| dc.description.abstract | Along with the use of four main ingredients: barley, hops, water used for mashing, and
yeast added during the fermentation process when producing beer, several adjuncts
have been added to create new flavors, increase product variety, and reduce costs. Fruit
adjuncts are widely used in the craft beer industry. The influence of mango fruit on
antioxidant activities, quality characteristics, and sensory analysis of beer was
investigated in this study. Three experiments were conducted to evaluate the effects of
mango varieties (Keo mango, Cat mango, and Uc mango), ripeness levels of mango
(0–10%, 70–80%, and 100% yellow color), and ratios of malt to mango (4:1, 3:2, 2:3)
used as adjuncts on the quality of beer. The antioxidant activities measured through
DPPH as well as the total polyphenol contents determined using Folin-Ciocalteu of the
mango beer were significantly (p < 0.05) higher compared to the control. Among the
mango beer samples, the overall acceptance value was highest when the beer was
prepared by using Keo mango with medium ripeness (RS 2), which enriched the
nutritional and antioxidant potentials of the beer. In addition, the results also suggested
that malt to mango at a 4:1 ratio was evaluated for the highest overall acceptability on
the 9-point hedonic scale. | en_US |
