ArticleFoods (Basel, Switzerland)2025
Development and Characterization of Craft Beers Prepared with the Use of Tamarind (
Augusto de Souza da Silva, Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Mario Jirlanio Guilherme Santos, Fernando José Castilho, Rafael Donizete Dutra Sandes, Daniel Alfonso Spudeit, Marcos Dos Santos Lima, Maria Terezinha Santos Leite Neta, Narendra Narain
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In one paragraphArticle in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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2 · The registryThe trial behind it
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4 · The recordCorrections and comments
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5 · Who and what moneyAuthors and funding
10 authors.
Augusto de Souza da SilvaPROCTA-Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil.
Hannah Caroline Santos AraujoPROCTA-Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil.ORCID 0000-0001-7924-2958 Mônica Silva de JesusPROCTA-Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil.ORCID 0000-0001-5647-4975 Mario Jirlanio Guilherme SantosPost Graduate Program in Biotechnology, Federal University of Sergipe, Northeast Biotechnology Network (RENORBIO), Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49107-230, SE, Brazil.
Fernando José CastilhoPROCTA-Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil.
Rafael Donizete Dutra SandesPROCTA-Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil.ORCID 0000-0003-4583-3244 Daniel Alfonso SpudeitLaboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil.
Marcos Dos Santos LimaDepartment of Food Technology, Federal Institute of Educational Science and Technology Sertão Pernambucano, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina 56314-520, PE, Brazil.ORCID 0000-0001-7057-4868 Maria Terezinha Santos Leite NetaPROCTA-Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil.ORCID 0000-0003-3982-910X Narendra NarainPROCTA-Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil.ORCID 0000-0003-3913-5992 Funding
Coordenação de Aperfeicoamento de Pessoal de Nível Superior 001Fundação de Apoio à Pesquisa e à Inovação Tecnológica do Estado de Sergipe 001National Council for Scientific and Technological Development 465335/2014-4
6 · The paper itselfAbstract
This study evaluated the effects of tamarind pulp addition at different processing stages and concentrations on the physicochemical, volatile, bioactive, and sensory characteristics of Saison-style beers. The experiment was conducted in two stages. First, tamarind pulp (15 g/L) was added during fermentation or maturation, with maturation resulting in superior sensory scores and higher purchase intention (75%). In the second stage, tamarind pulp was added during maturation at 20, 40, and 60 g/L. The beers presented alcohol contents between 7.1 and 7.6% (
Indexed as
beersensory analysistamarindvolatile compounds
Identifiers
PMID41517168
PMCPMC12785879
What OpenQuestion holds
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LicenceCC BY
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