Issue: Số 21 - Tháng 9 - 2022Hóa học - Công nghệ thực phẩm
A study on the use of purple sweet potato powder (Ipomoea batatas (L.) Lam) as an alternative ingredient for brewing
Published: August 1, 2026
Abstract
The global beer consumption has increased and consumers are more interested in different types of beer rather than traditional type of beer made from malted barley. Hence, it is important to look for unique potential substrates like purple sweet potato powder (PSPP) for brewing. This study is to determine the PSPP to malt ratio based on physicochemical and sensory properties of beer samples after 24-day fermentation. The result show that the PSPP to malt ratio at 20 percent is suitable for brewing. The obtained beer sample has good sensory values and physicochemical properties with the apparent solubility of 3.1°P, pH of 4.53, alcohol content of 4.47% (v/v), color units of 10.75 EBC, bitterness units of 14.48 BU, diacetyl content of 0.155 mg/L, and anthocyanin content of 5.04 mg/L. After being pasteurized at 60°C for 10.8 minutes, this beer sample can be stored at 10°C and 25°C for 45 days with the anthocyanin content of 2.70 and 3.69 mg/L, respectively. It also meets microbiological requirements of QCVN 6:3/2010 BYT.
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