Cerveja a partir do blend de cajá com beterraba.

Abstract

Beers are considered one of the most appreciated and easily accessible alcoholic drinks by consumers. In this context, craft beers with unique characteristics fit in, having a wide range of formulations and adjuncts. In order to increase the content of bioactive compounds and the nutritional value of the beer, beetroot and cajá pulp were added, enhancing the drink with new organoleptic, bioactive, nutritional and functional properties, in addition to providing a low alcohol content and a different color. Given this entire context, a major problem faced by breweries is the management of waste generated during production, which is discarded incorrectly, wasted or used only for animal feed. Therefore, the characterization of the cajá and beet pulp, the fermentation kinetics, storage, characterization of the final beer and drying kinetics were carried out, applying mathematical models. In fermentation kinetics, treatments 3 and 4 with 4% beetroot enhanced the process, resulting in greater consumption of residual substrate, greater cell growth and produced greater concentrations of alcohol in a shorter period of time. During the storage period, treatments with higher concentrations of beet showed higher levels of bioactive compounds, with the exception of phenolic compounds and total tannins. The use of beetroot and cajá pulp as an adjunct proved to be efficient in the final beer, providing higher concentrations of carotenoids, betacyanins, betaxanthins and betalains, with a reduced alcohol content, ranging from 3.6% to 3.8%. Regarding the drying of the residue, the Page model was the one that best represented the process, in addition, there was an increase in bioactives in the dry wheat and pilsen residue at temperatures 50°C and 80°C.