Production and characterization of beer supplemented with <i>Hibiscus sabdariffa</i> (Malvaceae)

This study evaluated the effect of Hibiscus sabdariffa (HS) (Malvaceae) calyces on fermentation kenetics, phytochemical constituents, volatile organic compounds (VOCs) and sensory profile beer. Single infusion method mashing was utilized, resulting beers were compared to industrial beers. HS supplementation did not alter kenetics as a general decrease in extracts (oBrix) observed treated control fermentations. The beer (HSB) showed higher polyphenols antioxidant activities than Belgian ale (BAB) including One beers, BRB slightly total flavonoid HSB but statistically different (p > .05). peak response ethyl acetate (199.61 ± 2.51 × 105 TIC) significantly < .05) BAB (22.86 2.01 TIC). Generally, panelists preferred over Therefore, we have demonstrated that supplementing wort with during brewing will performance augment health promoting phytochemicals.