Amber ale beer enriched with goji berries - The effect on bioactive compound content and sensorial properties

Food Chem. 2017 Jul 1;226:109-118. doi: 10.1016/j.foodchem.2017.01.047. Epub 2017 Jan 11.

Abstract

Goji berries, traditionally used in Chinese medicine, are nowadays gaining popularity in the Western world. Efforts are made to enlarge the offer of goji containing foods. In this study, goji berries were added to ale type beer at different stages of the production process in order to develop a beverage with desirable sensory characteristic and high antioxidant capacity. The obtained beers differed significantly in terms of appearance, taste and antioxidant activity. Consumers preferred beers to which goji berries were added at the beginning of the brewing process. These beers were also characterized by lower turbidity, high color intensity, caramel- and coffee-like taste, high antioxidant activity and high content of bioactives such as rutin and 2-O-β-d-glucopyranosyl-l-ascorbic acid. To conclude, an addition of goji berries to traditional brewing process creates a perspective to enlarge the range of goji containing foods.

Keywords: Ale beer; Antioxidant activity; Goji berries; Lycium barbarum; Sensory properties.

MeSH terms

  • Antioxidants
  • Beer / analysis*
  • Beverages
  • Lycium / chemistry*
  • Oxidation-Reduction

Substances

  • Antioxidants