Estudo da cinetica bioquimica e sensorial de diferentes tipos de cervejas brasileiras / Study of biochemical and sensorial cinetic of different types of brazilian beer

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

Beer is a beverage obtained through alcoholic fermentation of malt wort, usually made of barley, which could be added of other cereals, such as corn, rice or wheat. Its alcoholic content is between 3% and 8%. The beer can be considered a good source of polyphenols derived both from malt or hop. Due to its antioxidant capacity and low alcoholic content, it?s able to improve plasma antioxidant activity, reducing the risk of cardiovascular diseases, without the negative effects of high doses of alcohol. The beer is an unstable product that is involved in a series of chemical, physical and sensorial transformations during its shelf life. The objective of this study is to evaluate the oxidative profile of three different types of beer during their shelf life, analyzed through biochemical and sensorial assays. Samples were aged in a natural (4 months) and forced way (6 days at 42°C), and tests were performed periodically along this period. The applied tests were: Total polyphenol content, hydrogen-donating ability (DPPH), total antioxidant status (ABTS.+), reducing power, copper reducing activity, quantitative descriptive analysis and consumer acceptance. Results showed that polyphenol content decreased during the first 2 weeks of aging and remained constant after that. The antioxidant capacity of beer decreased up to 50% of its initial value during the aging period. The biochemical tests applied to the beer submitted to forced aging had no changes in total polyphenol content or antioxidant capacity. The descriptive tests showed an increase in cardboard aroma and flavor, which are the most important sensorial indicators of the oxidative process in beer, a decrease in bitter taste and a higher sweet taste perception. Product acceptance was satisfactory to all samples, and it seems not to be related to the type of beer or aging period

ASSUNTO(S)

capacidade antioxidante beer aging phenolic compounds cerveja analise sensorial antioxidant capacity sensory analysis compostos fenolicos envelhecimento

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