Purple sweet potato: A potential alternative ingredient in beer production for future

Abstract

Today, consumers are interested in more varieties than traditional beer made from barley malt. In addition, demands for nutritious and healthy foods were increased, using ingredients to replace apart of malt to produce new nutritious products with unique flavors, to adapt consumption trends, to save production costs are concerning issues. Purple sweet potato (Ipomoea batatas (L.) Lam) is considered a healthy tuber with a unique flavor, high fiber content, anthocyanins with biological activity, and many nutrients. Therefore, it can be said that purple sweet potato powder is a potential ingredient to replace a part of malt in nutritional beer production to produce new nutritional beer products, and to meet beer market trend. The processing of nutritional beer production with purple sweet potato powder was similar to the traditional beer production, and only to modify to some technological parameters such as saccharification and fermentation flowing to the ratio of sweet potato powder used. Nutritional beer products with 20-50% purple sweet potato powder had high sensory values and contained many strong antioxidant compounds such as anthocyanins, phenols, anthocyanidins that help to prevent cancer and improve visual function.