Formulation of Rhubarb Alcohol Free Beer and Evaluation of Its Physicochemical Properties During Storage

This study was conducted to use rhubarb to produce malt beverage. Rhubarb's extract was distillated and pasteurized. Then it was prepared in four different volume proportions of 5%, 10%, 15% and 20% and added to the formulation of malt beverage (malt extract, sugar, malt flavor, citric acid, carbonated water and malto-dextrin). During 60 days keeping in refrigerator, total phenolic contents, antioxidant activity, carbon dioxide, sensory tests were analyzed on Samples. The results show, gas storage, the amount of phenolic contents and antioxidant activity over time was significantly reduced in malt beverage. The phenolic contents and antioxidant activity in the treatment of 20 % rhubarb extract was the most frequent. Maintenance of gas by increasing the concentration was reduced and the control was the lowest. According to data obtained from sensory evaluation, for all the features except the color, beer containing 5 % of rhubarb extract was the best treatment. In the color factor, control treatment was the most accepted. In general, according to the results of chemical and sensory tests, treatment with 5 % rhubarb extract was the best treatment for alcohol-free beer selection was recommended.