Use of carqueja (Baccharis trimera(Less.) DC. Asteraceae) as a total substitute for hops in the production of lager beer

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorState Univ Feira de Santana-
Autor(es): dc.creatorSchuina, Guilherme Lorencini [UNESP]-
Autor(es): dc.creatorQuelhas, Joao Olavo Figueiredo [UNESP]-
Autor(es): dc.creatorCarvalho, Giovani Brandao Mafra de-
Autor(es): dc.creatorDel Bianchi, Vanildo Luiz [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:11:09Z-
Data de disponibilização: dc.date.available2022-02-22T00:11:09Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-07-09-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/jfpp.14730-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/197048-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/197048-
Descrição: dc.descriptionThis work aimed to evaluate carqueja as a substitute for hops in the production of craft lager beers. Six beers were produced, one using hops, and five using different carqueja concentrations (1 to 5 g/L), and evaluated alongside a commercial beer. Physicochemical (apparent extract, original gravity, alcohol content, pH, color, turbidity, apparent attenuation, and bitterness) and sensory (acceptance, bitterness intensity, ideal bitterness intensity, and purchase intention) analyses were performed, allowing us to conclude that the substitution of hops with carqueja had no negative effects on beer's physicochemical characteristics. Regarding sensory characteristics, sensory acceptance was similar for all the experimental beers made, and for the commercial beer. Our results show that carqueja can be a viable alternative for hops substitution in craft low-bitter beer production. Practical applications This work describes a new approach to produce beer without using hops. Carqueja is a vegetable well found and produced in Brazil, while hops have negative aspects in the cultivation in this country. The study demonstrated that carqueja beer has sensory acceptance similar to the hop beer, and the carqueja bitterness was, by the evaluators, close to the ideal bitterness in beer.-
Descrição: dc.descriptionSao Paulo State Univ, Postgrad Program Food Sci & Engn, Cristovao Colombo St 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil-
Descrição: dc.descriptionState Univ Feira de Santana, Dept Biotechnol, Feira De Santana, BA, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, Dept Food Engn & Technol, Sao Paulo, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, Postgrad Program Food Sci & Engn, Cristovao Colombo St 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, Dept Food Engn & Technol, Sao Paulo, Brazil-
Formato: dc.format8-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-Blackwell-
Relação: dc.relationJournal Of Food Processing And Preservation-
???dc.source???: dc.sourceWeb of Science-
Título: dc.titleUse of carqueja (Baccharis trimera(Less.) DC. Asteraceae) as a total substitute for hops in the production of lager beer-
Tipo de arquivo: dc.typelivro digital-
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