Detalhes bibliográficos
| Ano de defesa: |
2011 |
| Autor(a) principal: |
Araújo, Suzane Macêdo |
| Orientador(a): |
Narain, Narendra |
| Banca de defesa: |
Não Informado pela instituição |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Não Informado pela instituição
|
| Programa de Pós-Graduação: |
Pós-Graduação em Ciência e Tecnologia de Alimentos
|
| Departamento: |
Não Informado pela instituição
|
| País: |
Não Informado pela instituição
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
https://ri.ufs.br/jspui/handle/riufs/13891
|
Resumo: |
An alternative to reduce large wastage of cashew apple fruit that can reach 150.000 Kg/ano is in its usage in the production of promising products including wine. This waste is due to the fact that in this fruit, cashew nuts are of much more commercial importance than the apple part of the fruit. In this context, the objective of this work was to develop and characterize fermented beverages (wine) obtained from the use of cashew apple. An evaluation of the sensorial quality of beverages inoculated with two strains (SCP and SCT) of S. cerevisiae was made. According to the results of sensory analysis of fermented beverages obtained from the strain SCP had an average of 7.32 point in the attribute of overall impression acceptance as compared to the beverages prepared from the strain SCT which had an average 6.76 point only. Thus the strain SCP was selected to continue further work. In the next stage for development of cashew wine, an experimental planning using the Placket-Burman matrix was made using 8 independent variables (°Brix, pH, fermentation temperature, gelatin (%), dilution of the pulp, ammonium phosphate, sulfate magnesium and initial concentration of cells), generating 15 experiments for elaboration of cashew wines. There were some behavioral differences in fermentation time (144 to 576 hours), sugar consumption and pH variation. Based on kinetics calculations for the 15 wines it was found that drinks made with 30°Brix, reached the maximum yield (57,34%) obtained in this work. The physicochemical characteristics of cashew wines showed marked variations. In sensory analysis, one cashew wine obtained 7.48 points for the overall impression of acceptance when evaluated by 25 untrained tasters and this wine was considered to be the best. However, the conditions of elaboration of this wine is not being disclosed as we wish to seek patent on it. The variables that influenced most on the overall impression of the cashew wine were °Brix and gelatin (%) (effect of 1.67 and 0.80, respectively). Complementing the chemical characterization of cashew wines, total phenolic compounds contants were determined spectrophotometrically while quantification of vi catechin and epicatechin was done in a system of HPLC-DAD. Furthermore, volatile compounds present in cashew wines were identified and quantified by SPME and analyzed by GC-MS. Higher content of total phenolic compounds was found in wine having the processing conditions: must of 25°Brix and pH 4.0, initial concentration of cells 7,5%, fermentation temperature of 23°C, addition of 5% solution of gelatin, dilution of the pulp in a 1:1 ratio, addition of 1g/L of ammonium phosphate and 0,1g/L of magnesium sulfate. Catechin and epicatechin were present in all cashew wines. As for the profile of aroma in cashew wines, the main volatile compound which was present in all 15 wines was phenylethyl alcohol, and among several, there was difference in composition and concentration of volatile compounds. Wines with the formulation of 20°Brix, pH 3.0, fermentation temperature of 16°C, addition of 10% solution of gelatin, dilution of the pulp in the proportion 1:0.5, absence of ammonium phosphate, 0.2 g/L of magnesium sulfate and an initial concentration of 10% of cells and the wine elaborated with 20°Brix, pH 3.0, fermentation temperature of 16°C, adding 10% solution of gelatin, dilution of the pulp in the ratio 1:0.5, 2g/L of ammonium phosphate, absence of magnesium sulfate and an initial concentration of 10% of cells, were characterized by the presence of the volatile compound, 3-methyl-1-butanol responsible for the undesirable odor of cashew apple fruit in its senescence. |
