Mehra Rahul, Kumar Harish, Kumar Naveen, Kaushik Ravinder
Amity Institute of Food Technology, Amity University, Jaipur, Rajasthan India.
School of Bioengineering and Food Technology, Shoolini University, Solan, HP India.
J Food Sci Technol. 2020 Nov;57(11):4152-4159. doi: 10.1007/s13197-020-04452-z. Epub 2020 Apr 25.
This study aimed to determine the effect and potential of red rice in conjunction with barley and rhododendron extracts to develop a new variant of beer. In this study red rice, barley, and rhododendron extracts were used in different combinations and the best combination was selected based on quality and sensory characteristics. The results showed that the developed beer was rich in antioxidant activity (47.68 ± 0.96) and contained a good amount of anthocyanin (35.12 ± 0.79), flavonoids (0.119 ± 0.002), and polyphenols (0.410 ± 0.002). The red rice has more dietary significance than that of polished or milled rice, further, the use of rhododendron provides a large number of secondary metabolites such as tannins, saponins, alkaloids, tannins, and flavonoids. Besides, the sensory profile of the developed beer was quite distinct in terms of aroma, taste, and color from other alternatives available in the market.
本研究旨在确定红米与大麦及杜鹃花提取物结合开发新型啤酒的效果和潜力。在本研究中，红米、大麦和杜鹃花提取物以不同组合使用，并根据质量和感官特性选择最佳组合。结果表明，所开发的啤酒具有丰富的抗氧化活性（47.68±0.96），含有大量的花青素（35.12±0.79）、黄酮类化合物（0.119±0.002）和多酚（0.410±0.002）。红米比精米或糙米具有更多的饮食意义，此外，杜鹃花的使用提供了大量的次生代谢产物，如单宁、皂苷、生物碱、单宁和黄酮类化合物。此外，所开发啤酒的感官特征在香气、味道和颜色方面与市场上其他同类产品有很大不同。
