Desenvolvimento, caracterização e atividade antioxidante de cerveja artesanal contendo amaranto
Data
2022-01-17
Autores
Pereira, Caroline Cristina Badini 
Orientadores
Bresolin, Igor Tadeu Lazzarotto
Tipo
Dissertação de mestrado
Título da Revista
ISSN da Revista
Título de Volume
Resumo
A cerveja é uma das mais antigas bebidas apreciadas no mundo e mais representatividade no ramo dos alcoólicos. No contexto nacional, as grandes cervejarias têm fabricação predominante e em escala muito maior do que microcervejarias, as quais tentam ganhar mercado através de relações afetivas sensoriais, com produção mais variada de estilos, diversificando matérias-primas e trazendo abundância de sabor, aroma e corpo. Tradicionalmente, as matérias-primas utilizadas para a produção de cerveja são malte (cevada ou trigo), lúpulo, água e levedo. Complementarmente, utilizam-se adjuntos como o milho e arroz a fim de diminuir custos de produção e diversificar a produção. Há também um interesse considerável da indústria cervejeira em relação à inclusão de adjuntos com potencial funcional visando agregar valor de saúde e qualidade no produto final. O amaranto é um pseudocereal rico em aminoácidos essenciais, ácidos graxos insaturados e minerais; é um grão que apresenta baixo teor de lipídios, além de possuir alto potencial antioxidante, fatores que o torna um excelente composto a ser estudado como adjunto cervejeiro. Neste sentido, o presente trabalho teve como objetivo produzir e caracterizar físico-quimicamente cervejas desenvolvidas com inclusão de amaranto. Foram produzidos três lotes de 30 litros de cervejas padrão do tipo American IPA com o potencial composto funcional, bem como um lote de 30 litros da cerveja sem o composto. O controle de qualidade foi avaliado por meio de análises microbiológicas (coliformes, contagem bolores e leveduras), acidez titulável, densidade, teor alcóolico e atividade antioxidante da cerveja sem e com a adição do adjunto. A partir das análises microbiológicas e físico-químicas verificou-se que os dados obtidos estão dentro dos padrões cervejeiros estabelecidos pela legislação brasileira, com densidade relativa dentro do esperado – entre 1,011 e 1,017 – e graduação alcoólica entre 5,9% e 6,1% ABV, do inglês alcohol by volume. Além disso, a ação antioxidante foi verificada em todos os lotes e a análise estatística dos dados indica diferença estatística entre as amostras com amaranto em comparação com o lote produzido sem o adjunto, indicando que a atividade antioxidante foi de 85% a 87% mais elevada nas cervejas produzidas com amaranto, confirmando superior ação antioxidante e a potencial funcionalidade na cerveja produzida com inclusão amaranto.
Beer is one of the oldest beverages appreciated globally and has a greater representation in the alcoholic branch. In the national context, large breweries have predominant manufacturing and on a much larger scale than microbreweries, which try to gain market share through sensory, affective relationships, with more varied production of styles, diversifying raw materials, and bringing an abundance of flavor, aroma, and body. Traditionally, the raw materials used for beer production are malt (barley or wheat), hops, water, and yeast. Complementarily, adjuncts such as corn and rice are used in order to reduce production costs and diversify production. There is also considerable interest in the brewing industry in including functional adjuncts to add health and quality value to the final product. Amaranth is a pseudocereal rich in essential amino acids, unsaturated fatty acids, and minerals; it is a grain that presents low lipid content. Besides having high antioxidant potential, factors that make it an excellent compound to be studied a beer additive. In this sense, the present work aimed to produce and physicochemically characterize beers developed with amaranth. Three 30-liter batches of standard American IPA beers were produced with the potential functional compound and a 30-liter batch of beer without the compound. The quality control was evaluated through microbiological analysis (coliforms, mold, and yeast count), titratable acidity, density, alcohol content, and antioxidant activity of the beer without and with the adjunct. The microbiological and physicochemical analyses verified that the data obtained are within the beer standards established by the Brazilian legislation, with relative density within the expected – between 1.011 and 1.017 – and alcoholic strength between 5.9% and 6.1% alcohol by volume (ABV). Furthermore, antioxidant action was verified in all batches, and the statistical analysis of the data indicates a statistical difference between the samples with amaranth compared to the batch produced without the adjunct, indicating that the antioxidant activity was 85% to 87% higher in the beers produced with amaranth, confirming superior antioxidant action and potential functionality in beer produced with the inclusion of the amaranth.
Beer is one of the oldest beverages appreciated globally and has a greater representation in the alcoholic branch. In the national context, large breweries have predominant manufacturing and on a much larger scale than microbreweries, which try to gain market share through sensory, affective relationships, with more varied production of styles, diversifying raw materials, and bringing an abundance of flavor, aroma, and body. Traditionally, the raw materials used for beer production are malt (barley or wheat), hops, water, and yeast. Complementarily, adjuncts such as corn and rice are used in order to reduce production costs and diversify production. There is also considerable interest in the brewing industry in including functional adjuncts to add health and quality value to the final product. Amaranth is a pseudocereal rich in essential amino acids, unsaturated fatty acids, and minerals; it is a grain that presents low lipid content. Besides having high antioxidant potential, factors that make it an excellent compound to be studied a beer additive. In this sense, the present work aimed to produce and physicochemically characterize beers developed with amaranth. Three 30-liter batches of standard American IPA beers were produced with the potential functional compound and a 30-liter batch of beer without the compound. The quality control was evaluated through microbiological analysis (coliforms, mold, and yeast count), titratable acidity, density, alcohol content, and antioxidant activity of the beer without and with the adjunct. The microbiological and physicochemical analyses verified that the data obtained are within the beer standards established by the Brazilian legislation, with relative density within the expected – between 1.011 and 1.017 – and alcoholic strength between 5.9% and 6.1% alcohol by volume (ABV). Furthermore, antioxidant action was verified in all batches, and the statistical analysis of the data indicates a statistical difference between the samples with amaranth compared to the batch produced without the adjunct, indicating that the antioxidant activity was 85% to 87% higher in the beers produced with amaranth, confirming superior antioxidant action and potential functionality in beer produced with the inclusion of the amaranth.