Production and physicochemical characterization of craft beer with ginger (<i>Zingiber officinale</i>)

TOZETTO, Luciano Moro; NASCIMENTO, Revenli Fernanda do; OLIVEIRA, Mariel Hang de; VAN BEIK, Junior; CANTERI, Maria Helene Giovanetti

doi:10.1590/fst.16518

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 39 (4) • Oct-Dec 2019 • https://doi.org/10.1590/fst.16518 copy

Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This work aims to produce and to characterize physical-chemically an added craft beer of ginger, as well as its sensorial attributes, due to the new demand for products with innovative flavors. The traditional method of production of beer craft type Pilsen was used, with addition of 2 g L-¹ of ginger chips in the maturation stage. The final product presented alcoholic content of 3.40 °GL, primitive extract of 7.81 °P, real degree of fermentation of 68.71%, energy value of 115 KJ mL-1, bitterness of 21.5 B.U, pH of 4.46 and color of 7.13 E.B.C. Regarding the minerals, it presented (mg L^-1) 58.4 of magnesium; 21.2 of sodium; 412.5 of potassium; 0.06 of iron; 0.23 of copper and 0.04 of zinc. In the sensorial evaluation, the index of global acceptability was of 92%, being others appraised attributes (color, flavor, aroma, appearance and bitterness) with index above 70%. As for the purchase intention, most of the fitting room indicated that they would buy (91%). A chemometric approach indicated that our beer added of ginger showed different characteristics from the others samples classified as pure malt, due to the alcohol, apparent and real degrees of fermentation, energy, potassium and magnesium contents.

Keywords:
craft beer; agroindustrial innovation; Zingiber officinale

Samples	AV (v/v)	EX (°Plato)	RDF (%)	ADF (m/m)	CAL (KJ/ 100 mL)	BIT (B.U.)	pH	COR (EBC)
Pós beer	3.40	7.81	68.71	84.15	115.44	21.55	4.46	7.13
2	4.56	10.84	65.61	79.64	162.70	24.25	4.69	11.78
3	4.65	11.45	63.19	76.52	172.59	14.90	4.65	7.05
4	5.20	12.63	63.75	77.01	191.38	11.75	4.65	11.85
5	4.97	11.39	67.96	82.50	171.20	15.00	4.69	7.38
6	5.11	11.24	70.86	86.16	168.53	7.00	4.68	12.05
7	4.39	10.89	62.84	76.18	163.80	15.00	4.93	8.88
8	5.16	12.02	66.65	80.74	181.34	13.90	4.98	10.30
9	4.83	11.14	67.61	82.10	167.35	9.00	4.57	7.20
10	4.65	10.56	68.87	83.79	158.00	6.50	4.50	6.05
11	5.26	11.24	72.91	88.75	168.34	15.75	4.34	9.28
12	5.18	11.45	70.32	85.46	171.94	19.25	4.69	7.30
13	4.89	11.68	65.09	78.84	176.10	11.75	4.48	16.65
14	5.37	12.47	66.74	80.78	188.46	24.50	4.37	20.40
15	4.50	10.21	69.04	84.06	152.49	14.60	4.44	14.65
16	1.95	9.44	32.51	39.06	143.81	5.10	3.47	17.44
17	4.40	10.43	65.97	80.17	156.28	6.75	4.24	6.13
18	4.22	10.91	60.34	73.05	164.41	14.85	4.69	12.13
19	4.72	10.85	67.89	82.50	162.72	15.00	4.37	5.00
20	4.85	11.48	65.78	79.75	172.75	14.25	4.11	6.53
21	4.59	10.55	67.93	82.61	157.97	9.00	4.28	6.65
22	4.86	11.24	67.41	81.83	168.85	13.50	4.25	7.35
23	4.51	10.74	65.51	79.53	161.19	13.50	4.08	5.68
24	4.78	11.20	66.48	80.67	168.37	7.25	4.47	5.83
25	4.57	10.70	66.75	81.10	160.42	11.40	4.35	5.45
26	4.75	11.08	66.84	81.15	166.35	11.25	4.33	5.40
27	4.47	10.44	66.99	81.44	156.31	7.75	4.30	4.75
27	4.51	10.49	67.00	83.51	159.31	11.50	4.04	4.95
29	4.59	10.73	66.80	81.16	160.89	11.00	4.21	5.00

Samples	Magnesium (mg L^-1)	Sodium (mg L^-1)	Potassium (mg L^-1)	Copper (mg L^-1)	Iron (mg L^-1)	Zinc (mg L^-1)
Pós Beer	58.43	21.25	412.50	0.23	<0.06	0.04
2	74.91	22.50	625.00	<0.01	<0.06	0.06
3	80.91	137.50	600.00	<0.01	1.94	0.03
4	72.12	37.50	850.00	<0.01	1.25	0.01
5	74.50	62.50	687.50	0.39	0.56	0.08
6	89.38	37.50	725.00	0.26	0.69	0.01
7	69.16	62.50	712.50	0.68	<0.06	0.02
8	79.01	37.50	675.00	0.21	0.35	<0.003
9	85.16	25.00	675.00	0.55	<0.06	<0.003
10	76.40	25.00	675.00	0.55	<0.06	0.01
11	79.11	25.00	625.00	0.50	<0.06	<0.003
12	78.51	50.00	637.50	0.26	0.56	0.04
13	92.52	75.00	700.00	<0.01	<0.06	0.02
14	95.66	37.50	687.50	<0.01	<0.06	<0.003
15	84.41	25.00	562.50	<0.01	<0.06	<0.003
16	48.22	11.25	412.50	<0.01	<0.06	0.05
17	58.56	21.25	387.50	<0.01	<0.06	0.03
18	65.16	125.00	600.00	<0.01	<0.06	0.08
19	65.65	12.50	475.00	0.07	<0.06	0.1
20	62.46	100.00	387.50	0.18	<0.06	0.07
21	64.50	87.50	375.00	<0.01	<0.06	0.29
22	85.20	62.50	600.00	<0.01	<0.06	<0.003
23	45.07	125.00	325.00	<0.01	<0.06	<0.003
24	67.74	125.00	400.00	<0.01	<0.06	0.02
25	53.54	87.50	325.00	<0.01	<0.06	0.01
26	59.83	62.50	462.50	<0.01	<0.06	<0.003
27	49.34	50.00	437.50	<0.01	<0.06	<0.003
28	49.18	25.00	375.00	<0.01	<0.06	<0.003
29	56.05	50.00	412.50	<0.01	<0.06	<0.003

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] * Corresponding author: revenli_fernanda@hotmail.com