Exploração do uso da farinha dos colmos jovens de dendrocalamus asper na elaboração de cerveja
Due to the physical chemical composition of the Dendrocalamus asper bamboo culm, its flour has been studied for food application, due to the starch and sugar content, bamboo flour has become an interesting ingredient in the brewing process and because it has a considerable content of fibers and p...
| Autor principal: | Paulino, Kelly Cristina |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/23918 |
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| Resumo: |
Due to the physical chemical composition of the Dendrocalamus asper bamboo culm,
its flour has been studied for food application, due to the starch and sugar content,
bamboo flour has become an interesting ingredient in the brewing process and
because it has a considerable content of fibers and phenolic compounds can act as a
clarifier of the brewing wort, due to the action of the negative charges, naturally found
in the fibers, through the sequestration of positively charged proteins found in the wort.
For this, four beer treatments were prepared, one being free of flour T1 (control) and
three of them using native bamboo flour (FBN) and / or bamboo flour modified with
citric acid (FBM), they are: T2: 0.85% FBM, T3: 0.85% FBM and 5.0% FBN and T4:
0.85% FBM and 8.5% FBN, all concentrations in relation to malt. The treatments
underwent physico-chemical analyzes being protein content (mg / L), phenolic
compounds (mg / L), clarity (absorbance at 600 nm) and pH, and sensory analysis that
evaluated the flavor, odor and color attributes and also purchase intent. At the end of
maturation, the beer-treatments showed pH values between 4.34 and 4.56, protein
between 561.96 and 606.57 mg / L, phenolic compounds between 152.17 and 215.18
mg / L and clarity ( absorbance at 600 nm) between 0.070 and 0.260. The use of FBM
in the mashing stage, regulated the pH of the wort at 5.35 within the ideal range (5.1
to 5.5) of amylolytic enzyme activity; it also had a clarifying behavior, only in the
fermentation stage; when evaluated sensorially, it obtained an acceptability index
above 70% in the flavor, odor and color attributes, proving to be a good option for use
in the manufacture of beer. The beers obtained by adding FBN (5.0 and 8.5%) in the
boiling stage resulted in higher levels of phenolic compounds and less clear than
control-pure malt beers and beer containing only 0.85% FBM. |
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