The partial substitution of barley malt has been one of the main strategies of breweries to reduce production costs. In Brazil, as in other countries, maize is a raw material that is used mostly for this purpose. Aiming for strategic cost management, some large breweries have adopted a reduction in the time and energy costs of the process. As an example, changes have been made to the traditional mashing curves by reducing the times or omitting the proteolytic step. The objective of this work was to compare the physical and chemical aspects of sweet and bitter worts prepared through experimental design with and without the addition of maize as adjunct, as well as the execution or not of the proteolytic step in mashing. Color, total acidity, extract, total reducing sugars, total phenolic compounds, and proteins content were evaluated. In addition, the antioxidant activity was determined. The wort obtained with maize and not submitted to the proteolytic step presented a bright color as well as reduced phenolic compounds, protein, and antioxidant activity. Comparatively, the action of proteases in the wort resulted in a greater release of total reducing sugars, a more intense color, and a higher content of total nitrogen and phenolic compounds. The results indicate that despite being an alternative to reduce costs in the brewing process, the use of the adjunct and the exclusion of the proteolytic step of mashing will imply a poor wort in regards to nutrition, which can compromise the activity of the yeast during the process and therefore affect the quality of the final product.
Fruit nectars are beverages consisting of important nutrients, with a good extension of shelf life and are well accepted by consumers. Aiming to further enhance their positive characteristics, this study aimed to discuss the reduction of the sugar content present in peach nectar from the sensory analysis of commercial samples. Ranking, acceptance, just-about-right scale and check-all-thatapply (CATA) tests were performed, allowing to observe the eff ect of diff erent sensory attributes on the acceptance of nectars and to defi ne the ideal sugar content. It was found that some commercial samples did not present the ideal sweetness and that the sweetness is not the main attribute on the acceptance of peach nectar, demonstrating the complexity of its food matrix. This complexity seemed to divide consumer preference and it was possible to identify groups that diff er regarding the acceptance of the samples. The sample A has always been in the group of the most accepted samples and, depending on the attribute, it did not diff er signifi cantly from the other samples (p>0.05). The ideal sweetness sample was less accepted due to the strong infl uence of herbal fl avor and herbal aroma in the pulp used in its preparation.
Background: There are two classes of factors that affect cow milk production and, as a consequence, the performance of calves: environmental and genetic factors. Considering the importance of milk production of beef cattle, it is essential to measure the milk production of such cows. However, such estimation presents some difficulties, especially when cows are raised exclusively in a grazing regime. This study aimed to evaluate the milk production and the nutritional composition of beef cows from eight different breed compositions (Angus: ANAN, Hereford: HHHH, Nellore: NENE, Hereford-Angus: HHAN, Angus-Hereford: ANHH, Nellore-Angus: NEAN, Angus-Nellore: ANNE, and Caracu-Angus: CRAN) raised under continuous natural pasture grazing, besides evaluating the calves' adjusted weight at 210 days until weaning.Results: NEAN cows were the most productive but did not differ from ANNE, ANHH, and CRAN, with estimated average yields of 6.2, 5.97, 5.93 and 5.86 kg/day, respectively, throughout the lactation period. NENE cows presented the lowest yields, with a daily average of 4.61 kg, although this value did not differ significantly from those of HHHH, ANAN and HHAN cows, which had means of 4.67, 4.79 and 4.84 kg/day, respectively. Calves of CRAN, NEAN, and ANNE cows were heavier than calves of ANAN, HHAN, HHHH, and NENE cows at weaning, not differing from ANHH cows, which in turn also had heavier calves than HHHH cows. NEAN, ANNE, HHHH and NENE cows had higher concentrations of total solids in milk than ANAN and ANHH.Conclusions: In conclusion, as expected, the crossbreeding of genetically more distant breed increases the milk production of beef cows. Therefore, for cow-calf operations in a subtropical climate, crossbreeding between Angus and Nellore or Caracu can be used as a genetic tool to increase cow maternal ability, through greater milk production and nutrient content, and consequently yielding heavier calves at weaning.
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