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Valorização de cereais tradicionais: aplicação para a indústria cervejeira
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| 45.07 MB | Adobe PDF |
Authors
Abstract(s)
Cereais são um grupo alimentar de alta produção e importância nutricional para a dieta humana. Inseridos nestes, os "cereais tradicionais"possuem valor distinto, devido às suas características agronômicas e nutricionais. A caracterização e adoção destes cereais em diferentes produtos agregam à cadeia produtiva em geral, contribuindo para a melhoria nutricional e inovação. Assim como o mercado cerealista, a indústria cervejeira se alastra por todo o globo, buscando inovações constantemente, seja para a diversificação e destaque da bebida, seja para reduzir custos de fabrico. Vislumbra-se aqui uma oportunidade de incrementar a cadeia de produção de cereais tradicionais e satisfazer a busca pela novidade dentro do mercado cervejeiro. Este estudo investiga o uso de três diferentes cereais tradicionais ibéricos (trigo barbela, cevada rabuda e centeio ibérico) na indústria cervejeira, por meio da produção de malte. De forma geral, os maltes produzidos adéquam-se aos padrões atuais da indústria cervejeira, com exceção da germinação, que apresentou valores razoavelmente abaixo dos relatados na literatura. Na tentativa de otimizar a malteação do trigo barbela, diferentes padrões de malte foram obtidos; todavia, modelos significativos não foram ajustados. Por fim, a influência da torra nas características do malte, com exceção da umidade do malte, não foram constatadas diferenças significativas para os macrocomponentes e perfil de ácidos gordos. No que concerne aos resultados do e-nose, é clara a distinção dentre os tratamentos avaliados.
Cereals production are intimately linked to human history and development, having great nutritional value for the human diet. With more than 3 billion tons in 2022, cereal is the world’s largest crops, being widespread and increasing across the globe, depply intertwined in the diverse production chains. Among the existing varieties of cereals, there is the group of landraces with special value. Propagated and perpetuated regionally by small producers, these have characteristics that have distinction from current homogenic varieties, that arouse nutritional, agronomic and environmental interest. The characterization of these varieties and their adoption in different technologies contributes to the nutritional improvement and innovation of various products, adding value to whole production chain. As well as cereal market, the beer industry is spreading across the globe, and constantly seeking innovations, to distinguish from competitors, achieve new flavors, or for the reduction of manufacturing costs. This represents an opportunity to increase the landrace cereal production chain and satisfy the demand for innovation in the beer market. This researches is to the use of different Iberian’s landraces cereals in the beer industry, for production of malt and beer. In addition, this research also aims to optimize the malting process and evaluate the influence of roasting on fatty acids and other volatile compounds present in malt. In general, the produced malts meet the current standards of the brewing industry, with the exception of germination, which presented values reasonably below those reported in literature. In an attempt to optimize the malting of barbela wheat, different malt patterns were obtained; however, significant models were not adjusted. Finally, the influence of roasting on the malt characteristics, with the exception of malt moisture, showed no significant differences for the macrocomponents and fatty acid profile. Regarding the results of the e-nose, a glaring distinction among the evaluated treatments is evident.
Cereals production are intimately linked to human history and development, having great nutritional value for the human diet. With more than 3 billion tons in 2022, cereal is the world’s largest crops, being widespread and increasing across the globe, depply intertwined in the diverse production chains. Among the existing varieties of cereals, there is the group of landraces with special value. Propagated and perpetuated regionally by small producers, these have characteristics that have distinction from current homogenic varieties, that arouse nutritional, agronomic and environmental interest. The characterization of these varieties and their adoption in different technologies contributes to the nutritional improvement and innovation of various products, adding value to whole production chain. As well as cereal market, the beer industry is spreading across the globe, and constantly seeking innovations, to distinguish from competitors, achieve new flavors, or for the reduction of manufacturing costs. This represents an opportunity to increase the landrace cereal production chain and satisfy the demand for innovation in the beer market. This researches is to the use of different Iberian’s landraces cereals in the beer industry, for production of malt and beer. In addition, this research also aims to optimize the malting process and evaluate the influence of roasting on fatty acids and other volatile compounds present in malt. In general, the produced malts meet the current standards of the brewing industry, with the exception of germination, which presented values reasonably below those reported in literature. In an attempt to optimize the malting of barbela wheat, different malt patterns were obtained; however, significant models were not adjusted. Finally, the influence of roasting on the malt characteristics, with the exception of malt moisture, showed no significant differences for the macrocomponents and fatty acid profile. Regarding the results of the e-nose, a glaring distinction among the evaluated treatments is evident.
Description
Mestrado de dupla diplomação com a UTFPR, Universidade Tecnológica Federal do Paraná
Keywords
Malte Cerveja Inovação Álcool