Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer

Table 3

Quality parameters of original beer (OB), low alcohol beer (LAB), and low alcohol beer added with hop extract and pectin solution (LAB+).

Parameters	OB	LAB	LAB+
Ethanol (% vol)
Original extract (wt%)
Apparent extract (wt%)
Real extract (wt%)
pH
Colour (EBC)
Total phenols (mg GAE/L)
DPPH-Trolox equivalent antioxidant capacity (μM/L )
Bitterness (BU)
Total Nitrogen (mg/L)
Foam stability Nibem 30 mm (s)
Turbidity (EBC)
O2 (mg/L)
CO2 (g/L)

Data represent the mean of 3 replicates ± SD. Different letters correspond to statistically significant differences among original beer (OB) and low alcohol beer (LAB) and low alcohol beer added with hop extract and pectin solution (LAB+) according to one-way ANOVA followed by Student’s -test .