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

Authors
  • ALVES, Mariana de Melo
  • ROSA, Marciane da Silva
  • SANTOS, Pedro Paullo Alves dos
  • PAZ, Marcelo Fossa da
  • MORATO, Priscila Neder
  • FUZINATTO, Mariana Manfroi
Publication Date
Dec 01, 2020
Source
Scientific Electronic Library Online - Brazil
Keywords
Language
English
License
Green
External links

Abstract

Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elaborated, evaluating the following parameters: °Brix, pH, density, alcohol content, total acidity, real extract, primitive extract, color and sensory acceptability. Results revealed that the samples were in accordance with the standards established by legislation. In the sensory analysis through the acceptance test, both pure malt beer and adjunct formulations exposed good acceptance in relation to the analyzed attributes. Regarding the beer formulations development, the results were satisfactory, ensuring quality artisanal beer varieties.

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