Desenvolvimento de hidromel gaseificado naturalmente
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/18868 |
Resumo: | Mead is a fermented beverage obtained by diluting honey into water with added nutrients and yeast. In some regions of Europe it is a much consumed and appreciated drink, in Brazil, however, it is little known and exploited. The increase in the demand for new biotech products in the food area, such as the development of new honey-based products, can be an important alternative to the flow of production and at the same time an interesting way of adding value to the product. The objective of the present study was to develop and characterize a naturally gaseous mead. Two types of honey were used, wild honey and orange honey, being the physical chemical characterization of the honey. The results of the characterization showed that the raw material presented a quality standard and identity characteristic of the pure honey of bees (Appis mellífera). Knowing the quality of the raw material, three different meads were elaborated: with wild honey, with honey of orange tree and the combination of the two honeys in the proportion of 1: 1. The final mead products mead and gassed mead naturally were characterized by physical-chemical analyzes of phenolic compounds and antioxidants. Among the two products, total acidity contents of the aerated mead presented an increase in relation to the base mead, where the total acidity is slightly higher with wild honey representing around 6.9% more acid than the orange honey as well as the combination of honeys as well as fixed acidity. The consumption of total sugars in the first fermentation for ethanol production ranged from 82.7 to 85.8% and in the second was relatively lower, but the final alcohol content of the two products was 10.6% (v / v). The dry extract contents ranged from 20.18 to 25.86 g L-1 defining the gaseous mead as full-bodied beverages. Both the base mead (179.72 to 213.77 mg EAG L-1) and the gaseous mead (203.40 to 223, 83 mg EAG L-1) presented relevant contents of total polyphenols in their composition. For antioxidant activity by the ABTS radical the base mead with orange honey presented higher antioxidant activity, but already in the aerated mead the highest content was found for the combination of the honeys. Considering that the different types of gaseous mead obtained in the present study had physical chemical characteristics that met the quality standards established by the legislation for mead, a sensorial evaluation of the respective beverages was carried out, through the ordination test, which did not present a 8 significant difference between the meads. The acceptance test showed that the aerated mead of orange honey obtained the highest scores, even though it did not present a difference in all the attributes. Therefore, naturally metered mead is a viable product with good acceptance regardless of the type of honey. |
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Desenvolvimento de hidromel gaseificado naturalmenteDevelopment of naturally gasified hydromelMelFermentaçãoHidromel baseHidromel gaseificadoHoneyFermentationBase meadGaseous meadCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSMead is a fermented beverage obtained by diluting honey into water with added nutrients and yeast. In some regions of Europe it is a much consumed and appreciated drink, in Brazil, however, it is little known and exploited. The increase in the demand for new biotech products in the food area, such as the development of new honey-based products, can be an important alternative to the flow of production and at the same time an interesting way of adding value to the product. The objective of the present study was to develop and characterize a naturally gaseous mead. Two types of honey were used, wild honey and orange honey, being the physical chemical characterization of the honey. The results of the characterization showed that the raw material presented a quality standard and identity characteristic of the pure honey of bees (Appis mellífera). Knowing the quality of the raw material, three different meads were elaborated: with wild honey, with honey of orange tree and the combination of the two honeys in the proportion of 1: 1. The final mead products mead and gassed mead naturally were characterized by physical-chemical analyzes of phenolic compounds and antioxidants. Among the two products, total acidity contents of the aerated mead presented an increase in relation to the base mead, where the total acidity is slightly higher with wild honey representing around 6.9% more acid than the orange honey as well as the combination of honeys as well as fixed acidity. The consumption of total sugars in the first fermentation for ethanol production ranged from 82.7 to 85.8% and in the second was relatively lower, but the final alcohol content of the two products was 10.6% (v / v). The dry extract contents ranged from 20.18 to 25.86 g L-1 defining the gaseous mead as full-bodied beverages. Both the base mead (179.72 to 213.77 mg EAG L-1) and the gaseous mead (203.40 to 223, 83 mg EAG L-1) presented relevant contents of total polyphenols in their composition. For antioxidant activity by the ABTS radical the base mead with orange honey presented higher antioxidant activity, but already in the aerated mead the highest content was found for the combination of the honeys. Considering that the different types of gaseous mead obtained in the present study had physical chemical characteristics that met the quality standards established by the legislation for mead, a sensorial evaluation of the respective beverages was carried out, through the ordination test, which did not present a 8 significant difference between the meads. The acceptance test showed that the aerated mead of orange honey obtained the highest scores, even though it did not present a difference in all the attributes. Therefore, naturally metered mead is a viable product with good acceptance regardless of the type of honey.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO hidromel é uma bebida fermentada obtida pela diluição do mel em água com adição de nutrientes e leveduras. Em algumas regiões da Europa é uma bebida muito consumida e apreciada, no Brasil, no entanto, é pouco conhecida e explorada. O aumento pela procura de novos produtos biotecnológicos na área de alimentos, tais como o desenvolvimento de novos produtos à base de mel pode ser uma alternativa importante para o escoamento da produção e ao mesmo tempo uma interessante forma de agregar valor ao produto. O objetivo do presente estudo foi desenvolver e caracterizar um hidromel gaseificado naturalmente. Foram utilizados dois tipos de mel, sendo mel silvestre e de laranjeira, sendo realizada a caracterização físico química dos méis. Os resultados da caracterização demonstraram que a matéria prima apresentava padrão de qualidade e identidade característico do mel puro de abelhas (Appis mellífera). Conhecendo a qualidade da matéria prima, foram elaborados três diferentes hidroméis: com mel silvestre, com mel de laranjeira e a combinação dos dois méis na proporção de 1:1. Os produtos finais hidromel base e hidromel gaseificado naturalmente foram caracterizados através de análises físico-químicas de compostos fenólicos e antioxidantes. Dentre os dois produtos, teores de acidez total do hidromel gaseificado apresentaram um incremento com relação ao hidromel base, onde a acidez total é levemente mais elevada com mel silvestre representando em torno de 6,9 % mais ácido do que o mel de laranjeira assim como a combinação de méis, assim como na acidez fixa. O consumo de açúcares totais na primeira fermentação para produção de etanol variou de 82,7 a 85,8 % e na segunda foi relativamente inferior, porém o teor alcoólico final dos dois produtos foi de 10, 6 % (v/v). Os teores de extrato seco variaram de 20,18 a 25,86 g L–1 definindo os hidroméis gaseificados como bebidas encorpadas. Tanto o hidromel base (179,72 a 213,77 mg EAG L-1) quanto o hidromel gaseificado (203,40 a 223, 83 mg EAG L-1) apresentaram teores relevantes de polifenóis totais em sua composição. Para atividade antioxidante pelo radical ABTS o hidromel base com mel de laranjeira apresentou maior atividade antioxidante, porém já no hidromel gaseificado o maior teor foi encontrado para a combinação dos méis. Tendo em vista que os diferentes tipos de hidromel gaseificado obtidos no presente estudo apresentaram características físico químicas que atenderam aos padrões de qualidade estabelecidos pela legislação para hidromel, foi realizada a avaliação sensorial das respectivas bebidas, através do teste de ordenação que não apresentou diferença significativa entre os hidroméis. O teste de aceitação demonstrou que o hidromel gaseificado de mel de laranjeira obteve os maiores escores, mesmo não apresentando diferença em todos os atributos. Portanto, o hidromel gaseificado naturalmente é um produto viável com boa aceitação independentemente do tipo de mel.Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências RuraisSautter, Cláudia Kaehlerhttp://lattes.cnpq.br/9384438325422405Penna, Neidi Garciahttp://lattes.cnpq.br/8386196315488275Fogaça, Aline de Oliveirahttp://lattes.cnpq.br/4441961081202251Fortes, Juciane Prois2019-11-08T21:30:41Z2019-11-08T21:30:41Z2017-03-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/18868porAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2019-11-09T06:00:37Zoai:repositorio.ufsm.br:1/18868Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2019-11-09T06:00:37Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Desenvolvimento de hidromel gaseificado naturalmente Development of naturally gasified hydromel |
title |
Desenvolvimento de hidromel gaseificado naturalmente |
spellingShingle |
Desenvolvimento de hidromel gaseificado naturalmente Fortes, Juciane Prois Mel Fermentação Hidromel base Hidromel gaseificado Honey Fermentation Base mead Gaseous mead CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de hidromel gaseificado naturalmente |
title_full |
Desenvolvimento de hidromel gaseificado naturalmente |
title_fullStr |
Desenvolvimento de hidromel gaseificado naturalmente |
title_full_unstemmed |
Desenvolvimento de hidromel gaseificado naturalmente |
title_sort |
Desenvolvimento de hidromel gaseificado naturalmente |
author |
Fortes, Juciane Prois |
author_facet |
Fortes, Juciane Prois |
author_role |
author |
dc.contributor.none.fl_str_mv |
Sautter, Cláudia Kaehler http://lattes.cnpq.br/9384438325422405 Penna, Neidi Garcia http://lattes.cnpq.br/8386196315488275 Fogaça, Aline de Oliveira http://lattes.cnpq.br/4441961081202251 |
dc.contributor.author.fl_str_mv |
Fortes, Juciane Prois |
dc.subject.por.fl_str_mv |
Mel Fermentação Hidromel base Hidromel gaseificado Honey Fermentation Base mead Gaseous mead CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Mel Fermentação Hidromel base Hidromel gaseificado Honey Fermentation Base mead Gaseous mead CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Mead is a fermented beverage obtained by diluting honey into water with added nutrients and yeast. In some regions of Europe it is a much consumed and appreciated drink, in Brazil, however, it is little known and exploited. The increase in the demand for new biotech products in the food area, such as the development of new honey-based products, can be an important alternative to the flow of production and at the same time an interesting way of adding value to the product. The objective of the present study was to develop and characterize a naturally gaseous mead. Two types of honey were used, wild honey and orange honey, being the physical chemical characterization of the honey. The results of the characterization showed that the raw material presented a quality standard and identity characteristic of the pure honey of bees (Appis mellífera). Knowing the quality of the raw material, three different meads were elaborated: with wild honey, with honey of orange tree and the combination of the two honeys in the proportion of 1: 1. The final mead products mead and gassed mead naturally were characterized by physical-chemical analyzes of phenolic compounds and antioxidants. Among the two products, total acidity contents of the aerated mead presented an increase in relation to the base mead, where the total acidity is slightly higher with wild honey representing around 6.9% more acid than the orange honey as well as the combination of honeys as well as fixed acidity. The consumption of total sugars in the first fermentation for ethanol production ranged from 82.7 to 85.8% and in the second was relatively lower, but the final alcohol content of the two products was 10.6% (v / v). The dry extract contents ranged from 20.18 to 25.86 g L-1 defining the gaseous mead as full-bodied beverages. Both the base mead (179.72 to 213.77 mg EAG L-1) and the gaseous mead (203.40 to 223, 83 mg EAG L-1) presented relevant contents of total polyphenols in their composition. For antioxidant activity by the ABTS radical the base mead with orange honey presented higher antioxidant activity, but already in the aerated mead the highest content was found for the combination of the honeys. Considering that the different types of gaseous mead obtained in the present study had physical chemical characteristics that met the quality standards established by the legislation for mead, a sensorial evaluation of the respective beverages was carried out, through the ordination test, which did not present a 8 significant difference between the meads. The acceptance test showed that the aerated mead of orange honey obtained the highest scores, even though it did not present a difference in all the attributes. Therefore, naturally metered mead is a viable product with good acceptance regardless of the type of honey. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-03-02 2019-11-08T21:30:41Z 2019-11-08T21:30:41Z |
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 |
http://repositorio.ufsm.br/handle/1/18868 |
url |
http://repositorio.ufsm.br/handle/1/18868 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
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1805922124805701632 |