Desenvolvimento de fermentado alcoólico de yacon
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2013-02-22
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Universidade Federal de Goiás
Resumo
The yacon is considered a functional food, because of its content of soluble fiber, the
fructooligosaccharides (FOS), however it has a short shelf life and low volume production,
producing an alcoholic fermented as an alternative for these problems. Thus, the aim of the
study was to develop the alcoholic beverage, monitoring chemical changes during the
elaboration process and aging (one year). After that time the antioxidant potential, the
methanol content and an sensory analysis were conducted. The roots of yacon underwent
alcoholic fermentation and the broth was monitored (temperature, pH, total acidity and
soluble solids content) during ten days of the first (fast) fermentation and (density, ash, total
and volatile acidity, tannins and sugars), during ninety days of slow stage of fermentation. At
the end of the slow fermentation, the total acidity was the only requirement that varied
significantly (p <0.05), decreasing over three months . During a year of aging were monitored
ash, total acidity, volatile acidity, free and total SO2, the reducing sugar, sucrose, phenolic
compounds and fructooligosaccharides (FOS). The volatile and total acidity increased
significantly (p <0.05), over time, but at the end still retained within the law. As for the
sugars, including FOS, were consumed during this period, sugesting the ability of yeast to
hydrolyze the soluble fiber. The free and total SO2 decreased significantly, showing its
performance against oxidation product. At the end of aging, methanol content presented was
within those permitted by law, a good antioxidant potential and considerable profile and
sensory acceptance. Thus, there was able to produce a fermented alcoholic from yacon, within
the standards of Brazilian law, thereby becoming an alternative to the consumption of the
roots.
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BRANDÃO, Camila Cheker. Desenvolvimento de fermentado alcoólico de yacon. 2013. f.74. Dissertação ( Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2013.