STUDY OF THE FERMENTATION PROCESS OF MANGABA (Hancornia speciosa Gomes) ALCOHOLIC BEVERAGES

被引：0

作者：

Almeida, F. L. C. ^{[1
]}

Oliveira, E. N. A. ^{[2
]}

Almeida, E. C. ^{[1
]}

Silva, M. O. ^{[1
]}

Araujo, L. F. S. ^{[1
]}

Silva, L. N. ^{[1
]}

Dantas, R. V. C. ^{[1
]}

Polari, I. L. B. ^{[1
]}

机构：

[1] Univ Fed Paraiba, Joao Pessoa, Paraiba, Brazil

[2] Inst Fed Educ Ciencia & Tecnol Rio Grande do Nort, Mossoro, RN, Brazil

来源：

HOLOS | 2020年 / 36卷 / 03期

关键词：

fermentation; total soluble solids; yeast concentration; Saccharomyces cerevisiae; APOCYNACEAE;

D O I：

10.15628/holos.2020.8961

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Mangaba presents great potential for the elaboration of alcoholic beverages, being extremely important the accompaniment of the fermentation process to obtaining these beverages. Thus, this work aimed to monitor and evaluate the kinetic process of fermentation and fermentative parameters of fermented mangaba drinks. Four beverages formulations were prepared with variation of the initial soluble solids content and yeast concentration according to steps and concentrations described in the patent application process BR 10 2018 0758349. It was verified that the kinetic behavior, with the exception of the fermentation time, didn't interfere in the studied variables, and that formulation 3 (higher content of soluble solids and less concentration of yeast) and formulation 4 (higher content of soluble solids and higher concentration of yeast) presented better results mainly in relation to alcohol content, experimental and theoretical ethanol concentration, process yield and product. It concluded that there was no difference in the kinetic behavior, but there were in the fermentative parameters of mangaba drinks.

引用

页数：17

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