Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The res...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2020-09, Vol.40 (3), p.749-755
Main Authors: PEREIRA, Iana Maria Cristino, MATOS NETO, José Duarte, FIGUEIREDO, Raimundo Wilane, CARVALHO, Juliane Döering Gasparin, FIGUEIREDO, Evânia Altina Teixeira de, MENEZES, Natália Viviane Santos de, GABAN, Socorro Vanesca Frota
Format: Article
Language:English
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.17319