<p>Cachaça is the second most consumed alcoholic beverage by Brazilians, only losing position for beer. Its manufacturing is divided into handcrafted (still) and industrial (distillation column). The objective of this study was to evaluate the quality of cachaça handcrafted and industrialized in the north central region of Paraná by physicochemical measurements of volatile acidity, alcohol content, pH, copper, higher alcohols, aldehydes, esters, furfural and methanol; as well as to evaluate statistical differences between the origin of the drink for the studied compounds. Three samples of handcrafted cachaça (A101, A102 and A103) and three different industrial samples (B101, B102 and B103) were collected. With respect to the parameters, alcohol content, higher alcohols, esters, furfural and methanol, samples globally exhibited 100% compliance to the boundary values, for aldehydes and volatile acidity, 83.3% had adequate values and 33.3% exhibited unacceptable for determining the values for copper. Therefore, from crafted drinks, only A101, was fully in accordance with the values established by law, while all industrial samples, were consistent. Regarding the origin of the beverage, the handcfated cachaças presented significant difrence from the industrial ones (p≤0.05) for having presented the highest concentration to the levels of volatile acidity, copper, aldehydes and alcohol content. At the same significance level, industrial-scale beverage excelled by the higher alcohols and esters content. One can conclude that the industrial and artisanal drinks are divergent on compounds analyzed, as well as the guarantee of quality standards across the legal limits.</p><p> </p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.114</p>
RESUMO -O objetivo deste trabalho foi estudar o fenômeno da hidratação de grãos de arroz da variedade IRGA-417 para diferentes temperaturas no processo de parboilização tendo por finalidade, compreender o comportamento deste alimento, predizer resultados e desenvolver pontos de controle do processo e do produto final. Foram utilizados grãos em casca com teor de umidade inicial de 12,25%X b.u . embebidos em água destilada nas temperaturas de 35, 45, 55, 60 e 65°C por um período de 15 horas. O aumento da temperatura resultou em acrescente taxa de absorção de água, caracterizando três regiões distintas, transiente, de transição e permanente. A densidade e o comprimento do grão se mantiveram constante ao longo da imersão nos diversos tratamentos térmicos, enquanto volume e raio foram influenciados pelas condições de gelatinização. O modelo proposto por Singh e Kulshrestha ajustou-se satisfatoriamente aos dados experimentais, R² maiores que 97,2% e erro médio relativo entre os dados experimentais e preditos pelo modelo menores que 6%.
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