Physicochemical and sensory properties of malt beverage containing sugar beet saponins.

ABSTRACT: Aqueous two-phase system (ATPS) composed of polyethylene glycol (PEG) and K₂HPO₄ solutions was used to extract saponin from sugar beet root. Extraction yield, purity and foam capacity of saponin were optimized according to response surface methodology (RSM). Analysis of liquid chromatography-mass spectrometry (LC-MS) showed that purified saponins were composed of hederagenin, akebonoic acid and oleanolic acid. Addition of 0.02 g sugar beet root saponin to one liter of malt beverage caused a considerable increase in foam volume and stability compared to malt beverage samples containing 0.1 g/L propylene glycol alginate (PGA). Malt beverages containing saponin showed higher turbidity, bitterness and overall sensory acceptance. Moreover, no significant changes in malt dr

SUBMITTER: Motlagh AH 

PROVIDER: S-EPMC9525521 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature