Open AccessPhysicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)
Author(s) -
Diego Rafael Nunes Dos Santos,
Carla Azevedo Bilac,
Thiago Muratori Barbosa,
Daniela Castilho Orsi
Publication year - 2022
Publication title -
journal of experimental agriculture international
Language(s) - English
Resource type - Journals
ISSN - 2457-0591
DOI - 10.9734/jeai/2022/v44i230794
Subject(s) - chemistry , food science , passiflora , abts , dpph , titratable acid , passion fruit , aroma , flavor , fermentation , gallic acid , antioxidant , pulp (tooth) , botany , biochemistry , biology , medicine , pathology
This study aimed to produce and evaluate the physicochemical characteristics of craft beers with the addition of yellow passion fruit pulp and evaluate the acceptance level of these products by sensory analysis. The addition of 2% (w/v) of passion fruit pulp to beers was performed in two stages: A) in the wort, before the primary alcoholic fermentation and B) in the green beer, after primary alcoholic fermentation and before the maturation stage. The pH, titratable acidity, total soluble solids, reducing sugars and total phenolic compounds were determined in wort and beers, meanwhile, antioxidant capacity, and alcohol content were determined in beers. The passion fruit beers were characterized by pH of 3.65-3.66, acidity of 0.33%, phenolic compound values of 67-68 mg/100 mL, antioxidant activities between 2.45-3.04 mM TEAC by ABTS and 0.62-0.70 mM TEAC by DPPH and alcoholic contents of 4.50-4.70ºGL. The two formulations of passion fruit beers had good acceptance. However, beer B showed higher antioxidant activity and obtained higher scores in flavor and aroma attributes in the sensory analysis compared to the beer A. The results of the present study suggested that quality characteristics of beer can be improved by the addition of passion fruit.