Application of Pau-tenente (Quassia amara L.) as hop replacement in Brazilian low-bitter beer
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.3303/CET2079056 http://hdl.handle.net/11449/221455 |
Resumo: | Beer is a fermented beverage obtained from barley malt and hop under the action of appropriate microorganisms. Hop is typically used to confer bitterness and flavour to beer. Due to its geographical location, Brazil hosts diverse plant species, many of which are used in food applications. The aim of this study was to evaluate the use of the pau-tenente as a substitute for hops in American lager beer production. Five pau-tenente concentrations were tested (from 0.1 to 0.5 g L-1) against standard hopped beer and a commercial beer. Physicochemical (apparent extract, original extract, alcohol content, pH, colour, turbidity, apparent attenuation, and bitterness) and sensory (acceptance and ideal bitterness intensity) analyses were performed Pau-tenente was not found to affect beer physicochemical characteristics and a low concentration use (up to 0, 2 g L-1) yields beers with suitable sensorial parameters. Higher pau-tenente concentrations increase the sensory rejection of beers. Hence, the use 0.1 g L-1 pau-tenente can be a viable alternative to produce American lager beers with low bitterness. |
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Repositório Institucional da UNESP |
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Application of Pau-tenente (Quassia amara L.) as hop replacement in Brazilian low-bitter beerBeer is a fermented beverage obtained from barley malt and hop under the action of appropriate microorganisms. Hop is typically used to confer bitterness and flavour to beer. Due to its geographical location, Brazil hosts diverse plant species, many of which are used in food applications. The aim of this study was to evaluate the use of the pau-tenente as a substitute for hops in American lager beer production. Five pau-tenente concentrations were tested (from 0.1 to 0.5 g L-1) against standard hopped beer and a commercial beer. Physicochemical (apparent extract, original extract, alcohol content, pH, colour, turbidity, apparent attenuation, and bitterness) and sensory (acceptance and ideal bitterness intensity) analyses were performed Pau-tenente was not found to affect beer physicochemical characteristics and a low concentration use (up to 0, 2 g L-1) yields beers with suitable sensorial parameters. Higher pau-tenente concentrations increase the sensory rejection of beers. Hence, the use 0.1 g L-1 pau-tenente can be a viable alternative to produce American lager beers with low bitterness.Postgraduate Program in Food Science and Engineering São Paulo State UniversityDepartment of Food Engineering and Technology São Paulo State UniversityPostgraduate Program in Food Science and Engineering São Paulo State UniversityDepartment of Food Engineering and Technology São Paulo State UniversityUniversidade Estadual Paulista (UNESP)Schuina, Guilherme L. [UNESP]Solis-Méndez, Arturo [UNESP]Molina-Quintero, Mariana [UNESP]Quelhas, João O.F. [UNESP]Oliveira, Mariana D. [UNESP]Del Bianchi, Vanildo L. [UNESP]2022-04-28T19:28:34Z2022-04-28T19:28:34Z2020-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article331-336http://dx.doi.org/10.3303/CET2079056Chemical Engineering Transactions, v. 79, p. 331-336.2283-9216http://hdl.handle.net/11449/22145510.3303/CET20790562-s2.0-85082766355Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengChemical Engineering Transactionsinfo:eu-repo/semantics/openAccess2022-04-28T19:28:34Zoai:repositorio.unesp.br:11449/221455Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:41:28.319397Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Application of Pau-tenente (Quassia amara L.) as hop replacement in Brazilian low-bitter beer |
title |
Application of Pau-tenente (Quassia amara L.) as hop replacement in Brazilian low-bitter beer |
spellingShingle |
Application of Pau-tenente (Quassia amara L.) as hop replacement in Brazilian low-bitter beer Schuina, Guilherme L. [UNESP] |
title_short |
Application of Pau-tenente (Quassia amara L.) as hop replacement in Brazilian low-bitter beer |
title_full |
Application of Pau-tenente (Quassia amara L.) as hop replacement in Brazilian low-bitter beer |
title_fullStr |
Application of Pau-tenente (Quassia amara L.) as hop replacement in Brazilian low-bitter beer |
title_full_unstemmed |
Application of Pau-tenente (Quassia amara L.) as hop replacement in Brazilian low-bitter beer |
title_sort |
Application of Pau-tenente (Quassia amara L.) as hop replacement in Brazilian low-bitter beer |
author |
Schuina, Guilherme L. [UNESP] |
author_facet |
Schuina, Guilherme L. [UNESP] Solis-Méndez, Arturo [UNESP] Molina-Quintero, Mariana [UNESP] Quelhas, João O.F. [UNESP] Oliveira, Mariana D. [UNESP] Del Bianchi, Vanildo L. [UNESP] |
author_role |
author |
author2 |
Solis-Méndez, Arturo [UNESP] Molina-Quintero, Mariana [UNESP] Quelhas, João O.F. [UNESP] Oliveira, Mariana D. [UNESP] Del Bianchi, Vanildo L. [UNESP] |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Schuina, Guilherme L. [UNESP] Solis-Méndez, Arturo [UNESP] Molina-Quintero, Mariana [UNESP] Quelhas, João O.F. [UNESP] Oliveira, Mariana D. [UNESP] Del Bianchi, Vanildo L. [UNESP] |
description |
Beer is a fermented beverage obtained from barley malt and hop under the action of appropriate microorganisms. Hop is typically used to confer bitterness and flavour to beer. Due to its geographical location, Brazil hosts diverse plant species, many of which are used in food applications. The aim of this study was to evaluate the use of the pau-tenente as a substitute for hops in American lager beer production. Five pau-tenente concentrations were tested (from 0.1 to 0.5 g L-1) against standard hopped beer and a commercial beer. Physicochemical (apparent extract, original extract, alcohol content, pH, colour, turbidity, apparent attenuation, and bitterness) and sensory (acceptance and ideal bitterness intensity) analyses were performed Pau-tenente was not found to affect beer physicochemical characteristics and a low concentration use (up to 0, 2 g L-1) yields beers with suitable sensorial parameters. Higher pau-tenente concentrations increase the sensory rejection of beers. Hence, the use 0.1 g L-1 pau-tenente can be a viable alternative to produce American lager beers with low bitterness. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 2022-04-28T19:28:34Z 2022-04-28T19:28:34Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.3303/CET2079056 Chemical Engineering Transactions, v. 79, p. 331-336. 2283-9216 http://hdl.handle.net/11449/221455 10.3303/CET2079056 2-s2.0-85082766355 |
url |
http://dx.doi.org/10.3303/CET2079056 http://hdl.handle.net/11449/221455 |
identifier_str_mv |
Chemical Engineering Transactions, v. 79, p. 331-336. 2283-9216 10.3303/CET2079056 2-s2.0-85082766355 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Chemical Engineering Transactions |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
331-336 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129347046866944 |