The research confirms that there is a possibility of brewing beer with red rice in combination with barley malt and rhododendron extracts to obtain a new variant of beer in the market which has a positive effect on the quality of beer in terms of antioxidant activity, better anthocyanins content and another physicochemical character.
Red rice conjugated with barley and rhododendron extracts for new variant of beer
Beer is one of the oldest, low- alcoholic, universally consumed beverages produced by the alcoholic fermentation with yeast that leads to hydrolysis of starch into maltose and other sugars, and finally to alcohol.