Show simple item record

dc.contributor.authorAdadi, P.
dc.contributor.authorKovaleva, E.G.
dc.contributor.authorGlukhareva, T.V.
dc.contributor.authorBarakova, N.V.
dc.date.accessioned2018-03-21T12:09:30Z
dc.date.available2018-03-21T12:09:30Z
dc.date.issued2018
dc.identifier.publicationAgronomy Research, 2018, vol. 16, Special Issue 2, pp. 1312-1321eng
dc.identifier.issn1406-894X
dc.identifier.urihttp://hdl.handle.net/10492/3834
dc.identifier.urihttp://dx.doi.org/10.15159/ar.18.028
dc.descriptionArticleeng
dc.description.abstractAntioxidant evokes numerous health benefits to the consumer as well as stabilisation of the beverages flavours. Therefore, this paper provides detailed information on the application of Monascus purpureus IHEM LY2014 - 0696 in combination with vario us malts in brewing antioxidant rich beverage (ARB). Starter culture Angkak was prepared by solid state bioprocessing (SSB). Single infusion method of mashing was used. Physicochemical parameters, volatile compounds, DPPH (2, 2 - diphenyl - 1 - picrylhydrazyl) r adical scavenging activity and fermentability of the wort were evaluated. Distillation procedure based on pycnometry technique was use to quantify the alcohol content (%ABV). Fermentability of the wort was found to be 97.6 ± 0.46% whilst %ABV was equal to 5.42 ± 0.03 . It was observed that ARB showed a strong DPPH radical scavenging activity of 1.00 × 10 – 4 mol × equ (R 2 = 0.91) whereas 3.43 × 10 - 5 mol × equ (R 2 = 0.81) for wort. The strong antioxidant activity (AOA) is thought to be caused by pigments produced by M. purpureus IHEM LY2014 - 0696 and other compounds originated from the malts and hops utilised in brewing ARB. A total of 4 volatile compounds were identified in the present study. Incidence of microbial load ranged from 2.14 ± 0.04 × 10 7 and 0.8 ± 0.1 × 10 5 for M. purpureus IHEM LY2014 - 0696 and bacterial respectively was observed in the ARB. This study contradicts some previous ones, as the ARB brewed did not take the red pigment produced by the M. purpureus . Panellists generally ex pressed their acceptance for the ARB as they assessed it as a new product, moreover, taking account its health benefits.eng
dc.subjectvolatile compoundseng
dc.subjectfermentabilityeng
dc.subjectangkakeng
dc.subjectsolid state bioprocessingeng
dc.subjectpigmentseng
dc.subjectarticleseng
dc.titleProduction and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014 - 0696 and various maltseng
dc.typeArticleeng
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestryeng


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record


DSpace software copyright © 2002-2015  DuraSpace
All items in EMU digital archive DSpace are protected by original copyright, with all rights reserved, unless otherwise indicated.