Produção, caracterização físico-química e análise sensorial de cerveja artesanal de trigo adicionada de polpa e casca de seriguela (Spondias purpurea L.) e casca de laranja (Citrus sinensis L.)

• Ano de defesa: 2018
• Autor(a) principal: Silva, Aline Almeida da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Bebida fermentada; Adjuntos; Cerveja artesanal; Análise sensorial
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/42605

The beer is one of the drinks more consumed in the world, occupying the first place among the alcoholic drinks. Inside of this scenery, the market makes available, to assist to the consumers' demands that look for for differentiated products, a great variety of craft beers with addition of different spices or fruits. Like this, the present study had as objective elaborates a craft beer of wheat, added of pulp and seriguela (Spondias purpurea L.) peels and orange (Citrus sinensis L.) peels with the intention of incorporating flavor and aroma to the drink, besides joining value with the increase of the amount of phenolic compounds and present antioxidant activity in the fruits. For so much, a Complete Factorial Planning was accomplished 32 being the seriguela and the orange peels the variables involved in the process with percentile made calculations in relation to the malt. The concentrations of the pulp and seriguela peels were of 0, 3 and 6% (w/w) and of the orange peels, 0; 0,3 and 0,6% (w/w), creating nine different combinations. The processing happened in scale laboratorial. For the statistical evaluation it was applied the variance analysis and the test of Tukey. The raw materials were characterized by physiochemical evaluation and added in the fermentation stage. The formulations were submitted to the high fermentation, maturation, carbonation and pasteurization. Later, they were characterized as for the analyses of centesimal composition, caloric value (38.32±2.78 to 40.26±2.24), pH (4.11±0.02 to 4.14±0.03), real extract (3.40± 0.12 to 3.72 ±0.41), primitive extract (10.76±0.65 to 11.29±0.52) and apparent extract (1.82±0.28 to 2.01±0.42) and alcoholic content (4.57±0.58 to 4.95±0.26), besides the determination of the antioxidant activity, phenolic compounds (380.90±20.53 to 440.70±20.81), coliformes to 35°C and 45°C, molds and yeasts and the sensorial properties and of acceptability. The results showed that, in the analyses of the pulps and seriguela peels and orange peels, respectively, the obtained values of pH (4.56±0.05 and 5.26±0.05), soluble solids (18.13±0.11 and 3.26±0.11) and total sugars (2.99±0.08 and 0.86±0.01) they were satisfactory. In relation to the analyses of the beer formulations, all presented characteristics inside of the parameters demanded by the legislation. The one that contained larger pulp and seriguela peels (F7) demonstrated with larger percentile of antioxidant activity. Although it possesses antioxidant activity and phenolic compounds, the added orange peels didn't contribute in a significant way to the increase of those compositions, maybe for the low used concentration. The analyses microbiological came with satisfactory results in all of the formulations, indicating good sanitary conditions and stability microbiological, guaranteeing the quality of the product. The beers obtained good acceptance on the part of the consumers. In the sensorial analysis accomplished by the focal group, the formulation seven (F7) (6% of pulp and seriguela peels and 0% of orange peels) was the favorite. However, the participants of the sensorial analyses of acceptance didn't notice significant differences among the formulations in none of the appraised attributes. This can indicate that for a more complete analysis is preferable that there is a training of fitting room. The beer produced in this study is characterized, according to the Brazilian legislation, in beer (or common beer) as for the primitive extract, in with alcohol as for the volume of alcohol, in wheat beer as the proportion of barley malt and in it Ale as the fermentation.