Development of low-alcohol isotonic beer by interrupted fermentation |
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| Authors: | Deborah Oliveira De Fusco Leonardo Lucas Madaleno Vanildo Luiz Del Bianchi Aline da Silva Bernardo Rafael Roberto Assis Gustavo Henrique de Almeida Teixeira |
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| Affiliation: | 1. Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas (FCFAR), Universidade Estadual Paulista (UNESP), Campus de Araraquara, Rodovia Araraquara-Jaú, km 1 – CP 502, Araraquara, São Paulo, CEP: 14.800-903 Brazil;2. Faculdade de Tecnologia de Jaboticabal “Nilo De Stefani” (FATEC), Via de Acesso Prof. Paulo Donato Castellane, s/n°, Jaboticabal, SP, CEP: 14884-900 Brazil;3. Department of Food Engineering and Technology, Institute of Biosciences, Languages and Exact Sciences (IBILCE), Universidade Estadual Paulista (UNESP), São José do Rio Preto Campus, Rua Cristóvão Colombo, 2265, São Jose do Rio Preto, SP, CEP: 15054-000, Brazil;4. Faculdade de Ciências Agrárias e Veterinárias (FCAV), Universidade Estadual Paulista (UNESP), Campus de Jaboticabal, Via de Acesso Prof. Paulo Donato Castellane s/n, Jaboticabal, São Paulo, CEP: 14.884-900 Brazil |
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| Abstract: | Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low-alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol-free beers and low-alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L−1), osmolality (mOsmol kg−1), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L−1 gallic acid), reducing and total sugars (%) and Na and K contents (mg L−1). The developed low-alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences. |
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| Keywords: | Isotonic low-alcohol beer osmolality sports drinks |
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