Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)

• Autor(a) principal: ALVES,Mariana de Melo
• Data de Publicação: 2020
• Outros Autores: ROSA,Marciane da Silva, SANTOS,Pedro Paullo Alves dos, PAZ,Marcelo Fossa da, MORATO,Priscila Neder, FUZINATTO,Mariana Manfroi
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600545
• topic: ale; alcoholic beverage; sensory analysis; acceptance test; physicochemical analysis

Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elaborated, evaluating the following parameters: °Brix, pH, density, alcohol content, total acidity, real extract, primitive extract, color and sensory acceptability. Results revealed that the samples were in accordance with the standards established by legislation. In the sensory analysis through the acceptance test, both pure malt beer and adjunct formulations exposed good acceptance in relation to the analyzed attributes. Regarding the beer formulations development, the results were satisfactory, ensuring quality artisanal beer varieties.