Desenvolvimento de fermentado alcoólico de yacon
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/5357 |
Resumo: | The yacon is considered a functional food, because of its content of soluble fiber, the fructooligosaccharides (FOS), however it has a short shelf life and low volume production, producing an alcoholic fermented as an alternative for these problems. Thus, the aim of the study was to develop the alcoholic beverage, monitoring chemical changes during the elaboration process and aging (one year). After that time the antioxidant potential, the methanol content and an sensory analysis were conducted. The roots of yacon underwent alcoholic fermentation and the broth was monitored (temperature, pH, total acidity and soluble solids content) during ten days of the first (fast) fermentation and (density, ash, total and volatile acidity, tannins and sugars), during ninety days of slow stage of fermentation. At the end of the slow fermentation, the total acidity was the only requirement that varied significantly (p <0.05), decreasing over three months . During a year of aging were monitored ash, total acidity, volatile acidity, free and total SO2, the reducing sugar, sucrose, phenolic compounds and fructooligosaccharides (FOS). The volatile and total acidity increased significantly (p <0.05), over time, but at the end still retained within the law. As for the sugars, including FOS, were consumed during this period, sugesting the ability of yeast to hydrolyze the soluble fiber. The free and total SO2 decreased significantly, showing its performance against oxidation product. At the end of aging, methanol content presented was within those permitted by law, a good antioxidant potential and considerable profile and sensory acceptance. Thus, there was able to produce a fermented alcoholic from yacon, within the standards of Brazilian law, thereby becoming an alternative to the consumption of the roots. |
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Damiani, Clarissahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4771335D2Ramirez Asquieri, EduardoSilva, Flávio AlvesOrsi, DanielaDamiani, Clarissahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4237001A9Brandão, Camila Cheker2016-03-21T10:30:05Z2013-02-22BRANDÃO, Camila Cheker. Desenvolvimento de fermentado alcoólico de yacon. 2013. f.74. Dissertação ( Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2013.http://repositorio.bc.ufg.br/tede/handle/tede/5357The yacon is considered a functional food, because of its content of soluble fiber, the fructooligosaccharides (FOS), however it has a short shelf life and low volume production, producing an alcoholic fermented as an alternative for these problems. Thus, the aim of the study was to develop the alcoholic beverage, monitoring chemical changes during the elaboration process and aging (one year). After that time the antioxidant potential, the methanol content and an sensory analysis were conducted. The roots of yacon underwent alcoholic fermentation and the broth was monitored (temperature, pH, total acidity and soluble solids content) during ten days of the first (fast) fermentation and (density, ash, total and volatile acidity, tannins and sugars), during ninety days of slow stage of fermentation. At the end of the slow fermentation, the total acidity was the only requirement that varied significantly (p <0.05), decreasing over three months . During a year of aging were monitored ash, total acidity, volatile acidity, free and total SO2, the reducing sugar, sucrose, phenolic compounds and fructooligosaccharides (FOS). The volatile and total acidity increased significantly (p <0.05), over time, but at the end still retained within the law. As for the sugars, including FOS, were consumed during this period, sugesting the ability of yeast to hydrolyze the soluble fiber. The free and total SO2 decreased significantly, showing its performance against oxidation product. At the end of aging, methanol content presented was within those permitted by law, a good antioxidant potential and considerable profile and sensory acceptance. Thus, there was able to produce a fermented alcoholic from yacon, within the standards of Brazilian law, thereby becoming an alternative to the consumption of the roots.O yacon é considerado um alimento funcional, em razão do seu teor de fibra solúvel, ou seja, de frutooligossacarídeos (FOS), porém esse tubérculo apresenta alta perecibilidade e pouco volume de produção, fazendo com que a produção de um fermentado alcoólico se torne uma alternativa para seus problemas. Dessa forma, o objetivo do estudo foi desenvolver o fermentado alcoólico, monitorar quimicamente as alterações ocorridas durante o processo de elaboração e do envelhecimento de um ano. Após esse período o potencial antioxidante, teor de metanol e uma análise sensorial foram realizados. Primeiramente, as raízes de yacon foram submetidas à fermentação alcoólica e o mosto foi monitorado (temperatura, pH, acidez total e teor sólidos solúveis) durante dez dias de fermentação rápida e (densidade, cinzas, acidez total titulável e volátil, taninos e açúcares redutores) durante noventa dias de fermentação lenta. Ao final da segunda fermentação, a acidez total titulável foi o único requisito que variou significativamente (p<0,05), diminuindo ao longo dos três meses. Durante o período de um ano de envelhecimento foram monitoradas as cinzas, a acidez total titulável, a acidez volátil, o SO2 total e livre, o açúcar redutor, a sacarose, os compostos fenólicos e os frutooligossacarídeos (FOS). A acidez volátil e total aumentou significativamente (p<0,05), ao longo do tempo, mas mesmo assim ao final ainda se manteve dentro da legislação. Já os açúcares, incluindo o FOS, foram consumidos ao longo deste período, indicando a possibilidade das leveduras serem capazes de hidrolisar a fibra solúvel. O SO2 total e livre diminuiu, significativamente, mostrando sua atuação contra a oxidação do produto. Ao final do envelhecimento, o fermentado apresentou teor de metanol dentro do permitido pela legislação, um bom potencial antioxidante e considerável perfil e aceitação sensorial. Dessa forma, houve condições de se produzir um fermentado alcoólico, a partir do yacon, dentro dos padrões de legislação brasileira, tornando- se assim, uma alternativa para o consumo desse tubérculo.Submitted by Marlene Santos (marlene.bc.ufg@gmail.com) on 2016-03-17T17:18:59Z No. of bitstreams: 2 Dissertação - Camila Cheker Brandão - 2013.pdf: 2119309 bytes, checksum: 8bc29f2abfe173bf22e0f27f541932ed (MD5) license_rdf: 19874 bytes, checksum: 38cb62ef53e6f513db2fb7e337df6485 (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-03-21T10:30:05Z (GMT) No. of bitstreams: 2 Dissertação - Camila Cheker Brandão - 2013.pdf: 2119309 bytes, checksum: 8bc29f2abfe173bf22e0f27f541932ed (MD5) license_rdf: 19874 bytes, checksum: 38cb62ef53e6f513db2fb7e337df6485 (MD5)Made available in DSpace on 2016-03-21T10:30:05Z (GMT). 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dc.title.por.fl_str_mv |
Desenvolvimento de fermentado alcoólico de yacon |
title |
Desenvolvimento de fermentado alcoólico de yacon |
spellingShingle |
Desenvolvimento de fermentado alcoólico de yacon Brandão, Camila Cheker Yacon Fermentado alcoólico Monitoramento químico Envelhecimento Análise sensorial Fermented alcoholic Chemical monitoring Aging Sensory analysis CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Desenvolvimento de fermentado alcoólico de yacon |
title_full |
Desenvolvimento de fermentado alcoólico de yacon |
title_fullStr |
Desenvolvimento de fermentado alcoólico de yacon |
title_full_unstemmed |
Desenvolvimento de fermentado alcoólico de yacon |
title_sort |
Desenvolvimento de fermentado alcoólico de yacon |
author |
Brandão, Camila Cheker |
author_facet |
Brandão, Camila Cheker |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Damiani, Clarissa |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4771335D2 |
dc.contributor.advisor-co1.fl_str_mv |
Ramirez Asquieri, Eduardo |
dc.contributor.referee1.fl_str_mv |
Silva, Flávio Alves |
dc.contributor.referee2.fl_str_mv |
Orsi, Daniela |
dc.contributor.referee3.fl_str_mv |
Damiani, Clarissa |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4237001A9 |
dc.contributor.author.fl_str_mv |
Brandão, Camila Cheker |
contributor_str_mv |
Damiani, Clarissa Ramirez Asquieri, Eduardo Silva, Flávio Alves Orsi, Daniela Damiani, Clarissa |
dc.subject.por.fl_str_mv |
Yacon Fermentado alcoólico Monitoramento químico Envelhecimento Análise sensorial |
topic |
Yacon Fermentado alcoólico Monitoramento químico Envelhecimento Análise sensorial Fermented alcoholic Chemical monitoring Aging Sensory analysis CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Fermented alcoholic Chemical monitoring Aging Sensory analysis |
dc.subject.cnpq.fl_str_mv |
CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
The yacon is considered a functional food, because of its content of soluble fiber, the fructooligosaccharides (FOS), however it has a short shelf life and low volume production, producing an alcoholic fermented as an alternative for these problems. Thus, the aim of the study was to develop the alcoholic beverage, monitoring chemical changes during the elaboration process and aging (one year). After that time the antioxidant potential, the methanol content and an sensory analysis were conducted. The roots of yacon underwent alcoholic fermentation and the broth was monitored (temperature, pH, total acidity and soluble solids content) during ten days of the first (fast) fermentation and (density, ash, total and volatile acidity, tannins and sugars), during ninety days of slow stage of fermentation. At the end of the slow fermentation, the total acidity was the only requirement that varied significantly (p <0.05), decreasing over three months . During a year of aging were monitored ash, total acidity, volatile acidity, free and total SO2, the reducing sugar, sucrose, phenolic compounds and fructooligosaccharides (FOS). The volatile and total acidity increased significantly (p <0.05), over time, but at the end still retained within the law. As for the sugars, including FOS, were consumed during this period, sugesting the ability of yeast to hydrolyze the soluble fiber. The free and total SO2 decreased significantly, showing its performance against oxidation product. At the end of aging, methanol content presented was within those permitted by law, a good antioxidant potential and considerable profile and sensory acceptance. Thus, there was able to produce a fermented alcoholic from yacon, within the standards of Brazilian law, thereby becoming an alternative to the consumption of the roots. |
publishDate |
2013 |
dc.date.issued.fl_str_mv |
2013-02-22 |
dc.date.accessioned.fl_str_mv |
2016-03-21T10:30:05Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
BRANDÃO, Camila Cheker. Desenvolvimento de fermentado alcoólico de yacon. 2013. f.74. Dissertação ( Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2013. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/5357 |
identifier_str_mv |
BRANDÃO, Camila Cheker. Desenvolvimento de fermentado alcoólico de yacon. 2013. f.74. Dissertação ( Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2013. |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/5357 |
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por |
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por |
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http://creativecommons.org/licenses/by/4.0/ |
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Universidade Federal de Goiás |
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Universidade Federal de Goiás |
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