Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects

Detalhes bibliográficos
Autor(a) principal: Alberti, Matheus Luz
Data de Publicação: 2023
Outros Autores: Mascareli, Vinícius Avanzi Barbosa, Galvan, Diego, Costa, Giselle Aparecida Nobre, Guergoletto, Karla Bigetti, Spinosa, Wilma
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47685
Resumo: Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation. In this study, three formulations of Berliner Weisse were developed with various concentrations of barley, wheat malts, and hops. No variations were made in the concentrations of S. cerevisiae, Lacticaseibacillus casei, or cashew pulp. A L. casei-free formulation was used as a control. Physicochemical and sensory parameters were evaluated to characterize the formulations. The physicochemical data allowed for differentiation of the beverages in all evaluated parameters, except for the percentages of titratable acidity and diacetyl. From a sensory perspective, panelists classified the beer as acidic or fruity. The cashew peduncle pulp was proven to be a viable and attractive alternative for the production of Berliner Weisse-style beer with national characteristics and versatility in physicochemical and sensory parameters.
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spelling Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspectsAdição de polpa de pedúnculo de caju na produção de cerveja artesanal Berliner Weisse: aspectos sensoriais e físico-químicosAnnarcadium occidentale LBeverages. Brazilian fruitFermentationTropical fruit.Annarcadium occidentale Lbebidas fermentadasFermentaçãoFrutas brasileirasFruta tropical.Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation. In this study, three formulations of Berliner Weisse were developed with various concentrations of barley, wheat malts, and hops. No variations were made in the concentrations of S. cerevisiae, Lacticaseibacillus casei, or cashew pulp. A L. casei-free formulation was used as a control. Physicochemical and sensory parameters were evaluated to characterize the formulations. The physicochemical data allowed for differentiation of the beverages in all evaluated parameters, except for the percentages of titratable acidity and diacetyl. From a sensory perspective, panelists classified the beer as acidic or fruity. The cashew peduncle pulp was proven to be a viable and attractive alternative for the production of Berliner Weisse-style beer with national characteristics and versatility in physicochemical and sensory parameters.Dentre os tipos de cerveja existentes, a cerveja Berliner Weisse tem como principal característica ser produzida a partir de um blend de maltes de cevada e trigo, Saccharomyces cerevisiae para a fermentação alcoólica e Lactobacillus spp. para a fermentação láctica. Neste estudo, foram desenvolvidas três formulações de Berliner Weisse com variações na concentração de maltes de cevada e trigo e lúpulo. Não houve variação nas concentrações de S. cerevisiae, Lacticaseibacillus casei e polpa de caju. Uma formulação isenta de L. casei foi formulada como controle. Foram avaliados parâmetros físico-químicos e sensoriais para caracterização das formulações. Os dados físico-químicos permitiram diferenciar as bebidas em todos os parametros avaliados, exceto quanto a porcentagem de acidez tilulável e diacetil. Do ponto de vista sensorial, os avaliadores classificaram as cervejas como ácidas e frutadas. A utilização da polpa do pedúnculo de caju se mostrou uma alternativa viável e atraente para a produção de cerveja estilo Berliner Weisse com características nacionais e versatilidade em seus parâmetros físico-químicos e sensoriais.UEL2023-09-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4768510.5433/1679-0359.2023v44n4p1341Semina: Ciências Agrárias; Vol. 44 No. 4 (2023); 1341-1352Semina: Ciências Agrárias; v. 44 n. 4 (2023); 1341-13521679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47685/49524Copyright (c) 2023 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessAlberti, Matheus LuzMascareli, Vinícius Avanzi BarbosaGalvan, Diego Costa, Giselle Aparecida NobreGuergoletto, Karla BigettiSpinosa, Wilma2023-10-03T13:32:51Zoai:ojs.pkp.sfu.ca:article/47685Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-10-03T13:32:51Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects
Adição de polpa de pedúnculo de caju na produção de cerveja artesanal Berliner Weisse: aspectos sensoriais e físico-químicos
title Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects
spellingShingle Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects
Alberti, Matheus Luz
Annarcadium occidentale L
Beverages. Brazilian fruit
Fermentation
Tropical fruit.
Annarcadium occidentale L
bebidas fermentadas
Fermentação
Frutas brasileiras
Fruta tropical.
title_short Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects
title_full Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects
title_fullStr Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects
title_full_unstemmed Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects
title_sort Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects
author Alberti, Matheus Luz
author_facet Alberti, Matheus Luz
Mascareli, Vinícius Avanzi Barbosa
Galvan, Diego
Costa, Giselle Aparecida Nobre
Guergoletto, Karla Bigetti
Spinosa, Wilma
author_role author
author2 Mascareli, Vinícius Avanzi Barbosa
Galvan, Diego
Costa, Giselle Aparecida Nobre
Guergoletto, Karla Bigetti
Spinosa, Wilma
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Alberti, Matheus Luz
Mascareli, Vinícius Avanzi Barbosa
Galvan, Diego
Costa, Giselle Aparecida Nobre
Guergoletto, Karla Bigetti
Spinosa, Wilma
dc.subject.por.fl_str_mv Annarcadium occidentale L
Beverages. Brazilian fruit
Fermentation
Tropical fruit.
Annarcadium occidentale L
bebidas fermentadas
Fermentação
Frutas brasileiras
Fruta tropical.
topic Annarcadium occidentale L
Beverages. Brazilian fruit
Fermentation
Tropical fruit.
Annarcadium occidentale L
bebidas fermentadas
Fermentação
Frutas brasileiras
Fruta tropical.
description Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation. In this study, three formulations of Berliner Weisse were developed with various concentrations of barley, wheat malts, and hops. No variations were made in the concentrations of S. cerevisiae, Lacticaseibacillus casei, or cashew pulp. A L. casei-free formulation was used as a control. Physicochemical and sensory parameters were evaluated to characterize the formulations. The physicochemical data allowed for differentiation of the beverages in all evaluated parameters, except for the percentages of titratable acidity and diacetyl. From a sensory perspective, panelists classified the beer as acidic or fruity. The cashew peduncle pulp was proven to be a viable and attractive alternative for the production of Berliner Weisse-style beer with national characteristics and versatility in physicochemical and sensory parameters.
publishDate 2023
dc.date.none.fl_str_mv 2023-09-25
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47685
10.5433/1679-0359.2023v44n4p1341
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47685
identifier_str_mv 10.5433/1679-0359.2023v44n4p1341
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47685/49524
dc.rights.driver.fl_str_mv Copyright (c) 2023 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 44 No. 4 (2023); 1341-1352
Semina: Ciências Agrárias; v. 44 n. 4 (2023); 1341-1352
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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