Development and Characterization of Craft Beers Prepared with the Use of Tamarind (<i>Tamarindus indica</i> L.) Pulp

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 ferm...

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Principais autores:	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
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2025-12-01
Serija:	Foods
Teme:	beer tamarind volatile compounds sensory analysis
Online dostop:	https://www.mdpi.com/2304-8158/15/1/102
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