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Master's Dissertation
DOI
10.11606/D.97.2015.tde-08102015-163959
Document
Author
Full name
Larissa Graziele Rauber Duarte
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Lorena, 2015
Supervisor
Committee
Silva, João Batista de Almeida e (President)
Schmidt, Flávio Luís
Felipe, Maria das Graças de Almeida
Title in Portuguese
Avaliação do emprego do café torrado como aromatizante na produção de cervejas
Keywords in Portuguese
Aromatizante; Café; Cerveja; Álcool; Análise Sensorial
Abstract in Portuguese
O principal objetivo desse trabalho foi contribuir para o desenvolvimento de uma tecnologia de produção de cerveja empregando café como aromatizante. Primeiro foi avaliado se o café poderia ser usado como adjunto, para isso foram feitas análises em Cromatografia Líquida de Alta Eficiência (HPLC), para avaliar os açúcares presentes em um mosto de cerveja usando como adjunto café. Devido a baixa contribuição de extratos fermentescíveis oriundos do café, resolveu-se que o café não poderia ser usado como adjunto e sim como aromatizante. Realizou-se uma análise sensorial usando a escala do ideal para avaliar a intensidade de café na cerveja considerado ideal pelo consumidor. A amostra utilizada durante o teste foi uma cerveja usando 45% de café como adjunto. 57% dos julgadores consideraram o sabor de café muito mais intenso que o ideal, portanto a cerveja com 45% de café foi reformulada com diferentes concentrações de café, 45%, 35%, 25%, 15% e 0% usando como aromatizante na etapa da fervura. O teor alcóolico das cervejas produzidas se apresentou entre 5,17 a 5,78% (v/v) o que as caracterizaram como cervejas de alto teor alcoólico. Foram realizadas análises microbiológicas, a cada 12 horas, contagens em câmara de Neubauer e expresso em número de células/mL. Após o final da fermentação foram calculados o rendimento, produtividade em álcool e a eficiência do processo, encontrando valores que variaram entre 0,49g/g e 0,50g/g; 0,57g/L.h e 0,63g/L.h e 93,8% e 97,8%, respectivamente. A primeira análise sensorial demonstrou que a cerveja aromatizada com 45% de café foi a mais bem avaliada em todos os quesitos. Analisando os hábitos dos consumidores de cervejas, observou-se um aumento pela procura por cervejas diferenciadas e com mais sabor e uma possível grande aceitação no mercado de cervejas aromatizadas com café. A segunda análise sensorial, comparando a cerveja produzida em escala piloto aromatizada com 45% de café com uma comercial, apresentou ótimas notas para todos os atributos e para a intenção de compra.
Title in English
Evaluation of roasted job as a flavoring in the production of beers
Keywords in English
Flavoring; Coffee; Beer; Alcohol; Sensory Analysis
Abstract in English
The main objective of this study was to contribute to the development of beer production technology using coffee as a flavoring. First it was evaluated whether the coffee could be used as an adjunct, these analysis were made in High Performance Liquid Chromatography (HPLC) to evaluate the sugars present in a beer wort using coffee as deputy. Due to the low contribution of fermentable extracts derived from the coffee, it was resolved that coffee could not be used as an adjunct but as flavoring. We conducted a sensory evaluation using the scale to evaluate the ideal coffee considered ideal intensity in beer by the consumer. The sample used for the test was a beer using 45% of coffee as an adjunct. 57% of the judges considered the much more intense coffee flavor than ideal, so the beer with 45% of coffee was reformulated with different coffee concentrations (45%, 35%, 25%, 15% and 0%) and used coffee as a flavoring in the boiling step. The alcohol content of the beers performed between 5,17 to 5,78% (v/v) what was characterized as high-alcohol beers. Microbiological analyzes were performed every 12 hours, counts in Neubauer chamber and expressed in number of cells/ml. After the end of fermentation were calculated yield, alcohol productivity and efficiency of the process by finding values ranging from 0,49 g/g 0.50 g /g; 0.57g/Lh and 0,63g/Lh and 93,8% and 97,8%, respectively. The first sensory analysis showed that the flavored beer with 45% of coffee was the best evaluated in all aspects and purchase intent. Analyzing consumer habits of beers, there was an increase in the demand for differentiated and beers with more flavor and a possible wide acceptance in the flavored with coffee beer market. The second sensory analysis comparing beer produced in pilot scale flavored with 45% of coffee with a trade made perfect scores for all attributes and purchase intent.
 
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Publishing Date
2015-10-08
 
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