Fortification of Beer with Extracts of the Selected Czech Medicinal Herbs and Plants

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43918248" target="_blank" >RIV/62156489:43210/20:43918248 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.18832/kp2019.66.314" target="_blank" >https://doi.org/10.18832/kp2019.66.314</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2019.66.314" target="_blank" >10.18832/kp2019.66.314</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Fortification of Beer with Extracts of the Selected Czech Medicinal Herbs and Plants

Popis výsledku v původním jazyce

This study investigated the possibilities of fortification of beer with various herbal extracts. The aim was to fortify beer with natural substances that have favourable effects on consumers&apos; health. The tested beers were enriched with ethanol extracts of medicinal herbs (ribwort plantain, small leaved linden, purple coneflower, chamomile, sage) so that the sensory characters of the supplemented herbal extract created only an accompanying perception and the malt and hop flavour of beer was preserved. In the enriched beers, the contents of the selected phenolic substances and important essential oils were determined and sensory evaluation was performed. The content of phenolic substances increased the most in beer with linden (42.46 mg/l) and plantain (37.5 mg/l) extracts, approximately four times compared to the original beer (8.11 mg/l). Beer with sage and chamomile extract achieved the best sensory assessment, with components of essential oils added in units of ng/l of beer.

Název v anglickém jazyce

Fortification of Beer with Extracts of the Selected Czech Medicinal Herbs and Plants

Popis výsledku anglicky

This study investigated the possibilities of fortification of beer with various herbal extracts. The aim was to fortify beer with natural substances that have favourable effects on consumers&apos; health. The tested beers were enriched with ethanol extracts of medicinal herbs (ribwort plantain, small leaved linden, purple coneflower, chamomile, sage) so that the sensory characters of the supplemented herbal extract created only an accompanying perception and the malt and hop flavour of beer was preserved. In the enriched beers, the contents of the selected phenolic substances and important essential oils were determined and sensory evaluation was performed. The content of phenolic substances increased the most in beer with linden (42.46 mg/l) and plantain (37.5 mg/l) extracts, approximately four times compared to the original beer (8.11 mg/l). Beer with sage and chamomile extract achieved the best sensory assessment, with components of essential oils added in units of ng/l of beer.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

—

Svazek periodika

66

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

314-319

Kód UT WoS článku

000560910400003

EID výsledku v databázi Scopus

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