Avaliação da composição biotiva e aromática de cerveja artesanal elaborada com adição de casca de beterraba (Beta vulgaris)
| Autor: | Lima, Lys Gabriela Alves Correia |
|---|---|
| Přispěvatelé: | Muniz, Marcelo Barbosa |
| Jazyk: | portugalština |
| Rok vydání: | 2022 |
| Předmět: |
Volatiles
Supplemented beer - Fermentation Cerveja - Atividade antioxidante Compostos fenólicos Craft Beer - Beet Peels Cerveja suplementada - Fermentação CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS [CNPQ] Beer - Antioxidant activity Cerveja artesanal - Cascas de beterraba Mosto - Fermentação Voláteis Wort - Fermentation Phenolic compounds |
| Zdroj: | Biblioteca Digital de Teses e Dissertações da UFPB Universidade Federal da Paraíba (UFPB) instacron:UFPB |
| Popis: | Beer is the most consumed alcoholic beverage in the world, and the craft beer sector is highlighted due to the diversity of styles and raw materials that can enhance the functional and antioxidant characteristics of the product. In this sense, the search for differentiation and reduction of production costs made breweries look for new sources of carbohydrates that give the product different sensory characteristics, longer shelf life for containing bioactive compounds. In this way, the present study elaborated a Belgian blond ale style craft beer with the addition of different percentages of beet husk (Beta vulgaris), an adjunct rich in fermentable sugars, minerals and antioxidant compounds, being a promising alternative for use in craft breweries seeking confer aromatic complexity and increase the bioactive properties of the beverage, as well as its application has low cost, as it is a residue of food production. The objective of this work was to elaborate and analyze the influence of beetroot skins on the formation of phenolic compounds, volatile profile and antioxidant capacity of beer supplemented with beetroot skins. Musts supplemented with beet husks were prepared using 4 treatments, including a control, B1 (100g/L), B2 (150g/L) and B3 (200g/L), calculated according to the volume of the must. Fermentations were carried out for 11 days at 18°C, aged at 3°C for 15 days and bottled (7 g sucrose per bottle) at 20°C for 15 days. The beers were evaluated by HPLC (ethanol, glycerol, organic acids and phenolic compounds), GC-MS (volatile compounds) and antioxidant activity. The results corroborate that the addition of the adjunct to the wort increased the complexity of the beer's volatile profile, the phenolic composition and antioxidant activity. The adjunct-supplemented beers were influenced with respect to ethanol production. Beer B2 (61.6 g/L) and beer B3 (60.3 g/L) significantly increased the ethanol content (p < 0.05). Sample B1 (54.5 g/L) contained an ethanol concentration lower than P (56.5 g/L, control), but showed no significant difference (p |
| Databáze: | OpenAIRE |
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