Desenvolvimento de cerveja artesanal de trigo adicionada de gengibre (Zingiber officinale roscoe)

• Main Author: Matsubara, Amanda Kaori
• Publication Date: 2014
• Other Authors: Plath, Ariane Rodrigues
• Format: Bachelor thesis
• Language: por
• Source: Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
• Download full: http://repositorio.utfpr.edu.br/jspui/handle/1/12456
• topic: Cerveja; Bebidas alcoólicas; Beer; Alcoholic beverages; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

Wheat beer is one of the featured craft beers wich contributes on the increasing market expansion of craft beers in Brazil. This study aimed to evaluate the use of ginger (Zingiber officinale Roscoe) acceptance on craft wheat beer. To accomplish this, three formulations of wheat beers were prepared, the first one was named control, the second one contained 0.75% (m/v) of ginger and the third had the addition of 1% (m/v) of ginger. The developed formulations were subjected to physico-chemical analysis, antioxidant activity determination, microbiological and sensorial evaluation. The results showed that the formulations revealed acceptable levels of antioxidant activity, and yielded higher values in the formulation with 1% ginger. The microbiological analysis agreed with specified standards of legislation, which showed that there were no contamination of the product. The physico-chemical parameters were characteristic of a craft beer, statistical analysis showed that significant differences were found for titrable acid among between formulations. About the sensorial evaluation, the approval rating of all the formulations were higher than 70%, revealing a great result, where the majority of participants do not have the habit of consuming craft wheat beers and also ginger consumption is not common among them. Finally, it can be conclude that the ginger addition in the development of craft wheat beers held successfully, since the analytical standards were attended, beverages showed antioxidant properties, and the descriptive tests were well accepted, although it is not a usual drinking among the research participants.