Produção artesanal de aguardente a partir de algaroba (Prosopis juliflora) e sua aceitação por consumidores).

Abstract

The present study aimed to the production of brandy from mesquite (Prosopis juliflora) and analysis of product acceptance in the Paraiba's market. The raw material was chosen because of its extreme abundance in the region. The fruit of the mesquite tree, arising from Monteiro city - PB, were crushed in foraging machine and exposed to pasteurization, 60°C for 1 hour. The bath fermentation liquor, consisting of the aforementioned substrate, the commercialyeast Saccharomyces cerevisiae, sugar to adjust the Brix and water. The fermentation lasted 72 hours, followed by filtration and distillation, through 16 hours. After obtaining, the distillate (825 mL) brandy was rested for 90 days with Umburana (Amburana cearensis) sliversto get better color, taste and fragrance. The waste fermentation (4,150 kg) after 96 hours of natural drying was tapped to feed poultry and goats, and they had no restriction on the use of feed purchased. From the market analysis conducted with 100 people via the Internet, 62% said they would consume liquor obtained from mesquite pods and 53% said they would buy. The Serra de Areia and Triumfobrands were identified as potential competitors. Fifty-four percent (54%) feel the flavor as the main feature for the consumption of such beverages. Therefore, it is possible to use the I I I I I I I I I REVISTA SAÚDE E CIÊNCIA On line, 2014; 3(3): 230-239, set-dez, 2014. I Silva DPD, et al. PRODUÇÃO ARTESANAL DE AGUARDENTE A PARTIR DE ALGAROBA (Prosopis juliflora) 231 mesquite as an alternative source of income in the semiarid in products for human and animal consumption. Keywords: Semiarid; Distilled Beverage; Bioprocess; Animal Feed.