Banca de QUALIFICAÇÃO: HERBERT GAMA VIDAL

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : HERBERT GAMA VIDAL
DATA : 22/03/2019
HORA: 09:00
LOCAL: Sala de aula do PPGCTA-UFRRJ
TÍTULO:

Effect of sugar syrup from sweetpotato purple-fleshed (Ipomoea batatas) on the physicochemical, functional and sensory properties of Lager beer

PALAVRAS-CHAVES:

Anthocyanins; polyphenols; beer adjuncts; enzymatic hydrolysis.

PÁGINAS: 36
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Aproveitamento de Subprodutos
RESUMO:

The beer is the spirituous drink more consumed in the world, being Brazil the third in ranking of the biggest world producers. The beer market that more grows currently in the country is of artisanal and premium beers, what it demonstrates the interest of the consumer in new styles and for differentiated drinks. One of the strategies used in the innovation has been the search of new beer adjuncts, who can make available new sources of sugars or develop of nutritional form the drink. The purple pulp sweet potato (Ipomoea batatasL.) is considered a functional food, contains raised texts of staple fibres, vitamins, polyphenols, anthocyanins and also hypoglycemic properties. Moreover, the same presents good adaptation the different climates and ground, and low cost of production. Because it is a good source of carbohydrates, the tubers are potential candidates for adjunct brewers in place of transgenic corn, the main source used today. Although already beers with the traditional sweet potato use to exist in its prescriptions, the have few studies in literature with the use of the variety of purple pulp, above all using as base of a sugar syrup, which has the advantages of post-boiling addition, easy storage and standardization in the sugar profile. The present work, has objective to evaluate the behavior of the polyphenols and anthocyanins along the productive process of the syrup and the beer to the purple pulp sweet potato base. And also to evaluate the sensorial acceptance of a beer produced with malt and purple pulp sweet potato syrup of sugar as the prime substances sources of carbohydrates.

MEMBROS DA BANCA:
Interno - 026.909.329-03 - CAROLINE MELLINGER DA SILVA - EMBRAPA
Presidente - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Externo à Instituição - LUCIANA CARDOSO NOGUEIRA ARAUJO - IFRJ