Título:	Caracterização e uso do trigo sarraceno (Fagopyrum esculetum) como adjunto na produção de cerveja
Autor(es):	Brasil, Viviane Cristina Buge
Orientador(es):	Ghesti, Grace Ferreira
Assunto:	Cerveja - produção Cerveja sem glúten Trigo sarraceno
Data de publicação:	26-mai-2020
Data de defesa:	13-set-2019
Referência:	BRASIL, Viviane Cristina Buge. Caracterização e uso do trigo sarraceno (Fagopyrum esculetum) como adjunto na produção de cerveja. 2019. xiv, 84 f., il. Dissertação (Mestrado em Química)—Universidade de Brasília, Brasília, 2019.
Abstract:	Buckwheat, also known as common buckwheat (Fagopyrum esculetum), belongs to the eudicotyledons group and is thus formed by two or more cotyledons. Due to its composition, it can be compared to grains of the gramineae family (monocotyledons), so it is called pseudocereal. Its consumption is popular in Asian and Eastern European countries and presented great adaptability in southern Brazil. Currently, it has been widely exported to countries such as Japan and Russia, but few explored nationwide. Given the scenario of cultivation of buckwheat grain in Brazil, the research was developed, evaluating its insertion in beer production. By associating the current buckwheat market with the development and geographical advantages of the Midwest region of Brazil, it is also possible to value its use and commercialization. For this purpose, a scientific and technological prospection was made, mainly in the beer sector, to understand how this grain has been used in beverages. Buckwheat was analyzed in two forms: in natura (TS) and malted (MTS), at bench level and by staggering, through the production of 100 L. In both stages, the physicochemical aspects of the wort were compared with certain standards, in order to understand what changes the replacement of barley malt by buckwheat would cause. In this sense, the wort and the fermentation stage were analyzed, having been investigated the contents of sugars and organic acids, as well as the production of alcohols. In the final product, analyzes of remaining sugars, distance to the final grade, alcohol content, and content of gluten and polyphenols were made, as well as sensory analysis and high-performance liquid chromatography (HPLC) coupled with mass spectrometry (MS) for compound identification from fermentation. The bench results showed that the use of 45% (m/m) of MTS in the wort guaranteed 96.27% dry base extract, which was equivalent to the standard average result. Therefore, MTS was used in the staggering, where the sample of interest was manufactured with 55% (w/w) barley malt and 45% (w/w) buckwheat malt being named 45MTS. For comparison, a standard beer was made from 100% barley malt and was named MCP. Comparison between MCP and 45MTS showed that the use of MTS increases the glucose content in the medium by 3 times, while the maltose and maltotriose chains have balances proportional to the use of barley malt. Another aspect that can be observed was that the use of MTS enables greater colloidal stability during the storage period, a factor associated with a 4-fold “dilution” of gluten content in 45MTS. The sample of interest developed similar aspects to the foam and turbidity pattern and, although it presented subtle differences in aromatic profile and flavors, due to the presence of MTS compounds and reduction reactions related to the composition of this same grain. These factors do not make it impossible to use MTS as an adjunct in a Pilsen beer. Through physicochemical analysis, the content of remaining sugars gave a perspective on the metabolism of yeast during fermentation. In this sense, the alcohol content was lower than the standard, presenting a value of 3.74 ± 0.08% alcohol (v/v) while MCP obtained an alcohol content of 4.39 ± 0.07% (v/v). Another measurement made during the work was the ratio of nitrogen load available to the wort, which increases by more than 60% of the concentration of nitrogenous materials in the medium, which is not seen from the use of other adjuncts. Identification of some compounds by HPLC-MS is also able to demonstrate how MTS affected yeast metabolism due to composition. It was concluded that MTS has a good response when used as an adjunct in the brewing industry, being able to produce standard-like responses (MCP), but its inclusion can also be worked to add floral and spicy characteristics to various beverages, such as beer itself and other beverages such as whiskey, due to the presence of molecules of the lactone and furan groups, as well as the reduction of some aldehydes with such aromas and flavors, which came from the MTS grain.
Unidade Acadêmica:	Instituto de Química (IQ)
Informações adicionais:	Dissertação (mestrado)—Universidade de Brasília, Instituto de Química, Programa de Pós-Graduação em Química, 2019.
Programa de pós-graduação:	Programa de Pós-Graduação em Química
Licença:	A concessão da licença deste item refere-se ao termo de autorização impresso assinado pelo autor com as seguintes condições: Na qualidade de titular dos direitos de autor da publicação, autorizo a Universidade de Brasília e o IBICT a disponibilizar por meio dos sites www.bce.unb.br, www.ibict.br, http://hercules.vtls.com/cgi-bin/ndltd/chameleon?lng=pt&skin=ndltd sem ressarcimento dos direitos autorais, de acordo com a Lei nº 9610/98, o texto integral da obra disponibilizada, conforme permissões assinaladas, para fins de leitura, impressão e/ou download, a título de divulgação da produção científica brasileira, a partir desta data.
Agência financiadora:	Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES).
Aparece nas coleções:	Teses, dissertações e produtos pós-doutorado

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