Elaboração de cerveja com adição de erva-mate (Ilex paraguariensis A. St.-Hil.): qualidade físico-química e sensorial

• Ano de defesa: 2016
• Autor(a) principal: Santos, Clarissa Obem dos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Compostos bioativos; Fermentação alcoólica; Vida de prateleira; Análise sensorial; Bioactive compounds; Alcoholic fermentation; Shelf life; Sensory analysis; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5797

The search for different products encourage the search for new raw materials to add bioactive compounds, physicochemical characteristics and sensory beer. Given the recognized beneficial properties, as well as its use and acceptance in other food products, yerba mate comes as raw material for addition to beer, diversifying the alcoholic beverage market. Furthermore, its use during the processing of beer can contribute to the formation of flavor and aroma compounds, as well as the color and bitterness of alcoholic beverages. The objective of this research was to develop beer with addition of yerba mate (YM) at different stages of production and study their phenolic potential, antioxidant, physicochemical and sensory characteristics. They were analyzed from the preparation of aqueous extracts employing temperatures ramps (45, 65, 73 and 100 °C) used in the mashing process and boil the beer, and concentrations (5, 10, 15 and 20 g YM L-1), six types of commercial yerba mate to chimarrao. The extracts were analyzed for total phenolic content, total flavonoids and antioxidant capacity, by the methods of FRAP, ABTS and DPPH. Three beers formulations were prepared with the addition of yerba mate chimarrao type, consisting of 100% leaves. Treatment 1, added at the start of the wort boiling step, Treatment 2, adding at the end of the wort boiling step and Treatment 3, in addition maturing alcoholic beverages in addition to a control formulation. Each treatment was prepared with four yerba mate concentrations, 5, 10, 15 and 20 g YM L-1. The elaborate beers were evaluated on days 1, 90 and 180 of storage, as the analysis of phenolic compounds, total flavonoids, antioxidant capacity, by the methods of FRAP, ABTS and DPPH, color, bitterness, total soluble solids, foaming, pH, titratable total acidity, real extract and original extract. Sensory analysis was performed with the beers of T1, T2 and T3, prepared with concentrations of 5 and 10 g YM L-1 and formulation control. The beers were analyzed by sensory test affective preferably by paired comparison and acceptance. It is further performed to evaluate the purchase intention of the product and calculate the ratio of acceptability. Temperatures of 73 to 100 °C were the most indicated for yerba mate insertion in the processing of beer. Among the analyzed mate herb extracts obtained from ground-thick sheets at 100% shown to be more efficient in the extraction of bioactive compounds, standing out among them consisting of 100% sheets. The contents of total phenolic compounds and total flavonoids of yerba mate added beers were proportional to their concentrations, the same was observed for the different methods of antioxidant capacity analyzed, with emphasis on the treatment with the addition of yerba mate in early boiling step of the wort brewing, and may be stored for 180 days, no decrease of the compounds. In relation the color, the higher concentrations of yerba mate in the boiling step tend to stabilize when added to the maturation the levels were proportional to their concentration. The bitterness content showed lower values when yerba mate was added in the maturation of beer. The addition of 15 and 20 g YM L-1 in alcoholic beverages affect the behavior of TSS, TTA, ethanol, real extract and original extract. Samples of beers each treatment, with addition of 5 and 10 g YM L-1 beer, showed no significant difference at the 5% significance level when applied the paired comparison test. The acceptance test the addition of yerba mate concentrations during boiling the beer wort and maturation of beer, contributed to the preparation of alcoholic beverages with color sensory attributes and distinct flavor without significantly interfering with the aroma, the bitterness and the global acceptance of drinks and offer great acceptance by consumers. Thus, the preparation of beers with addition of yerba mate during processing, shows the phenolic and antioxidant potential of this raw material for the development of new products and is an innovative proposal for the alcoholic beverage industry.