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Extracts of medicinal plants as functional beer additives
dc.creator | Djordjević, Sofija | |
dc.creator | Popović, Danijela | |
dc.creator | Despotović, Saša | |
dc.creator | Veljović, Mile | |
dc.creator | Atanacković, Milica | |
dc.creator | Cvejić, Jelena | |
dc.creator | Nedović, Viktor | |
dc.creator | Leskošek-Čukalović, Ida | |
dc.date.accessioned | 2020-12-17T21:33:57Z | |
dc.date.available | 2020-12-17T21:33:57Z | |
dc.date.issued | 2016 | |
dc.identifier.issn | 1451-9372 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/4020 | |
dc.description.abstract | This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples was evaluated using FRAP and DPPH tests. Sensory evaluation of beer was conducted on 80 subjects, using a nine-level hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing an increase of 37.09, 30.36 and 29.55%, respectively, compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. The new beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma. | en |
dc.publisher | Savez hemijskih inženjera, Beograd | |
dc.relation | EUEuropean Union (EU) | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31020/RS// | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.source | Chemical Industry and Chemical Engineering Quarterly / CICEQ | |
dc.subject | beer | en |
dc.subject | herbal extracts | en |
dc.subject | sensory evaluation | en |
dc.subject | total phenols | en |
dc.subject | anti-oxidant activity | en |
dc.title | Extracts of medicinal plants as functional beer additives | en |
dc.type | article | |
dc.rights.license | BY-NC-ND | |
dc.citation.epage | 308 | |
dc.citation.issue | 3 | |
dc.citation.other | 22(3): 301-308 | |
dc.citation.rank | M23 | |
dc.citation.spage | 301 | |
dc.citation.volume | 22 | |
dc.identifier.doi | 10.2298/CICEQ150501044D | |
dc.identifier.fulltext | http://aspace.agrif.bg.ac.rs/bitstream/id/2568/4017.pdf | |
dc.identifier.scopus | 2-s2.0-84987811393 | |
dc.identifier.wos | 000384728000008 | |
dc.type.version | publishedVersion |