ArticleJournal of food science and technology2020
Red rice conjugated with barley and rhododendron extracts for new variant of beer.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Dual modulation of toxic risks and functional benefits: How traditional practices enable safe consumption of toxicFrontiers in plant science · 2026Article
- From Conventional to Craft Beer: Perception, Source, and Production of Beer Color-A Systematic Review and Bibliometric Analysis.Foods (Basel, Switzerland) · 2024Review
- Drug or Toxic? A Brief Understanding of the Edible Corolla ofMetabolites · 2024Article
- Study on the Skincare Effects of Red Rice Fermented byMolecules (Basel, Switzerland) · 2024Article
- A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient.Foods (Basel, Switzerland) · 2023Article
- Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity.Foods (Basel, Switzerland) · 2023Article
- From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers.Foods (Basel, Switzerland) · 2022Review
- Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice.Journal of food science and technology · 2022Article
- Recent Advances in Drumstick (Antioxidants (Basel, Switzerland) · 2022Review
- Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to determine the effect and potential of red rice in conjunction with barley and rhododendron extracts to develop a new variant of beer. In this study red rice, barley, and rhododendron extracts were used in different combinations and the best combination was selected based on quality and sensory characteristics. The results showed that the developed beer was rich in antioxidant activity (47.68 ± 0.96) and contained a good amount of anthocyanin (35.12 ± 0.79), flavonoids (0.119 ± 0.002), and polyphenols (0.410 ± 0.002). The red rice has more dietary significance than that of polished or milled rice, further, the use of rhododendron provides a large number of secondary metabolites such as tannins, saponins, alkaloids, tannins, and flavonoids. Besides, the sensory profile of the developed beer was quite distinct in terms of aroma, taste, and color from other alternatives available in the market.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.