Avaliação do comportamento de amidos de batata oxidados e utilizados como clarificante na produção de cerveja artesanal
Starches are polysaccharides present in several vegetable species and works as energetic reserve for plants just as glycogen do on human organism. Due to its abundance and extreme importance in several technological applications in the food and beverage industries, it’s necessary to study its applic...
| Autor principal: | Oliveira, Tauã de |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6718 |
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| Resumo: |
Starches are polysaccharides present in several vegetable species and works as energetic reserve for plants just as glycogen do on human organism. Due to its abundance and extreme importance in several technological applications in the food and beverage industries, it’s necessary to study its applications as substitute of the conventional ingredients, in a way to increase its efficiency and reducing production costs. This research has the objective of evaluating the potato starch behavior, since this kind of starch has a high rate of phosphate groups, and also oxidized starches as beer clarifiers in the brewing processes. As comparison parameter, it was used carrageenan, which is the most used beer clarifier in the brewing industry. The beer clarification happens by neutralization of the positive charges of the wort proteins with the negative charges of the oxidized potato starch phosphate groups. The potato starch was oxidized by sodium hypochlorite solution in different times (30 and 120 minutes), aiming the increase of those charges. It was evaluated the variation in the carboxyl groups, phosphate groups, and intrinsic viscosity of the modified starches, comparing them to the regular potato starch. It was also determined the physical and chemical characteristics of the beers clarified with the potato starch, oxidized starches, and carrageenan. It was possible to conclude that the most oxidized starch is a viable option to the use of the carrageenan when brewing craft beers, especially during the maturation. Even though the absorbance measured of the carrageenan samples were lower than the ones utilizing oxidized starches, the starches appeared to have a higher efficiency neutralizing phenolic compounds and proteins in the beer. |
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