Research into quality of beer with the addition of pine needles extract

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.98180

Keywords:

plant raw materials, antioxidants, pine needles extract, beer wort, mathematical model, biological objects

Abstract

The expediency of using nontraditional vegetable raw material for the enrichment of beer, which partially replaces hops, was substantiated. The parameters of extracting (temperature, duration, hydromodule) of biologically active materials from pine needles were explored. The optimum parameters of extracting the Scots pine needles relative to the indicator of antioxidant activity of the extract were determined: hydromodule is 1:20, temperature is 60 ºC, extraction duration is 30 min. Pine needles extract has clear aroma and harmonic, refreshing flavor with a pine tone. The content of ascorbic acid in the extract is 0.275 mg/100 g, antioxidant activity is 202.3 Kl/100 g. The numerical ratio of hops and pine needles in the beer formulation was obtained by mathematical modeling. Quantitative composition of pine needles does not exceed 20 % by weight of the estimated norm of hops, which is sufficient for retaining bitterness and aroma of hops. The formulation of beer, containing the aqueous extract of pine needles, was developed. Quality indicators of the finished beverage were explored.

Introducing the pine needles extract, which has plant-based antioxidants, into beer is one of the methods to improve antioxidant capacity of the finished drink. This opens up a prospect for the studies, directed at developing the measures to stabilize beer of different varieties. The research results might be implemented in production, which would positively influence the finished drink quality.

Author Biographies

Nataliya Penkinа, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of merchandise in customs

Larisа Tatar, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Assistant

Department of Commodity, quality management and environmental safety

Victoria Kolesnyk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Senior Lecturer

Department of Commodities in customs

Tetiana Karbivnycha, Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Commodity, quality management and environmental safety

Tetiana Letuta, Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Professor

Department of Commodity and Expertise of Goods

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Published

2017-04-29

How to Cite

Penkinа N., Tatar, L., Kolesnyk, V., Karbivnycha, T., & Letuta, T. (2017). Research into quality of beer with the addition of pine needles extract. Eastern-European Journal of Enterprise Technologies, 2(10 (86), 40–48. https://doi.org/10.15587/1729-4061.2017.98180

Issue

Vol. 2 No. 10 (86) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Nataliya Penkinа, Larisа Tatar, Victoria Kolesnyk, Tetiana Karbivnycha, Tetiana Letuta

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