Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)

Alves, Mariana de Melo; Rosa, Marciane da Silva; Santos, Pedro Paullo Alves dos; Paz, Marcelo Fossa da; Morato, Priscila Neder; Fuzinatto, Mariana Manfroi

doi:10.1590/fst.36119

Cited by 11 publications

(9 citation statements)

References 12 publications

(12 reference statements)

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“…Such pH values could inhibit certain spoilage microorganisms and increase the biological stability of beer [26]. The final pH and acidity values obtained in the beers (pH 3.65-3.66 and total acidity 0.33%) agreed with similar studies by Kawa-Rygielska et al [24] (pH 3.42-3.64), Alves et al [4] (pH 3.90 and total acidity 0.33%) and Costa et al [25] (3.90 and total acidity 0.26%).…”

Section: Physicochemical Characterization Of Passion Fruit Beerssupporting

confidence: 88%

“…The fruit addition in beer production not only adds new flavors, but also promotes residual sweetness, increasing the aroma of beer. Thus, the nutritional and functional values can be further enhanced by incorporating fruits [4]. During fermentation and maturation of fruits beers, flavors, and bioactive compounds, particularly carotenoids and polyphenols, are extracted from fruits.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)

Santos

Bilac

Barbosa

et al. 2022

JEAI

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This study aimed to produce and evaluate the physicochemical characteristics of craft beers with the addition of yellow passion fruit pulp and evaluate the acceptance level of these products by sensory analysis. The addition of 2% (w/v) of passion fruit pulp to beers was performed in two stages: A) in the wort, before the primary alcoholic fermentation and B) in the green beer, after primary alcoholic fermentation and before the maturation stage. The pH, titratable acidity, total soluble solids, reducing sugars and total phenolic compounds were determined in wort and beers, meanwhile, antioxidant capacity, and alcohol content were determined in beers. The passion fruit beers were characterized by pH of 3.65-3.66, acidity of 0.33%, phenolic compound values of 67-68 mg/100 mL, antioxidant activities between 2.45-3.04 mM TEAC by ABTS and 0.62-0.70 mM TEAC by DPPH and alcoholic contents of 4.50-4.70ºGL. The two formulations of passion fruit beers had good acceptance. However, beer B showed higher antioxidant activity and obtained higher scores in flavor and aroma attributes in the sensory analysis compared to the beer A. The results of the present study suggested that quality characteristics of beer can be improved by the addition of passion fruit.

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Section: Physicochemical Characterization Of Passion Fruit Beerssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)

Santos

Bilac

Barbosa

et al. 2022

JEAI

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“…On the other hand, consumers have begun to pay increasing attention to the supply of products, their nutritional impact, and their beneficial effects on health. Therefore, research must be continued to develop new varieties of beer that respond to these trends [ 146 , 147 , 148 , 149 , 150 ]. The two pseudocereals presented in this study are valuable unconventional raw materials, through the technological, functional, and nutritional properties highlighted in specialized studies and applied research in the field.…”

Section: Perspectivesmentioning

confidence: 99%

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Dabija

Ciocan

Chetrariu

et al. 2022

Plants

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Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer—a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.

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“…Similar results were obtained by Pantoja et al (2005), who elaborated a fermented alcoholic beverage from soursop, for which the pH was 3.74. In research conducted by Alves et al (2020), the pH ranged from 3.9 to 4.03 in the three beer formulations created using soursop pulp. The addition of soursop pulp can be a determining factor for the low pH of the beverage after the fermentation process, since the fresh soursop pulp has a pH of between 3.41 and 3.89 (Virgen-Cecena et al, 2019;Velasco-Hernández et al, 2020).…”

Section: Course Of Fermentationmentioning

confidence: 99%

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Santos¹,

Ribeiro²,

Andrade³

et al. 2021

Acta Sci Pol Technol Aliment

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Background. Owing to the scarcity of studies related to the use of soursop (Annona muricata L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using an artisanal method. Materials and methods. To determine the most favorable moment for the inclusion of the fruit, the soursop pulp was added experimentally in three stages of the process: during the boiling of the wort (C01); on the 3 rd day of fermentation (C02); during carbonation, with the use of soursop extract (C03). These treatments were submitted to a preliminary sensory evaluation and C02 was considered the best beer with regards to taste, color, aroma, formation and persistence of the head and clarity. Thus, C02 was evaluated with regards to its physicochemical, microbiological and sensory characteristics. Results. The soursop fruit beer had the following characteristics: density of 1,012; pH 3.62; SSC 6.5 o Brix, alcohol content 4.3 ABV; bitterness 39.3 IBU; and color 7.15 EBC. The centesimal analysis indicated the following amounts: ash 0.2 g/100 g, lipids 0.02 g/100 g, proteins 0.14 g/100 g and, among minerals, Ca and Na predominated in the beverage. The attributes evaluated in the sensory analysis showed an acceptability index greater than 70%, and 74% of the tasters indicated that they would probably buy the beer. Conclusion.It was possible to produce a fruit beer with the addition of soursop pulp during fermentation which ensured the permanence of the sensory characteristics of the fruit.

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Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)

Cited by 11 publications

References 12 publications

Physicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)

Physicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

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