RESEARCH ON EFFECT OF ADDITIONAL HOUBLON FLOWER RATIO ON QUALITY CHARACTERISTICS OF MANGO CRAFT BEER PRODUCT

Abstract

The study was conducted to investigate the effect of the additional houblon flower ratio (0.05, 0.10, 0.15 and 0.20% w/v) on the quality components of mango 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 appropriate additional houblon flower ratio of 0.15% w/v was suitable for producing mango craft beer. At this optimal condition, the product had the most harmonious sensory values ​​in terms of flavor (4.1 points), color (4.1 points) and preference level (6.9 points). In addition, the product contained polyphenol 1.47 g GAE/100 g dry matter - DM, flavonoid 0.98 g QE/100 g DM, carotenoids 0.89 mg/g DM, protein 1.76%, total sugar 69.36%, total acid 0.44% and ethanol 4.40%. The color parameters such as L*, a*, b* and DE were 41.27, -4.56, 1.54 and 52.33, respectively.