Top-fermented beer enriched with Ceylon Gooseberry residue – The effect on bioactive compound content and sensorial profile

Abstract

Ceylon Gooseberry (Dovyalis hebecarpa) is a fruit rich in functional compounds and with few studies about their sensory properties. This is the first study about beer enrichment with Ceylon Gooseberry residue (CGR) during fermentation with different concentrations (2.5%, 5.0%, 7.5%, and 10.0% w/v). The objective was to use the residue to improve the beer's functional profile. A consumer trial (n = 60) was conducted to assess the acceptability and purchase intent of the five different beers. Additionally, the consumers were asked to answer a check-all-that-apply (CATA) questionnaire. The CGR enrichment increased the concentration of phenolic compounds in all the beer (from 45.50 mg gallic acid equivalent (GAE)/100 mL to 92.33 mg GAE/100 mL). The antioxidant activity of the beers with the CGR enrichment (tested with the DPPH, ABTS, and FRAP assays) also increased. The total monomeric anthocyanins of beers increased with CGR enrichment, and the beers developed a reddish color. Malty and Sweet flavors were associated with the consumers' liking. Conversely, Citrus and Sour negatively affected the liking scores. Consumers showed acceptance of the CGR beers. These results are promising for using the CGR as a functional ingredient for beer production due to the inclusion of phenolic compounds with high antioxidant activity, and for the enhancement in color which cannot be obtained from the grains.