EFFECT OF ADDITIONAL MANGO PUREE RATIO ON CRAFT BEER FERMENTATION

Abstract

The study was conducted to investigate the effect of the additional mango puree ratio to malt (30, 45, 60 and 75%, w/w) on the quality components of craft beer. The quality components including the content of bioactive compounds, total sugar, total acid, protein, ethanol, color parameters and sensory values ​​of the product were analyzed. Results showed that the optimal additional mango puree ratio was 60% w/w. At this optimal condition, the product had the most harmonious sensory values ​​in terms of taste, color and preference level. In addition, the product contained polyphenol 1.22 g GAE/100g dry matter-DM, flavonoid 0.85 g QE/100g DM, carotenoids 1.19 mg/g DM, protein 1.91% DM, total sugar 70.01% DM, total acid 0.43%  DM and ethanol 5.49% v/v. The color parameters such as L*, a*, b* and DE were 40.31, -4.33, 1.45 and 53.32, respectively.