Avaliação e aplicação de bagaço de malte e bagaço de mandioca modificados no processo de clarificação de cerveja artesanal
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Data
2022-08-19
Autores
Oliveira, Mariana Dâmaris de Oliveira
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Durante a fabricação de cervejas, alguns compostos podem causar carcterísticas indesejáveis ao produto final, como, por exemplo, a turbidez causada pelo excesso de proteínas. Este trabalho teve como objetivo utilizar agentes clarificadores provenientes de resíduos agroindustriais da indústria cervejeira (bagaço de malte) e de fecularia (bagaço de mandioca). Para tanto, foi feito um tratamento alcalino no bagaço de malte e um tratamento ácido no bagaço de mandioca, de modo a adequá-los para as etapas posteriores. Foi efetuada a caracterização de cada um deles (umidade, cinzas, proteínas, lipídeos, fibras brutas, carboidratos), e realizadas as modificações químicas de oxidação e fosfatação. A eficiência dos tratamentos e das modificações foi avaliada (determinação do teor de grupos carboxilas, determinação do teor de grupos carbonilas, teor de grupos fosfatos, moagem e granulometria, cor, poder de inchamento e solubilidade, termogravimetria, calorimetria exploratória diferencial e raio X) e os produtos obtidos foram aplicados no processo de fabricação de cerveja artesanal, visando à obtenção de uma bebida límpida, com teor de proteínas reduzido, sem alterar suas características sensoriais. Os tratamentos foram eficientes na modificação de componentes dos bagaços (diminuição da quantidade de proteínas e de amido e exposição de celulose). As modificações químicas incluíram cargas negativas em proporções diferentes ao incrementar reagentes modificadores. O processo de moagem foi eficiente em reduzir o tamanho das partículas das amostras tratadas e modificadas, sendo que apenas o bagaço de mandioca oxidado obteve um rendimento menor de partículas finas em moinho de facas, em comparação com as outras amostras. As cervejas avaliadas obtiveram clarificação efetiva para ambas as fontes botânicas de bagaços testados, sendo que algumas modificações alcançaram resultados mais satisfatórios que a goma carragena, durante as etapas de processo e armazenamento. Em um aspecto global, sugere-se que os bagaços têm potencial para clarificação de cerveja artesanal e aumento da estabilidade coloidal durante o envelhecimento. A aplicação desses bagaços modificados pode ser um atrativo para as microcervejarias, pelo fácil acesso e baixo custo, além de ser uma alternativa ambientalmente viável.
During the manufacture of beer, some compounds can cause undesirable characteristics to the final product, such as, for example, turbidity caused by excess proteins. This work aimed to use clarifying agents from agro-industrial residues from the brewing industry (malt bagasse) and starch (cassava bagasse). Therefore, an alkaline treatment was carried out on the malt bagasse and an acid treatment on the cassava bagasse, in order to adapt them for the later stages. The characterization of each one of them (moisture, ashes, proteins, lipids, crude fibers, carbohydrates) was carried out, and the chemical modifications of oxidation and phosphate were carried out. The efficiency of treatments and modifications was evaluated (determination of the content of carboxyl groups, determination of the content of carbonyl groups, content of phosphate groups, grinding and granulometry, color, swelling power and solubility, thermogravimetry, differential scanning calorimetry and X-ray) and the products obtained were applied in the craft beer manufacturing process, aiming to obtain a clear drink, with reduced protein content, without altering its sensory characteristics. It was concluded that the treatments were efficient in modifying bagasse components (reduction in the amount of proteins and starch and exposure of cellulose). Chemical modifications included negative charges in different proportions by increasing modifying reagents. The milling process was efficient in reducing the particle size of the treated and modified samples, and only the oxidized cassava bagasse had a lower yield of fine particles in a knife mill, compared to the other samples. The evaluated beers obtained effective clarification for both botanical sources of tested pomace, and some modifications reached more satisfactory results than the carrageenan gum, during the process and storage stages. In a global aspect, it is suggested that bagasse has the potential to clarify craft beer and increase colloidal stability during aging. The application of these modified bagasse can be an attraction for microbreweries, due to its easy access and low cost, in addition to being an environmentally viable alternative.
During the manufacture of beer, some compounds can cause undesirable characteristics to the final product, such as, for example, turbidity caused by excess proteins. This work aimed to use clarifying agents from agro-industrial residues from the brewing industry (malt bagasse) and starch (cassava bagasse). Therefore, an alkaline treatment was carried out on the malt bagasse and an acid treatment on the cassava bagasse, in order to adapt them for the later stages. The characterization of each one of them (moisture, ashes, proteins, lipids, crude fibers, carbohydrates) was carried out, and the chemical modifications of oxidation and phosphate were carried out. The efficiency of treatments and modifications was evaluated (determination of the content of carboxyl groups, determination of the content of carbonyl groups, content of phosphate groups, grinding and granulometry, color, swelling power and solubility, thermogravimetry, differential scanning calorimetry and X-ray) and the products obtained were applied in the craft beer manufacturing process, aiming to obtain a clear drink, with reduced protein content, without altering its sensory characteristics. It was concluded that the treatments were efficient in modifying bagasse components (reduction in the amount of proteins and starch and exposure of cellulose). Chemical modifications included negative charges in different proportions by increasing modifying reagents. The milling process was efficient in reducing the particle size of the treated and modified samples, and only the oxidized cassava bagasse had a lower yield of fine particles in a knife mill, compared to the other samples. The evaluated beers obtained effective clarification for both botanical sources of tested pomace, and some modifications reached more satisfactory results than the carrageenan gum, during the process and storage stages. In a global aspect, it is suggested that bagasse has the potential to clarify craft beer and increase colloidal stability during aging. The application of these modified bagasse can be an attraction for microbreweries, due to its easy access and low cost, in addition to being an environmentally viable alternative.
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Palavras-chave
Resíduo agroindustrial, Estabilidade coloidal, “Trub”, Celulose, Modificação química, Agroindustrial residue, Colloidal stability, Trub, Cellulose, Chemical modification