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Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production

التفاصيل البيبلوغرافية
العنوان: Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production
المؤلفون: Cassiane S. O. Nunes, Marília L. C. da Silva, Geany P. Camilloto, Bruna A. S. Machado, Katharine V. S. Hodel, Maria Gabriela B. Koblitz, Giovani B. M. Carvalho, Ana Paula T. Uetanabaro
المصدر: The Scientific World Journal, Vol 2020 (2020)
بيانات النشر: Wiley, 2020.
سنة النشر: 2020
المجموعة: LCC:Technology
LCC:Medicine
LCC:Science
مصطلحات موضوعية: Technology, Medicine, Science
الوصف: The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2356-6140
1537-744X
Relation: https://doaj.org/toc/2356-6140; https://doaj.org/toc/1537-744X
DOI: 10.1155/2020/3192585
URL الوصول: https://doaj.org/article/31f63122fb114837afbc64ceb03b0f6e
رقم الانضمام: edsdoj.31f63122fb114837afbc64ceb03b0f6e
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:23566140
1537744X
DOI:10.1155/2020/3192585