounds and antioxidant activity.
The main aim of this study was to develop a new craft beer enriched with orange by-product (peel), added at different stages of the elaboration process (boiling, at the start and the end of fermentation). The craft beer used was based on Pilsen malt with low α-acid content (<5%) of hop and fermented with lager yeast in a controlled temperature below 12°C. On the other hand, the by-product peel of orange was Newhall cultivar of Navel group.
Physico-chemical parameters, total phenolic compounds (TPC), hydrophilic and lipophilic total antioxidant activity (H-TAA, L-TAA) and sensory properties were analyzed.
Results showed that the addition of orange peel by-product resulted in new craft beers with higher total acidity and total soluble solid content, as well as a significantly greater intensity of color (°EBC) and bitterness (°IBU) compared to the control beers.
However, no significant differences were observed in the pH between the new elaborated craft beer and the control one.
On the other hand, beers elaborated with orange peel by-product showed significantly higher alcohol content at the start and the end of the fermentation process.
Regarding the functional quality of the beer, TPC, H-TAA and L-TAA were significantly increased in all beers with orange peel by-product compared to the control beer.
In addition, sensory attributes of this new craft beers presented floral, fruity, and citrus flavours and aromas that were highlighted by the descriptive panel.
In conclusion, the addition of orange peel to beers could be a useful tool for the exploitation of by-products from the orange industry and create crafts beers with a new combination of organoleptic parameters and functional compounds.
Craft beer has a higher alcohol content compared to commercial beer and innovates sensory properties with new flavours and aromas.
Studies have shown that fruit maceration of beer produces new flavours and increases the content of bioactive compounds and antioxidant activity.
The main aim of this study was to develop a new craft beer enriched with orange by-product (peel), added at different stages of the elaboration process (boiling, at the start and the end of fermentation). The craft beer used was based on Pilsen malt with low α-acid content (<5%) of hop and fermented with lager yeast in a controlled temperature below 12°C. On the other hand, the by-product peel of orange was Newhall cultivar of Navel group.
Physico-chemical parameters, total phenolic compounds (TPC), hydrophilic and lipophilic total antioxidant activity (H-TAA, L-TAA) and sensory properties were analyzed.
Results showed that the addition of orange peel by-product resulted in new craft beers with higher total acidity and total soluble solid content, as well as a significantly greater intensity of color (°EBC) and bitterness (°IBU) compared to the control beers.
However, no significant differences were observed in the pH between the new elaborated craft beer and the control one.
On the other hand, beers elaborated with orange peel by-product showed significantly higher alcohol content at the start and the end of the fermentation process.
Regarding the functional quality of the beer, TPC, H-TAA and L-TAA were significantly increased in all beers with orange peel by-product compared to the control beer.
In addition, sensory attributes of this new craft beers presented floral, fruity, and citrus flavours and aromas that were highlighted by the descriptive panel.
In conclusion, the addition of orange peel to beers could be a useful tool for the exploitation of by-products from the orange industry and create crafts beers with a new combination of organoleptic parameters and functional compounds.
Publication
Authors
A. Dobón-Suárez, M.J. Giménez, M. Gutiérrez-Pozo, P.J. Zapata
Keywords
beer, brewing stages, peel orange, functional compounds, sensory analysis
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