| dc.description.abstract | Brewing beer has four main ingredients: barley, hops, water, used to brew the malt, and
yeast added during the fermentation process. However, at present, in industrial and craft
beer, several other ingredients have been added to create a new flavor and at the same
time reduce costs. Among plant varieties in Vietnam, sugarcane is considered a
reasonable alternative material because of its high carbohydrate content and many
minerals. In this study, there were three experiments including influence of sugarcane
varieties (Comus (purple sugarcane), F.154 (green sugarcane), C.819- 67 (yellow
sugarcane)), the influence in the ratio between malt and sugarcane (20%,40%,60%0 and
differences in the types of sugarcane (cane plant and sugarcane juice) and the viability
of probiotics (LAB and Saccharomyces boulardii) and their effects on beer quality were
conducted. The results showed that beer brewed from green sugarcane with a ratio of
40% malt and sugarcane juice has the best results at 9 hedonic scale points. This beer
sample had 7.25% alcohol by volume and the total phenolic content reachs176.68 mg
Galic acid equivalent/L of beer and the antioxidant capacities reach 5.12 mg Ascorbic
acid equivalent/L of beer. For the experiment of adding probiotics in the fermentation
process, both yeast strains grew and survived after fermentation, Lactic acid bacteria
reached 3*106 and Saccharomyces boulardii reached 4.33*106
by counting in the
medium under suitable incubation conditions. From there, both types of beer from these
two strains of microorganisms could be considered functional foods because they reach
the minimum microbial count of 106
for foods considered to be functional foods. | en_US |
