Avaliação sensorial e caracterização de cerveja de trigo adicionada de pseudofruto do caju (Anacardium occidentale, L.) e casca de laranja (Citrus sinensis)

• Ano de defesa: 2019
• Autor(a) principal: Menezes, Natália Viviane Santos de
• Orientador(a): Gaban, Socorro Vanesca
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Bebidas fermentadas; Cerveja de trigo; Fruitbeer
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/39653

This study intended to assess four formulations of wheat beer: control; 10% of cashew pseudofruit (Anacardium occidentale) and 0% of orange peels (Citrus sinensis); 0% of cashew pseudofruit (Anacardium occidentale) and 0.6% of orange peels (Citrus sinensis); and 10% of cashew pseudofruit (Anacardium occidentale) and 0.6% of orange peels (Citrus sinensis). In addition, it aimed at understanding the impact of these fruits on the final product in order to develop a higher valued beverage. The drinks were assessed for their physicochemical characteristics (moisture, ash, carbohydrates, proteins, lipids, energy, total acidity, pH, alcohol content, density and primitive, real and apparent extracts) and submitted to sensory evaluation. Microbiological conditions of the formulations were also assessed to guarantee the sanitary quality of the beverage. The obtained results showed that the production of beer with orange peels and cashew apple as adjuncts generated formulations defined as strong (original extracts ≥ 14%), sour (0,22 g of acetic acid/100ml), alcoholic (5.23%) and fruity beers. The addition of fruits to beer formulations results in some physicochemical changes when compared to control sample. Cashew was responsible for changes such as increase of acidity, lower pH (4.12), higher alcoholic content (5.17%) and higher original (23.23%) and apparent (32.13%) extracts in the formulations, improving the beverage profile. Microbiologically, the brewing was efficient. Sensorially, all formulations were in the positive acceptance range, regarding appearance, aroma, color, taste, texture and overall impression; but the addition of cashew and orange peels did not add attributes to the formulations that significantly differentiated them from the control sample. Regarding purchase intention, the formulations were in a medium range with an average grade of 3.6. Therefore, from sensorial and marketing points of view, the addition of cashew apple or orange peels or both adjuncts in the production of beer makes the formulations viable.