Evaluation of Nutritional Supplementation with Palm Oil in High-Gravity Beer Production.

Q1 Agricultural and Biological Sciences
Caroline C A Magalhães, Julia A Romão, Geiza S Araújo, Diego T Santos, Giovani B M De Carvalho
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Abstract

Background: The use of nutritional supplementation of the brewer's wort can be an interesting option to increase cell viability and yeast fermentability.

Objective: This study aims to evaluate the effects of the variables wort concentration and nutritional supplementation with palm oil in the production of beer in high-density wort.

Methods: The process effects were evaluated through the central composite rotational design of type 22 associated with the Response Surface Methodology (RSM). The fermentations were carried out using the commercial Saccharomyces cerevisiae yeast, lager type, at 15°C.

Results: The mathematical models and RSM obtained were an efficienct strategy to determine the optimum fermentation point for the ethanol volumetric productivity (wort concentration of 20.90 °P and palm oil content of 0.19 % v/v) and for the apparent degree of fermentation (wort concentration of 16.90 °P and palm oil content of 0.22% v/v). There was a good correlation between the experimental values observed and predicted by the model, indicating that the fit of the model was satisfactory and it can be inferred that the increase of the wort concentration and the nutritional supplementation with the palm oil reached an ethanol volumetric productivity of 0.55 g/L.h and an apparent degree of fermentation of 50.20 %.

Conclusion: Therefore, it can be concluded that our study demonstrates that nutritional supplementation with palm oil is an alternative and promising option for the breweries to increase productivity. There are recent patents also suggesting the advantages of using alternative nutritional supplements in beverage production.

棕榈油在高重力啤酒生产中的营养补充评价。
背景:使用啤酒麦芽汁的营养补充可以是一个有趣的选择,以增加细胞活力和酵母发酵能力。目的:研究以高密度麦汁为原料,考察麦汁浓度和棕榈油营养补充对啤酒生产的影响。方法:采用22型中心复合旋转设计,结合响应面法(RSM)评价工艺效果。在15°C的条件下,使用商业酿酒酵母(窖藏型)进行发酵。结果:所建立的数学模型和RSM是确定乙醇体积产率(麦汁浓度为20.90°P,棕榈油含量为0.19% v/v)和表观发酵度(麦汁浓度为16.90°P,棕榈油含量为0.22% v/v)最佳发酵点的有效策略。实验结果与模型预测值具有良好的相关性,表明模型拟合良好,可以推断,增加麦汁浓度和添加棕榈油的乙醇体积产率达到0.55 g/L.h,表观发酵度达到50.20%。结论:因此,我们的研究表明,棕榈油的营养补充是酿酒厂提高生产力的另一种有前途的选择。最近的一些专利也表明了在饮料生产中使用替代营养补充剂的好处。
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来源期刊
Recent patents on food, nutrition & agriculture
Recent patents on food, nutrition & agriculture Agricultural and Biological Sciences-Agronomy and Crop Science
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