PINHEIRO, L. S. S.; http://lattes.cnpq.br/3226390410524973; PINHEIRO, Larissa da Silva Santos.
Abstract:
Currently, beer is one of the most consumed beverages in Brazil and in the world, and
more and more, small, and medium-sized breweries are emerging with different recipes.
With regard to beer formulations, the search for more attractive products that minimize
the negative effects of alcohol is growing in the market. With the premise of a new beer
and adding natural and easily obtainable products to it, we use propolis, as it is natural
and can be introduced at various points in the brewing process, protecting it from
oxidation and adding a different flavor to the drink. However, a major problem faced by
medium and small breweries lies in the management of their waste generated in
production. Thus, the objective of this work was to develop a beer added with two
different propolis extracts, studying the kinetics of fermentation, semi-solid fermentation
and the kinetics of drying resulting from beer production. Alcoholic fermentation, solid
state fermentation with experimental design 22 and; the drying kinetics, applying
mathematical models. In alcoholic fermentation, experiments C and E with 4% extract
potentiated the process, obtaining better kinetics, greater substrate consumption and
greater cell growth with higher concentrations of ethanol in less time. The use of the
extract as an adjunct proved to be efficient in beer, providing higher concentrations of
bioactives, with an alcohol content of 4.5% on average. In solid state fermentation, the
highest temperatures between 35 and 40°C and the highest yeast concentrations of 15%
and 20% had the greatest influence, resulting in significant levels for the response
variables. The first-order mathematical model represented the responses well, being
statistically significant and predictive. For the drying process of the residue, Page's model
was the one that best represented the process, in addition, there was an increase in the
bioactive ingredients in the dry pale ale residue at different temperatures.