OBTAINING SWEET FOOD DERIVATIVES (CONFECTIONERY) FROM FUNCTIONAL EXTRACT OF CRAFT BEER

Abstract

Introduction:
Craft beer and confectionery are highly developed industries that have sparked the boom in creating these products with nutritional benefits. For this reason, the feasibility of using functional extracts of craft beer to obtain sweet food derivatives has been analyzed.
Objective:
To obtain a confectionery product with the functional extract of craft beer, preserving its characteristics and intensifying its antioxidant properties.
Materials and Methods:
Extraction techniques were applied on different types of craft beers (Belgian Tripel (m1), Ale (m2) and Wee Heavy (m2)), continued the identification of the profile of bioactive compounds and antioxidant capacities, jointly, applicability tests were used on the obtained products.
Results and Discussion:
It was demonstrated that functional extracts from craft beer can be applied to confectionery products, as they contained phenolic compounds (9,215 to 754 mg EAG/ L) and other antioxidants (2 to 13,719 μmol TE/mL), presenting nutritional benefits and even improving sensory properties.
Conclusions:
The implementation of functional extracts of craft beer in confectionery demonstrates product innovation, since these extracts apart from improving organoleptic characteristics, also provided antioxidant properties due to the phenolic compounds present. These applications open the way for the development of new additives to improve various products with little or no nutrition.