RESUMO
The growing demand for authentic products that provide sensory characteristics combined with health benefits has been the focus of current studies. This study developed a Red Ale style craft beer with spices such as turmeric (T), black pepper (P) and aroma hops (H), used isolated or in mixtures. A mixture design was employed to evaluate the total phenolic compounds and the antioxidant activity in the green and aged beers formulations. The spice extracts influenced the product's shelf-life. The addition of spices into the beers did not affect the physicochemical parameters that classify the Red Ale style, according to the hierarchical cluster analysis, except for aroma hops. A multiresponse optimization approach simultaneously maximized the antioxidant activity and the phenolic compounds in beers. The ideal formulation obtained for green beers was 25% T and 37.5% P and H; for aged beers, the formulation was 50% T, 20% P and 30% H.
Assuntos
Antioxidantes , Humulus , Antioxidantes/análise , Cerveja/análise , Fenóis/análise , EspeciariasRESUMO
O bagaço de mandioca, resíduo da extração de amido, apresenta alto teor de fibras e pode ser utilizado em diversas aplicações, dentre elas biscoitos. Neste trabalho objetivou-se utilizar bagaço de mandioca na produção de cookies. O bagaço foi obtido junto à empresa Cia Lorenz, da cidade de Umuarama-PR, com umidade de 84,21% e 11,20% de amido. As quatro formulações de cookie foram preparadas (F1; F2; F3; F4) empregando variações na proporção farinha de trigo/ bagaço de mandioca (50/00; 27,8/40; 17,8/50; 7,8/60). Os ingredientes foram misturados em batedeira, divididos em porções, laminados na espessura média de 5 mm e cortados em matriz de 30 mm de diâmetro. Os biscoitos foram analisados antes do forneamento (AF) e após o forneamento (DF) quanto: a) ao volume de expansão e b) umidade. Os biscoitos tipo cookies foram avaliados por 100 participantes em relação a aceitação sensorial por atributos e intenção de compra. Avaliou-se o teor de fibra bruta do bagaço de mandioca e dos biscoitos formulados. A umidade (AF/DF) dos biscoitos foi de F1: 28,05%/3,33%; F2: 40,24%/3,77%; F3: 45,19%/4,98% e F4:54,12%/6,17%. O volume de expansão determinado foi de F1: 4,05cm3; F2: 0,77cm3; F3: -0,39cm3; F4: -1,13cm3. O teor de fibras brutas do bagaço foi de quase 17% e dos biscoitos foi de F1: 1,14%; F2: 5,51%; F3: 7,98% e F4: 10,22%, demonstrando quantidade considerável de fibras nos biscoitos acrescidos do bagaço. As amostras F3 e F4 obtiveram altos escores na aceitação global (7,1 e 7,25, respectivamente) e textura (6,07 e 6,13, respectivamente). O maior nível de adição do bagaço de mandioca não proporcionou alteração na cor, aroma e sabor avaliados sensorialmente em relação a amostra isenta de bagaço. Com relação à intenção de compra, as amostras F1, F3 e F4 obtiveram as maiores médias, mostrando que há um potencial mercado para o produto proposto.
Cassava bagasse, the residue of starch extraction, has high fiber content and can be used in various applications, including biscuits. This study aimed at using cassava bagasse in the production of cookies. Bagasse was obtained from Cia Lorenz (Umuarama-PR), with moisture of 84.21±0.04% and 11.20±0.05% starch. Four cookie formulations were prepared (F1; F2; F3; F4) employing variations in the proportion of wheat flour/cassava bagasse (50/00, 27.8/40, 17.8/50, 7.8/60). The ingredients were mixed in the mixer, and divided into portions, laminated at an average thickness of 5 mm and cut in a 30-mm diameter matrix. The biscuits were analyzed before and after baking in relation to volume expansion and moisture. Cookies were evaluated by 100 participants in relation to sensory acceptance by attributes and purchase intention. Crude fiber content of the cassava bagasse and the formulated biscuits were evaluated. Moisture content (FA/DF) of the cookies was F1: 28.05%/3.33%; F2: 40.24%/3.77%; F3: 45.19%/4.98% and F4: 54.12%/6.17%. The expansion volume was F1: 4.05cm3; F2: 0.77cm3; F3: -0.39cm3; F4: -1.13cm3. Crude fiber content of the bagasse was almost 17% and of the biscuits was F1: 1.14%; F2: 5.51%; F3: 7.98% and F4: 10.22%, demonstrating a considerable amount of fiber in the biscuits added to the bagasse. Samples F3 and F4 obtained high scores in global acceptance (7.1 and 7.25, respectively) and texture (6.07 and 6.13, respectively). The higher level of cassava bagasse did not change the color, aroma and taste evaluated in relation to the bagasse-free sample. Regarding the purchase intention, samples F1, F3 and F4 obtained the highest averages, showing that there is a potential market for the proposed product.