DOAJ Open Access 2018

Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes

Kang Xu Mengmeng Guo Jinhua Du Zhao’an Zhang

Lihat Sumber DOI

Abstrak

In order to explore the effect of okra on the cloudy and flavor characteristics of wheat beer, fresh okra and dried okra were added separately into boiling wort. The beer without okra was used as control sample. Aroma characteristics were analyzed using gas chromatography (GC), high-performance liquid chromatography, headspace–solid-phase microextraction–GC–mass spectrometry (HS-SPME-GC-MS), and electronic nose. The results showed that okra addition significantly increased the turbidity and viscosity. Principal components analysis reflected that three beers were apart from each other. After adding okra, the higher alcohols decreased, while the esters increased. In conclusion, okra can be used to improve stability and aroma characteristics.

Topik & Kata Kunci

Nutrition. Foods and food supply Food processing and manufacture

Penulis (4)

Kang Xu

Mengmeng Guo

Jinhua Du

Zhao’an Zhang

Format Sitasi

APA MLA BibTeX

Xu, K., Guo, M., Du, J., Zhang, Z. (2018). Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes. https://doi.org/10.1080/10942912.2018.1454468

Akses Cepat

Lihat di Sumber doi.org/10.1080/10942912.2018.1454468

Informasi Jurnal

Tahun Terbit: 2018
Sumber Database: DOAJ
DOI: 10.1080/10942912.2018.1454468
Akses: Open Access ✓