Processo de elaboração e armazenamento de cerveja artesanal tipo lager adicionada de polpa de caju.

Abstract

The use of adjuncts in the processing of craft beers can be an alternative to enrich the sensorial characteristics, in addition to the bioactive properties of the final product. This study aimed to develop and evaluate the chemical, physical-chemical, microbiological and sensorial quality of artisanal Lager beer added with cashew pulp. A 23 with 3 central point factorial design was applied, resulting in 11 experiments, with concentrations varying from 10, 20 and 30% of the must volume, with the aim of analyzing the influence of independent variables: pulp concentration, solids total solubles and fermentation temperature, on the dependent variables: alcoholic content, pH, density, turbidity, extracts, volatile compounds, phenolic compounds, antioxidant activity, sugars, acids and sensory characteristics. Fermentation was carried out in BOD ovens at temperatures of 12, 14 and 16 °C. After manufacturing, the beers were characterized chemically, physically-chemically, microbiologically and sensorially. Three beers were selected and stored under controlled conditions (ambient temperature and humidity, without incidence of light) for 90 days. The concentration of cashew pulp and total soluble solids in the beer formulation, as well as the variation in fermentation temperature, directly influenced the physical-chemical parameters analyzed. The most abundant phenolic compounds in cashew beer formulations were hesperidin, gallic acid and procyadinin A2. Beers formulated with 20% cashew pulp showed greater antioxidant potential. Higher alcohols and esters were predominant in cashew beers, with 1-butanol, 3-methyl alcohol and ethyl acetate ester being the most abundant. Microbiological tests showed satisfactory results. Formulations 10AX, 30CZ and 20BY1 were preferred, classified as having a bitter and alcoholic flavor, malt, hop and floral aroma, refreshing sensation and golden color. During storage, higher concentrations of phenolics and antioxidant activity were noticed for the formulation containing 30% cashew pulp. Acids and carbohydrates showed variable behavior, as did volatile compounds. Cashew beer had good sensory acceptance and the formulation with 20% pulp was the most recommended in the purchase intention test. After 90 days, a lower intensity of the flavor and aroma descriptors of cashew beer was noticed.