Title of article :
Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production
Author/Authors :
Nunes, Cassiane S. O Department of Biology and Biotechnology of Microorganisms - State University of Santa Cruz - Ilh´eus 45662.900 - Brazil - Bahian Federal Institute Catu Campus - Catu 48110-000 - Brazil , da Silva, Marı´lia L. C Department of Biotechnology - State University of Feira de Santana - Feira de Santana 44036-900 - Brazil , Camilloto, Geany P Department of Biotechnology - State University of Feira de Santana - Feira de Santana 44036-900 - Brazil , Machado, Bruna A. S University Center SENAI CIMATEC - SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS) - National Service of Industrial Learning–SENAI - Salvador 41650-010 - Bahia, Brazil , Hodel, Katharine V. S University Center SENAI CIMATEC - SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS) - National Service of Industrial Learning–SENAI - Salvador 41650-010 - Bahia, Brazil , Koblitz, Maria Gabriela B Food and Nutrition Center - Federal University of the State of Rio de Janeiro - Rio de Janeiro 21941-901 - Brazil , Carvalho, Giovani B. M Department of Biotechnology - State University of Feira de Santana - Feira de Santana 44036-900 - Brazil , Uetanabaro, Ana Paula T Department of Biology and Biotechnology of Microorganisms - State University of Santa Cruz - Ilh´eus 45662.900 - Brazil
Abstract :
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.
Keywords :
Potential Applicability , Cocoa Pulp , Theobroma cacao L , Adjunct , Beer Production
Journal title :
The Scientific World Journal
