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Banana as adjunct in beer production: applicability and performance of fermentative parameters.

Authors :
Carvalho GB
Silva DP
Bento CV
Vicente AA
Teixeira JA
Felipe Md
Almeida E Silva JB
Source :
Applied biochemistry and biotechnology [Appl Biochem Biotechnol] 2009 May; Vol. 155 (1-3), pp. 356-65. Date of Electronic Publication: 2008 Dec 17.
Publication Year :
2009

Abstract

Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor depends on the wort composition, on the yeast strain, and mainly on the process conditions. In this context, banana can also be a raw material favorable to alcoholic fermentation being rich in carbohydrates and minerals and providing low acidity. In this work, the objective was to evaluate the performance of wort adjusted with banana juice in different concentrations. For this, static fermentations were conducted at 15 degrees C at pilot scale (140 L of medium). The addition of banana that changed the concentration of all-malt wort from 10 degrees P to 12 and 15 degrees P were evaluated ( degrees P is the weight of the extract or the sugar equivalent in 100 g solution, at 20 degrees C). The results showed an increase in ethanol production, with approximately 0.4 g/g ethanol yield and 0.6 g/L h volumetric productivity after 84 h of processing when concentrated wort was used. Thus, it was concluded that banana can be used as an adjunct in brewing methods, helping in the development of new products as well as in obtaining concentrated worts.

Details

Language :
English
ISSN :
1559-0291
Volume :
155
Issue :
1-3
Database :
MEDLINE
Journal :
Applied biochemistry and biotechnology
Publication Type :
Academic Journal
Accession number :
19089653
Full Text :
https://doi.org/10.1007/s12010-008-8458-y