. 2020 Apr 25;57(11):4152–4159. doi: 10.1007/s13197-020-04452-z

Table 5.

Effect of different grit ratio on physicochemical parameter of beer

Characteristics (mean ± SD)	Control	1:1:3	2:1:3	2:1:3
pH	4.12 ± 0.06^b	3.47 ± 0.08^a	3.61 ± 0.07^ab	3.87 ± 0.10^b
Titratable acidity (%)	0.0913 ± 0.001^a	0.1220 ± 0.002^b	0.1020 ± 0.002^a	0.0973 ± 0.001^a
Alcohol (%)	5.63 ± 0.44^b	4.17 ± 0.36^a	3.85 ± 0.52^a	4.02 ± 0.41^a
Total phenols (mg/mL)	0.313 ± 0.008^a	0.410 ± 0.002^c	0.377 ± 0.016^b	0.340 ± 0.002^a
Protein content (mg/mL)	4.12 ± 0.04^c	3.90 ± 0.021^c	2.87 ± 0.05^a	3.35 ± 0.002^b
Carbohydrate content (mg/mL)	40.87 ± 0.702^d	37.3 ± 0.42^c	32.87 ± 0.702^a	35.2 ± 0.42^b
Reducing sugars (mg/mL)	1.992 ± 0.012^b	1.116 ± 0.003^a	1.113 ± 0.021^a	1.108 ± 0.001^a
Flavonoids (mg/mL)	0.097 ± 0.001^a	0.112 ± 0.001^b	0.119 ± 0.002^b	0.115 ± 0.003^b
Total anthocyanins (mg/L)	8.18 ± 0.64^a	25.34 ± 0.71^b	35.12 ± 0.79^d	29.11 ± 0.53^c
IBU-bitterness unit	19.03 ± 0.39^c	16.2 ± 1.26^b	13.9 ± 0.97^a	14.7 ± 0.06^a
DPPH (scavenging activity) %	27.11 ± 1.47^a	46.47 ± 1.52^b	47.68 ± 0.96^b	45.12 ± 1.06^b

Data presented in table is mean of three values ± SD

^a⁻^dMeans with the different superscript in a row are significantly different (P < 0.05) from each other