Abstract
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.
Highlights
Beer is one of the oldest alcoholic beverages, manufactured by fermenting the brewer’s wort from barley malt using yeast, with the addition of hops (Veljovic et al, 2015)
This study aimed to investigate wheat craft beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis) in addition to performing physicochemical and microbiological characterization and evaluating their antioxidant activity
The results of the physicochemical analysis of the raw materials used in beer brewing (Table 3) were close to those established by the current legislation (Brasil, 2000)
Summary
Beer is one of the oldest alcoholic beverages, manufactured by fermenting the brewer’s wort from barley malt using yeast, with the addition of hops (Veljovic et al, 2015). Craft beer is one of the fastest-growing alcoholic beverage industries (Gómez‐Corona et al, 2016). The search for authentic products and new taste experiences are the main motivators behind the consumption of craft beers (Gómez-Corona et al, 2016). Adjuncts are used to impart elements of beer product quality such as color, flavor, foam, and drinkability (Bamforth, 2017). The search for new sensory characteristics of craft beers has been a challenge for microbreweries to win over consumers (Aquilani et al, 2015). The use of by-products from the food industry can be an interesting alternative in the brewing of beer, because besides adding economic value to wasted raw materials, it reduces costs and environmental contamination problems, incorporating flavor and aroma into the beer (Helkar et al, 2016)
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