Produção, caracterização físico-química e análise sensorial de fermentados de caju desenvolvidos por técnicas distintas

• Autor(a) principal: Neves, Waleskha Benevenuto Pinto
• Data de Publicação: 2018
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU)
• Texto Completo: https://repositorio.ufersa.edu.br/handle/prefix/6061
• topic: Caju; Fermentação alcoólica; Saccharomyces cerevisiae; Reator batelada; Cashew; Alcoholic fermentation; Saccharomyces cerevisiae; Batch reactor; CNPQ::CIENCIAS EXATAS E DA TERRA::CIENCIA E TECNOLOGIA

In Northeast Brazil, the cashew tree has affinity for tropical climates and the regions with well defined dry season, predominant characteristics in the region of the semi - arid region. The cashew is classified as pseudofruit, the true fruit is the cashew nut, part with brown coloration and hard consistency. The cashew peduncle, part containing a pulp, has colors in shades of yellow, is made with a purpose of sustaining and feeding the chestnut. Due the great social and economic importance in Brazil, (Anacardium occidentale, Anacardiaceae), it has the high production of fruit regions, is the case of Rio Grande do Norte, however, the high rate of waste is linked to high waste. The main purpose of cashew fermented production is to reduce indices of waste about 90% of production. The high waste of cashew is also linked to the sensitivity of the cashew tree, eventually ruining and losing its quality with ease. Cashews used for the production of natural juice (necessary for fermentation) require only "healthy" fruit, different from that imported for commercialization. The process of alcoholic fermentation is based on the conversion of sugars such as sucrose, glucose and fructose into ethanol and carbon dioxide. In this work, the results of acidity (g / 100mL), pH, gravity (ºBrix) were respectively 0.255 g / 100mL, 4.48 and 13 oBrix. The fermented produced by the fermentation show medium was the alcohol content and the total reducing sugars (ART), resulting in 11.4% alcohol and a concentration of 1.64 g / L of sugars, respectively. The fermented produced by the fermentation show medium was the alcohol content and the total reducing sugars (ART), resulting in 11.4% alcohol and a concentration of 1.64 g / L of sugars, respectively. The Fermented was classified as dry type. Already the fermented by spontaneous fermentation, only an analysed of the alcoholic content was done, which resulted in 11.3% alcohol. From the analysis of laboratory data and sensory analysis, the production with a wide audience of 20 tasters, it was possible to perceive that the production of cashew fermented is viable through both types of process.