Naslov
Formulation of a Wort-Based Beverage with the Addition of Chokeberry (Aronia melanocarpa) Juice and Mint Essential Oil

Autori
Habschied, Kristina ; Nišević, Jelena ; Krstanović, Vinko ; Lončarić, Ante ; Valek Lendić, Kristina ; Mastanjević, Krešimir

Izvornik
Applied sciences (Basel) (2076-3417) 13 (2023), 4; 1-10

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
chokeberry ; wort ; mint essential oil ; malt ; polyphenols ; anthocyanins ; antioxidant capacity

Sažetak
First_pagesettingsOrder Article Reprints Open AccessArticle Formulation of a Wort-Based Beverage with the Addition of Chokeberry (Aronia melanocarpa) Juice and Mint Essential Oil by Kristina Habschied 1ORCID, Jelena Nišević 1, Vinko Krstanović 1ORCID, Ante Lončarić 1ORCID, Kristina Valek Lendić 2 andKrešimir Mastanjević 1, *ORCID 1 Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia 2 Institute of Public Health of the Osijek-Baranja County, F. Krežme 1, 31000 Osijek, Croatia * Author to whom correspondence should be addressed. Appl. Sci. 2023, 13(4), 2334 ; https://doi.org/10.3390/app13042334 (registering DOI) Received: 30 January 2023 / Revised: 9 February 2023 / Accepted: 10 February 2023 / Published: 11 February 2023 (This article belongs to the Special Issue Innovative Food Products and Processing) Download Browse Figures Versions Notes Featured Application This research resulted in a potentially functional non-alcoholic beverage applicable to all age groups. With the addition of chokeberry juice, a potent antioxidative beverage with no added sugars, this drink has the potential to become a functional beverage. This preparation could have a promising application in the food and beverage industries, providing health benefits due to its high antioxidant potential. Abstract In Croatia, the production of non-alcoholic wort- based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort- based beverage with the addition of chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance was also analyzed. Worts were prepared by the standard mashing process, using Munich and pale ale malt. Chokeberry juice was added to the cooled worts. For the purpose of this research, two versions of wort with different concentrations of chokeberry juice (10%, 20%, 30%) were formulated, and all of the beverages were subjected to sensory analysis. Sensory analysis showed that wort with the addition of 30% chokeberry juice was the most accepted. This concentration of chokeberry juice gave the beverage a pleasant taste, but needed some improvement. To address this, mint essential oil was added to the mixture and carbonation using gaseous CO2 was conducted. This beverage received better acceptance when carbonated and mixed with mint essential oil. In addition to the sensory analysis, the polyphenol content of the chosen beverage was also analyzed, along with its nutritional value. Polyphenol content was 2621.47 mg/L and antioxidative activity was 2.28 mmol Trolox/L. The energy value was determined to be 57 kcal. However, in order to optimize the production of this wort-based beverage, further research should be conducted.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA