Cocoa pulp in beer production: Applicability and fermentative process performance

Nunes, Cassiane da Silva Oliveira; Carvalho, Giovani B. M.; Silva, Marília Lordêlo Cardoso da; Silva, Gervásio Paulo da; Machado, Bruna Aparecida Souza; Uetanabaro, Ana Paula Trovatti

doi:10.1371/journal.pone.0175677

Cited by 12 publications

(7 citation statements)

References 43 publications

(43 reference statements)

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“…Hops are the ingredient responsible, in part, for the aroma and bitterness of beer and, depending on the formulation of the beer recipe, the greater the amount of hops and the boiling time in the wort, the greater the perception of bitterness of the drink (Nunes et al, 2017). The soursop fruit beer was rated with an IBU value of 39.…”

Section: Course Of Fermentationmentioning

confidence: 99%

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

Santos

Ribeiro

Andrade

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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Section: Course Of Fermentationmentioning

confidence: 99%

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

Santos

Ribeiro

Andrade

et al. 2021

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

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“…The fermentative performance also requires special attention when higher percentages of fruits are supplemented to the sweet wort. Nunes et al, and Melo et al, related the addition of 30% of cocoa pulp and 29% of bush passion fruit pulp, respectively, as a complement to malted barley [31,32]. This procedure was accompanied by a temporal evaluation of the following common fermentative parameters: cell growth, substrate consumption (glucose, fructose, maltose, and maltotriose), and ethanol production.…”

Section: Adjunct Addition In Fermentationmentioning

confidence: 99%

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Paiva¹,

Mutz

Conté-Júnior

2021

Antioxidants

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Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.

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“…Apabila tidak diproses, limbah cairan pulpa dapat mencemari lingkungan. Namun demikian, di balik kekurangannya ternyata pulpa dapat diproses lebih lanjut menjadi beragam produk bernilai ekonomi tinggi seperti etanol, asam asetat, herbisida, dan aktivator pengomposan (Widyotomo & Mulato, 2008;Mahadewi, Ganda Putra, & Wrasiati, 2013), serta berbagai bahan makanan dan minuman seperti jus pulpa, nata de kakao, selai, jeli, pektin, dan minuman anggur (Dias, Schwan, Freire, & Dos Santos Serôdio, 2007;Widyotomo & Mulato, 2008;Djoulde, Essia, & Etoa, 2011;Towaha, 2013;Afolabi, Ibitoye, & Agbaje, 2015;Da Silva Oliveira Nunes et al, 2017).…”

Section: Pengelompokan Dan Pemeringkatan Aksesi Berdasarkan Skor Kompunclassified

Pengelompokan 33 Aksesi Kakao Berdasarkan Karakter Morfologi Komponen Buah

Wardiana¹,

Towaha²,

Syafaruddin³

2017

J. tanam. industri dan penyegar

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ABSTRAKIdentifikasi dan pengelompokan aksesi plasma nutfah kakao berdasarkan karakter morfologi komponen buah merupakan langkah awal yang penting dalam kegiatan pemuliaan untuk merakit varietas unggul. Tujuan penelitian adalah mengelompokkan 33 aksesi kakao berdasarkan karakter morfologi komponen buah. Penelitian dilakukan di Kebun Percobaan Pakuwon, Balai Penelitian Tanaman Industri dan Penyegar (Balittri), Sukabumi, mulai bulan Januari sampai Desember 2015. Metode yang digunakan adalah observasi terhadap 33 aksesi kakao Kaliwining (KW) yang ditanam tahun 2012 dengan jarak tanam 3 m x 3 m dan pohon penaung kelapa Genjah Salak umur 26 tahun. Pemilihan 10 sampel pohon per aksesi dilakukan secara acak sederhana, dan panen buah dilakukan dua kali, yaitu pada bulan Februari dan Oktober 2015 berdasarkan musim yang berbeda. Sebanyak 20 sampel buah per aksesi dipilih secara acak sederhana, masing-masing 10 buah untuk setiap waktu panen. Pengamatan dilakukan terhadap 7 karakter komponen buah yang meliputi: (1) bobot segar buah, (2) jumlah biji, (3) bobot segar biji, (4) bobot kering biji, (5) bobot segar kulit buah, (6) jumlah alur kulit buah, dan (7) bobot segar pulpa. Analisis data dilakukan dengan analisis faktor, klaster berhierarki metode Ward's dan diskriminan. Hasil penelitian menunjukkan 19 aksesi kakao tergolong berkarakter komponen biji dan kulit buah yang tinggi, 9 aksesi tergolong berkarakter bobot pulpa yang tinggi, dan 5 aksesi, yaitu KW 162, KW 528, KW 570, KW 571, dan KW 720 tergolong tinggi dalam semua karakter komponen buah. Aksesi-aksesi tersebut potensial untuk dijadikan tetua dalam merakit varietas unggul kakao. Kata kunci: Analisis faktor, dendrogram, kakao, komponen buah, plasma nutfah ABSTRACT Identification and grouping of diverse cacao accessions based on morphological character of pod components is important in breeding activities

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Cocoa pulp in beer production: Applicability and fermentative process performance

Cited by 12 publications

References 43 publications

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

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

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Pengelompokan 33 Aksesi Kakao Berdasarkan Karakter Morfologi Komponen Buah

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