PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UNICENTRO |
Texto Completo: | http://localhost:8080/tede/handle/tede/283 |
Resumo: | This work presents the development and optimization of methodologies for the production and characterization of mead, produced from different kinds of honey and by means of different fermentation times. Besides that, characterizations of pH, acidity, humidity, °B, ashes and humidity contents, by means of thermogravimetric analysis, and total reducing sugars content of the employed kinds of honey were realized, allowing comparisons among them, ascertaining the influence of their geographic origin. All, but the thermogravimetric analysis, of the aforementioned tests were also applied to the mead and the concentration of 5-HMF at the end of both short and long fermentation times was determined, with average values 0,210 ± 0,041 and 0,839 ± 0,198 μg.mLˉ¹, respectively. These values show that the beverage is within the international standards of quality regarding this parameter and show also that longer times lead to greater concentrations of this compound, due to the longer exposition of carbohydrates to a medium adequate to the dehydration of hexoses. The alcohol content obtained shows variations among long and short fermentation times, since in the last ones average values of 10°GL were obtained, versus 8,75°GL for the first ones. This shows that if higher alcohol contents are sought, longer fermentation times should be employed. The comparison among the prepared beverages was realized by means of sensory analysis, where the sensory profile of the samples and their acceptability to the consumer were assessed. The testers were previously trained, because it is still a not very well known beverage in the Brazilian consumer market. It was verified that the mead produced from a honey generally considered unsuitable for fresh consumption was the one most strongly appreciated by the testers, with a mead produced from a honey more suitable for fresh consumption coming in the second place. The experimental results obtained were subject to two-way ANOVA, with 95% confidence rate, to allow the comparison among the different prepared beverages. It was verified that the production of mead employing the proposed methodology is possible, with the advantage that this process, if executed correctly, preserves all the beneficial properties of the honey, unlike the traditional methodology. This is an excelling perspective for the regions of environmental protection, since bees intervene in the pollination of the flowers, and thus apiculture can be exerted in these areas. As honey production is mainly carried through by family farming, mead production may lead to better income distribution. This would allow to these families to remain in the countryside, avoiding rural exodus, for it stimulates the production of honey to supply the demand created by mead production and aggregates value to a product still barely consumed in our country. |
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Rosa, Marcos Roberto daCPF:94994949949http://lattes.cnpq.br/6463355409406104Felsner, Maria de LurdesCPF:00000000077http://lattes.cnpq.br/8100252618782686CPF:06650513954http://lattes.cnpq.br/0623471301081107Niemes, João Paulo2016-09-20T12:27:10Z2015-07-162013-01-01NIEMES, João Paulo. PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO. 2013. 80 f. Dissertação (Programa de Pós-Graduação em Química - Mestrado) - Universidade Estadual do Centro Oeste, Guarapuava-PR.http://localhost:8080/tede/handle/tede/283This work presents the development and optimization of methodologies for the production and characterization of mead, produced from different kinds of honey and by means of different fermentation times. Besides that, characterizations of pH, acidity, humidity, °B, ashes and humidity contents, by means of thermogravimetric analysis, and total reducing sugars content of the employed kinds of honey were realized, allowing comparisons among them, ascertaining the influence of their geographic origin. All, but the thermogravimetric analysis, of the aforementioned tests were also applied to the mead and the concentration of 5-HMF at the end of both short and long fermentation times was determined, with average values 0,210 ± 0,041 and 0,839 ± 0,198 μg.mLˉ¹, respectively. These values show that the beverage is within the international standards of quality regarding this parameter and show also that longer times lead to greater concentrations of this compound, due to the longer exposition of carbohydrates to a medium adequate to the dehydration of hexoses. The alcohol content obtained shows variations among long and short fermentation times, since in the last ones average values of 10°GL were obtained, versus 8,75°GL for the first ones. This shows that if higher alcohol contents are sought, longer fermentation times should be employed. The comparison among the prepared beverages was realized by means of sensory analysis, where the sensory profile of the samples and their acceptability to the consumer were assessed. The testers were previously trained, because it is still a not very well known beverage in the Brazilian consumer market. It was verified that the mead produced from a honey generally considered unsuitable for fresh consumption was the one most strongly appreciated by the testers, with a mead produced from a honey more suitable for fresh consumption coming in the second place. The experimental results obtained were subject to two-way ANOVA, with 95% confidence rate, to allow the comparison among the different prepared beverages. It was verified that the production of mead employing the proposed methodology is possible, with the advantage that this process, if executed correctly, preserves all the beneficial properties of the honey, unlike the traditional methodology. This is an excelling perspective for the regions of environmental protection, since bees intervene in the pollination of the flowers, and thus apiculture can be exerted in these areas. As honey production is mainly carried through by family farming, mead production may lead to better income distribution. This would allow to these families to remain in the countryside, avoiding rural exodus, for it stimulates the production of honey to supply the demand created by mead production and aggregates value to a product still barely consumed in our country.Este trabalho apresenta o desenvolvimento e otimização de metodologias para a produção e caracterização de hidromel preparado por meio de diferentes tipos de mel e fermentação. Além disso, foram realizadas caracterizações de pH, acidez, umidade, oB, teor de cinzas e umidade, por termogravimetria, e teor de açúcares redutores totais dos méis utilizados, permitindo a comparação entre eles, analisando a influência da sua procedência geográfica. Para os hidroméis preparados foram aplicados os mesmos testes anteriormente mencionados com exceção da termogravimetria e realizada a determinação da concentração de 5-HMF ao final das fermentações curtas e longas, obtendo-se os valores médios de 0,210 ± 0,041 e 0,839 ± 0,198 μg.mLˉ¹, respectivamente. Estes valores mostram que a bebida está dentro dos padrões internacionais de qualidade para este indicador e observando-se que em tempos mais longos ocorre maior formação deste composto devido à maior exposição dos carboidratos ao meio propício à desidratação das hexoses. O grau alcoólico obtido apresenta diferenças entre fermentações curtas e longas, pois nas últimas foi possível obter valores com média 10°GL e para as primeiras, de 8,75°GL. Isto mostra que quando se deseja alcançar teores de álcool maiores na bebida devem-se empregar fermentações em tempos mais longos. A comparação entre as bebidas preparadas foi realizada por meio de análise sensorial, onde se determinou o perfil sensorial da amostra e sua aceitabilidade pelo consumidor. Para isto realizou-se o treinamento dos provadores, pois se trata de uma bebida ainda pouco conhecida pelo mercado consumidor brasileiro. Verificou-se uma maior aceitabilidade do hidromel preparado a partir de um mel considerado ruim para o consumo in natura, com uma bebida preparada a partir de um bom mel para consumo in natura ocupando o segundo lugar. Os resultados experimentais obtidos foram tratados por meio de ANOVA de dois fatores a 95 % de confiança, para que fosse possível a comparação entre as diferentes bebidas preparadas. Verificou-se ser possível o preparo do hidromel a partir desta metodologia que, se realizada de forma adequada, preserva todas as propriedades benéficas do mel, o que não ocorre com os processos tradicionais. Esta é uma excelente opção para as regiões de proteção ambiental, pois as abelhas ajudam na polinização das flores, e com isso se pode aplicar a apicultura nestas regiões. E como a produção de mel é realizada predominantemente pela agricultura familiar, a produção do hidromel pode levar a uma melhor distribuição de renda. Isso propiciaria a estas famílias permanecerem no campo, evitando o êxodo rural, por meio do incentivo à produção de mel pelo preparo em larga escala do hidromel, agregando valor a um produto ainda pouco consumido em nosso país.Made available in DSpace on 2016-09-20T12:27:10Z (GMT). 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dc.title.por.fl_str_mv |
PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO |
dc.title.alternative.eng.fl_str_mv |
não consta |
title |
PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO |
spellingShingle |
PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO Niemes, João Paulo não consta não consta CIENCIAS EXATAS E DA TERRA::QUIMICA |
title_short |
PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO |
title_full |
PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO |
title_fullStr |
PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO |
title_full_unstemmed |
PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO |
title_sort |
PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO |
author |
Niemes, João Paulo |
author_facet |
Niemes, João Paulo |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Rosa, Marcos Roberto da |
dc.contributor.advisor1ID.fl_str_mv |
CPF:94994949949 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/6463355409406104 |
dc.contributor.advisor-co1.fl_str_mv |
Felsner, Maria de Lurdes |
dc.contributor.advisor-co1ID.fl_str_mv |
CPF:00000000077 |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/8100252618782686 |
dc.contributor.authorID.fl_str_mv |
CPF:06650513954 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0623471301081107 |
dc.contributor.author.fl_str_mv |
Niemes, João Paulo |
contributor_str_mv |
Rosa, Marcos Roberto da Felsner, Maria de Lurdes |
dc.subject.por.fl_str_mv |
não consta |
topic |
não consta não consta CIENCIAS EXATAS E DA TERRA::QUIMICA |
dc.subject.eng.fl_str_mv |
não consta |
dc.subject.cnpq.fl_str_mv |
CIENCIAS EXATAS E DA TERRA::QUIMICA |
description |
This work presents the development and optimization of methodologies for the production and characterization of mead, produced from different kinds of honey and by means of different fermentation times. Besides that, characterizations of pH, acidity, humidity, °B, ashes and humidity contents, by means of thermogravimetric analysis, and total reducing sugars content of the employed kinds of honey were realized, allowing comparisons among them, ascertaining the influence of their geographic origin. All, but the thermogravimetric analysis, of the aforementioned tests were also applied to the mead and the concentration of 5-HMF at the end of both short and long fermentation times was determined, with average values 0,210 ± 0,041 and 0,839 ± 0,198 μg.mLˉ¹, respectively. These values show that the beverage is within the international standards of quality regarding this parameter and show also that longer times lead to greater concentrations of this compound, due to the longer exposition of carbohydrates to a medium adequate to the dehydration of hexoses. The alcohol content obtained shows variations among long and short fermentation times, since in the last ones average values of 10°GL were obtained, versus 8,75°GL for the first ones. This shows that if higher alcohol contents are sought, longer fermentation times should be employed. The comparison among the prepared beverages was realized by means of sensory analysis, where the sensory profile of the samples and their acceptability to the consumer were assessed. The testers were previously trained, because it is still a not very well known beverage in the Brazilian consumer market. It was verified that the mead produced from a honey generally considered unsuitable for fresh consumption was the one most strongly appreciated by the testers, with a mead produced from a honey more suitable for fresh consumption coming in the second place. The experimental results obtained were subject to two-way ANOVA, with 95% confidence rate, to allow the comparison among the different prepared beverages. It was verified that the production of mead employing the proposed methodology is possible, with the advantage that this process, if executed correctly, preserves all the beneficial properties of the honey, unlike the traditional methodology. This is an excelling perspective for the regions of environmental protection, since bees intervene in the pollination of the flowers, and thus apiculture can be exerted in these areas. As honey production is mainly carried through by family farming, mead production may lead to better income distribution. This would allow to these families to remain in the countryside, avoiding rural exodus, for it stimulates the production of honey to supply the demand created by mead production and aggregates value to a product still barely consumed in our country. |
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2013 |
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2013-01-01 |
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2015-07-16 |
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2016-09-20T12:27:10Z |
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masterThesis |
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NIEMES, João Paulo. PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO. 2013. 80 f. Dissertação (Programa de Pós-Graduação em Química - Mestrado) - Universidade Estadual do Centro Oeste, Guarapuava-PR. |
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NIEMES, João Paulo. PREPARAÇÃO E CARACTERIZAÇÃO DE HIDROMEL UTILIZANDO DIFERENTES TIPOS DE MÉIS E TEMPOS DE FERMENTAÇÃO. 2013. 80 f. Dissertação (Programa de Pós-Graduação em Química - Mestrado) - Universidade Estadual do Centro Oeste, Guarapuava-PR. |
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