Research of beer quality with the addition of elder sap

Сидор, Василь Михайлович; Koshova, Valentina; Боярська, Ольга Василівна; Лавна, Марія Ігорівна

doi:10.15587/2312-8372.2015.47701

Cited by 3 publications

(3 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…By applying the model, we found the following theoretical values of antioxidant activity of the extract of pine needles: Y=223 mg/dm 3 . It shows the feasibility of using mathematical modeling, since the found values do not exceed the values that were obtained based on the results of the experiment.…”

Section: Optimal Parameters Of Extraction Of Scots Pine Needles Rmentioning

confidence: 99%

See 1 more Smart Citation

Research into quality of beer with the addition of pine needles extract

Пенкіна

Татар

Kolesnyk

et al. 2017

EEJET

View full text Add to dashboard Cite

Section: Optimal Parameters Of Extraction Of Scots Pine Needles Rmentioning

confidence: 99%

“…In addition, beer, made with the addition of vegetable raw materials, has its advantages: functional directed action, improved organoleptic, physical and chemical parameters, a longer shelf life [3,4].…”

Section: Introductionmentioning

confidence: 99%

Research into quality of beer with the addition of pine needles extract

Пенкіна

Татар

Kolesnyk

et al. 2017

EEJET

View full text Add to dashboard Cite

“…The leaves of conifers are the source of natural antioxidants, have the high food, biological value and may be used as hop alternative. Beer, produced with addition of vegetable raw material has its advantages: functional directive effect, improved organoleptic and physical-chemical parameters, more storage life [2,3]. The elaboration of beer with addition of needle extract gives a possibility to get new original sorts of beer and widen the assortment of beer branch.…”

mentioning

confidence: 99%

The Study of Beer Quality With the Reduced Toxic Effect

Пенкіна

Татар

Kolesnyk

et al. 2017

EUREKA: Life Sciences

View full text Add to dashboard Cite

There was grounded the expedience of using unconventional vegetable raw material, namely Pinus sylvestris needle that partially replaced hop for beer enrichment. The optimal parameters of extraction of Pinus sylvestris needle relative to anti-oxidant activity of extract: hydromodulus 1:20, temperature 60 ºС, extraction 30 min. The needle extract has pure smell, harmonic refreshing taste with needle note. The content of ascorbic acid in extraction is 0,275 mg / 100 g, antioxidant activity – 202,3 C/100 g. The quantitative ratio of hop and pine needle in beer receipt was determined by the way of mathematical modeling. Quantitative content of Pinus sylvestris needle is no more than 20 % by mass from the rated norm of hop that is enough for preserving hop bitterness and smell. The receipt of beer, including Pinus sylvestris needle, was elaborated. The quality parameters of ready drink were studied. The addition of needle increases the beer gustatory properties, decreases methanol content. The content of ascorbic acid in ready drink is 3,52 mg/100 g. Antioxidant activity of elaborated beer is 178,1 C/100 g that determines its high biological value. The influence of beer with needle extract on antioxidant system of organism of biological objects was assessed. Under conditions of acute pathological condition the beer with needle extract decreases oxidative influence of drink on brain of biological objects. The beer “Smaragd” decreases toxic effect on organism of living creature due to its antioxidant properties. The introduction of needle extract that includes vegetable antioxidants in beer is the one of the ways to increase antioxidant capacity of ready drink. It opens the prospect of studies, directed on elaboration of arrangements of stabilization of different sorts of beer. The studies may be introduced in production that has positive effect on ready product quality.

show abstract

Use of Elder (Sambucus Nigra L.) in the Food Industry: State and Further Prospects. Over-View

Burak¹

2022

JCPRM

View full text Add to dashboard Cite

A steady trend towards a healthy lifestyle contributes to a significant increase in consumer demand for natural food products for functional and preventive purposes. Such products have a balanced chemical composition, provide a balanced diet, promote health, improve physical and mental performance, increase the body's resistance to adverse environmental influences. In order to meet the needs of the consumer, the food industry develops new food products and makes changes to the recipes of traditional products. Over the past decades, many natural sources of raw materials have been explored that can significantly increase the nutritional value of food products and fully replace synthetic food additives. Numerous studies confirm that black elder (Sambucus nigra L.) has high antioxidant activity and is a good source of many important biologically active compounds. Therefore, in many countries, elderberry is used in the food industry as a raw material and food additive. The high content of anthocyanins, as well as other polyphenols and vitamins in elderberry, confirms that it can be used not only as a dye, but also as an antioxidant. Due to the presence of bioactive compounds in elderberry, its use in food production as a raw material component will allow obtaining functional products with a high antioxidant capacity. However, it is necessary to study and correctly use the required amount of elderberry additive and the technology of adding elderberries to food in order to ensure a positive effect on the nutritional and technological properties of the finished food product, without worsening the organoleptic characteristics of food products. The purpose of this article is to review the main biologically active compounds present in elderberry, as well as its potential use in the food industry.

show abstract

Research of beer quality with the addition of elder sap

Abstract: Технологии пищевой, легкой и химической промышленносТи 52Технологический аудиТ и резервы производсТва -№ 4/4(24), 2015,

Cited by 3 publications

References 4 publications

Research into quality of beer with the addition of pine needles extract

Research into quality of beer with the addition of pine needles extract

The Study of Beer Quality With the Reduced Toxic Effect

Use of Elder (Sambucus Nigra L.) in the Food Industry: State and Further Prospects. Over-View

Contact Info

Product

Resources

About