Physico-chemical and microbial analysis of Wheat Craft Beer added with Ginger (Zingiberofficinale roscoe)

Physico-chemical and microbial analysis of Wheat Craft Beer added with Ginger (Zingiberofficinale roscoe)

Barbetta, Paulo V. C.; Matsubara, Amanda K.; Plath, Ariane Rodrigues; S. Neto, Ermelindo de Souza; Campelo, Daniel Dantas; Moreira, Isabel Craveiro; Sakanaka, Lyssa Setsuko

Artigo Completo:

Beer is the first most sold alcoholic drink in the world, and wheat beer is one of the featured craft beers, which contributes to the increasing market expansion of craft beers in Brazil. This study aimed to evaluate the use of ginger on craft wheat beer properties. Three formulations were developed named: control (no ginger added), T1 (0,75% (m/v) of ginger) and T2 (1% (m/v) of ginger). The developed formulations were subjected to physico-chemical analysis, antioxidant activity determination and microbiological evaluation. The microbiological analysis agreed with specified standards of legislation, which showed that there were no contamination of the product. The physico-chemical parameters were characteristic of a craft beer, statistical analysis showed that significant differences were found for titratable acid among formulations. It can be conclude that the ginger addition in the development of craft wheat beers held successfully, since the analytical standards were attended and beverages showed antioxidant properties.

Beer is the first most sold alcoholic drink in the world, and wheat beer is one of the featured craft beers, which contributes to the increasing market expansion of craft beers in Brazil. This study aimed to evaluate the use of ginger on craft wheat beer properties. Three formulations were developed named: control (no ginger added), T1 (0,75% (m/v) of ginger) and T2 (1% (m/v) of ginger). The developed formulations were subjected to physico-chemical analysis, antioxidant activity determination and microbiological evaluation. The microbiological analysis agreed with specified standards of legislation, which showed that there were no contamination of the product. The physico-chemical parameters were characteristic of a craft beer, statistical analysis showed that significant differences were found for titratable acid among formulations. It can be conclude that the ginger addition in the development of craft wheat beers held successfully, since the analytical standards were attended and beverages showed antioxidant properties.

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DOI: 10.5151/biochem-vsimbbtec-22202

Referências bibliográficas

• [1] BELLIK, YUVA. Total antioxidant activity and antiomicrobial potency of the essencial oil and oleoresin of Zingiber officinale Roscoe. Asian Pacific Journal of Tropical Disease, v. 4, n. 1, p. 40-44, 2014.
• [2] BEER JUDJE CERTIFICATION PROGRAM – BJCP. Disponível em: < http://www.bjcp.org/>. Acesso em: 08 jun. 2015
• [3] FERREIRA, V. S.; MARTINS, P. K. B.; TRINDADE, J. L. F.; TOZETTO, L. M. ENCONTRO de ENGENHARIA e TECNOLOGIA dos CAMPOS GERAIS, 8., 2013, Ponta Grossa. Anais eletrônicos... Ponta Grossa, 2013. Disponível em: <http://www.aeapg.org.br/8eetcg/anais/60122_vf1.pdf>. Acesso em: 17 nov. 2013.
• [4] FREITAS, G. L.; KUSKOSKI, E. M.; GONZAGA, L.; FETT, R. Avaliação da atividade antioxidante de diferentes cervejas aplicando os métodos ABTS e DPPH.vol. 17, n.3, p. 303-307, jul-set. 2006.
• [5] VENTURINI FILHO,W. G. Tecnologia de Bebidas: matéria prima, processamento e BPF. São Paulo: Editora Edgar Blucher, 2005.

Como citar:

Barbetta, Paulo V. C.; Matsubara, Amanda K.; Plath, Ariane Rodrigues; S. Neto, Ermelindo de Souza; Campelo, Daniel Dantas; Moreira, Isabel Craveiro; Sakanaka, Lyssa Setsuko; "Physico-chemical and microbial analysis of Wheat Craft Beer added with Ginger (Zingiberofficinale roscoe)", p-263-266. In: In Anais do V Simpósio de Bioquímica e Biotecnologia - VSIMBBTEC [=Blucher Biochemistry Proceedings].. São Paulo: Blucher, 2015.
ISSN 23595043, DOI 10.5151/biochem-vsimbbtec-22202