Persimmon fruit enhanced quality characteristics and antioxidant potential of beer
Cho, J.H., Sangju Persimmon Experiment Station, Sangju, Republic of Korea | Kim, I.D., Kyungpook National University, Daegu, Republic of Korea | Sanjeev Kumar Dhungana, Kyungpook National University, Daegu, Republic of Korea | Do, H.M., Kyungpook National University, Daegu, Republic of Korea | Shin, D.H., Kyungpook National University, Daegu, Republic of Korea
Various adjuncts, including fruits, are added for flavoring beer, one of the most famous beverages in the world. The influence of persimmon fruit on antioxidant activities and quality characteristics of beer was investigated in this study. The antioxidant activities measured through DPPH and superoxide and hydroxyl anions scavenging potentials as well as total polyphenol contents of the persimmon-treated beer were significantly (p less than 0.05) high compared to the control. The mineral elements Mg, K, and Ca were also significantly (p less than 0.05) increased, however toxic heavy metals were not detected in the persimmon beer. Among the persimmon beer samples, the overall acceptance value was significantly (p less than 0.05) high when the beer was prepared by adding 150 g of the fruit in 10 L of water. The results suggested that an addition of 150 g of persimmon fruit per 10 L of water could better enrich the nutritional, organoleptic, and antioxidant potentials of beer.
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