Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriais
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/23513 |
Resumo: | The growth in the number of microbreweries as well as beer related new products are the indicative of popularity and potential that this market has to absorb new revenues. The addition of fruit in beer is a centuries-old technique, with the purpose of adding new sensory characteristics to the product. The fruits used in this technique can add compounds capable of increasing beer’s stability and add interesting nutrients for the consumer. Jabuticaba is a fruit native to Brazil known for its pleasant sweet taste and high concentration of phenolic compounds in its peel and seeds. The aim of the following study was to develop and characterize a saison-style beer with the addition of jabuticaba Sabará (Myrciaria jaboticaba (Vell.) Berg). Four formulations were created with the addition of whole jabuticaba berries at different stages of the process (boiling and fermentation) and concentration (15 and 30%). The beers were divided into three groups: beers with the addition of jabuticaba during a boiling step (A and B) which are marked by their high composition of phenolic compounds and antioxidant activity, the aromas γ and α -eudesmol and ethyl octanoate (p <0.05); beers with jabuticaba added during fermentation (C and D), which are distinguished by their higher alcohol content, concentration of procyanidin B1 and the aromas of phenethyl alcohol, phenethyl acetate and decanoate (p <0.05); and the standard beer (P) characterized for the presence of catechin, succinic acid, bitterness (IBU) and the volatile compounds 9-hexadecanoate, 9-decanoate, ethyl hexanoate. During focus group beers with addition of jabuticaba were described with aroma of green leaves and peels and acidic, astringent and fruity herbal taste. The one preferred by the judges was beer C. These results lead to believe that the addition of jabuticaba during the boil step increases the concentration of phenolic compounds, thus the antioxidant capacity of the beers. |
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Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriaisFruit beerVoláteisFenólicosGrupo focalVolatilesPhenolicsFocus groupCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe growth in the number of microbreweries as well as beer related new products are the indicative of popularity and potential that this market has to absorb new revenues. The addition of fruit in beer is a centuries-old technique, with the purpose of adding new sensory characteristics to the product. The fruits used in this technique can add compounds capable of increasing beer’s stability and add interesting nutrients for the consumer. Jabuticaba is a fruit native to Brazil known for its pleasant sweet taste and high concentration of phenolic compounds in its peel and seeds. The aim of the following study was to develop and characterize a saison-style beer with the addition of jabuticaba Sabará (Myrciaria jaboticaba (Vell.) Berg). Four formulations were created with the addition of whole jabuticaba berries at different stages of the process (boiling and fermentation) and concentration (15 and 30%). The beers were divided into three groups: beers with the addition of jabuticaba during a boiling step (A and B) which are marked by their high composition of phenolic compounds and antioxidant activity, the aromas γ and α -eudesmol and ethyl octanoate (p <0.05); beers with jabuticaba added during fermentation (C and D), which are distinguished by their higher alcohol content, concentration of procyanidin B1 and the aromas of phenethyl alcohol, phenethyl acetate and decanoate (p <0.05); and the standard beer (P) characterized for the presence of catechin, succinic acid, bitterness (IBU) and the volatile compounds 9-hexadecanoate, 9-decanoate, ethyl hexanoate. During focus group beers with addition of jabuticaba were described with aroma of green leaves and peels and acidic, astringent and fruity herbal taste. The one preferred by the judges was beer C. These results lead to believe that the addition of jabuticaba during the boil step increases the concentration of phenolic compounds, thus the antioxidant capacity of the beers.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO crescimento na quantidade de micro cervejarias, assim como o substancial número de novos produtos são indicativos da popularidade e do potencial que este mercado tem de absorver novas receitas. A adição de fruta em cerveja é uma técnica secular, com o intuito de agregar novas características sensoriais ao produto. Dependendo da fruta pode-se adicionar compostos capazes de aumentar sua estabilidade e nutrientes interessantes ao consumidor. A jabuticaba é uma fruta nativa do Brasil conhecida pelo seu sabor doce agradável e alta concentração de compostos fenólicos em sua casca e sementes. O objetivo do seguinte estudo foi desenvolver e caracterizar uma cerveja estilo saison com adição de jabuticaba Sabará (Myrciaria jaboticaba (Vell.) Berg). Foram criadas quatro formulações com adição da fruta inteira em diferentes etapas do processo (fervura e fermentação) e concentração (15 e 30%). As cervejas se separaram em três grupos: cervejas com adição de jabuticaba durante a etapa de fervura (A e B) que são marcadas pela sua alta composição de compostos fenólicos e atividade antioxidante, os aromas γ e α -eudesmol e octanoato de etila (p <0,05); as cervejas adicionadas de jabuticaba durante a fermentação (C e D), que se distinguem pelo seu maior teor alcoólico, concentração de procianidina B1 e os aromas álcool fenetílico, acetato de fenetíla e decanoato (p <0,05); e a cerveja padrão (P) que se caracteriza pela presença de catequina, ácido succínico, amargor (IBU) e os compostos voláteis 9-hexadecanoato, 9-decanoato, hexanoato de etila. Durante a sensorial as cervejas com adição de jabuticaba foram descritas com aroma de folhas e cascas verdes, o sabor ácido, adstringente e herbal frutado. A preferida pelos julgadores foi a cerveja C. Esses resultados levam a acreditar que a adição de jabuticaba durante a fervura aumenta a concentração de compostos fenólicos e assim a capacidade antioxidante das cervejas.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBMuniz, Marcelo Barbosahttp://lattes.cnpq.br/6333963543499533Carvalho, Matheus Pereira de2022-07-18T12:54:27Z2021-12-172022-07-18T12:54:27Z2021-08-31info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/23513porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-08-09T12:15:41Zoai:repositorio.ufpb.br:123456789/23513Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-08-09T12:15:41Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriais |
title |
Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriais |
spellingShingle |
Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriais Carvalho, Matheus Pereira de Fruit beer Voláteis Fenólicos Grupo focal Volatiles Phenolics Focus group CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriais |
title_full |
Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriais |
title_fullStr |
Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriais |
title_full_unstemmed |
Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriais |
title_sort |
Elaboração de cerveja estilo saison adicionada de jabuticaba sabará (Myrciaria jaboticaba (Vell.) Berg) – capacidade antioxidante e caracteristica sensoriais |
author |
Carvalho, Matheus Pereira de |
author_facet |
Carvalho, Matheus Pereira de |
author_role |
author |
dc.contributor.none.fl_str_mv |
Muniz, Marcelo Barbosa http://lattes.cnpq.br/6333963543499533 |
dc.contributor.author.fl_str_mv |
Carvalho, Matheus Pereira de |
dc.subject.por.fl_str_mv |
Fruit beer Voláteis Fenólicos Grupo focal Volatiles Phenolics Focus group CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Fruit beer Voláteis Fenólicos Grupo focal Volatiles Phenolics Focus group CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The growth in the number of microbreweries as well as beer related new products are the indicative of popularity and potential that this market has to absorb new revenues. The addition of fruit in beer is a centuries-old technique, with the purpose of adding new sensory characteristics to the product. The fruits used in this technique can add compounds capable of increasing beer’s stability and add interesting nutrients for the consumer. Jabuticaba is a fruit native to Brazil known for its pleasant sweet taste and high concentration of phenolic compounds in its peel and seeds. The aim of the following study was to develop and characterize a saison-style beer with the addition of jabuticaba Sabará (Myrciaria jaboticaba (Vell.) Berg). Four formulations were created with the addition of whole jabuticaba berries at different stages of the process (boiling and fermentation) and concentration (15 and 30%). The beers were divided into three groups: beers with the addition of jabuticaba during a boiling step (A and B) which are marked by their high composition of phenolic compounds and antioxidant activity, the aromas γ and α -eudesmol and ethyl octanoate (p <0.05); beers with jabuticaba added during fermentation (C and D), which are distinguished by their higher alcohol content, concentration of procyanidin B1 and the aromas of phenethyl alcohol, phenethyl acetate and decanoate (p <0.05); and the standard beer (P) characterized for the presence of catechin, succinic acid, bitterness (IBU) and the volatile compounds 9-hexadecanoate, 9-decanoate, ethyl hexanoate. During focus group beers with addition of jabuticaba were described with aroma of green leaves and peels and acidic, astringent and fruity herbal taste. The one preferred by the judges was beer C. These results lead to believe that the addition of jabuticaba during the boil step increases the concentration of phenolic compounds, thus the antioxidant capacity of the beers. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-17 2021-08-31 2022-07-18T12:54:27Z 2022-07-18T12:54:27Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/23513 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/23513 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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1801842997052047360 |