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Sirvi Autor "Adadi, P." järgi

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  • Pisipilt
    Kirje
    Production and analysis of non-traditional beer supplemented with sea buckthorn
    (2017) Adadi, P.; Kovaleva, E.G.; Glukhareva, T.V.; Shatunova, S.A.; Petrov, A.S.
    In recent years, there has been a growing demand for non-traditional beer (craft) with different flavours hence the main aim of this research is to produce beer with sea buckthorns (SBT). Brewing software BeerSmith was used to design the Kölch beer. After one month of primary fermentation, SBT were sanitised and crashed before adding into the green beer. Carbonation was done using keg with 1.8 bar of carbon dioxide. Physicochemical properties, microbial load and sensory evaluation of Kölch fruit beer (KFB) were determined. All the physiochemical parameters measured were significantly (P < 0.05) influenced by the fermentation time. The pH dropped from 5.8 ± 0.1 to 3.9 ± 0.1 toward the end of the fermentation. There was no microbial growth when KFB was inoculated in the media. °Brix likewise decreases from 13.3 ± 0.43 to 3.86 ± 0.25. There was a change in the colour of the wort throughout the fermentation from 11.2 ± 0.44 to 32.5 ± 0.56 EBC. A decrease from 1.48 ± 0.02 to 0.86 ± 0.02 mg maltose per 100 ml in the reducing sugar was observed during the entire period of fermentation. A total of 32 volatile compounds were identified. All assessed sensory variables of KFB were significantly different (P < 0.05) and preferred by the panellists, however, foaminess and clarity of KFB should have to be improved. KFB showed higher DPPH radical scavenging activity as compared to other types of beer examined due to biologically active substances contributed by SBT.
  • Pisipilt
    Kirje
    Production and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014 - 0696 and various malts
    (2018) Adadi, P.; Kovaleva, E.G.; Glukhareva, T.V.; Barakova, N.V.
    Antioxidant 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.