Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production
The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymati...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2020/3192585 |
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| author | Cassiane S. O. Nunes Marília L. C. da Silva Geany P. Camilloto Bruna A. S. Machado Katharine V. S. Hodel Maria Gabriela B. Koblitz Giovani B. M. Carvalho Ana Paula T. Uetanabaro |
| author_facet | Cassiane S. O. Nunes Marília L. C. da Silva Geany P. Camilloto Bruna A. S. Machado Katharine V. S. Hodel Maria Gabriela B. Koblitz Giovani B. M. Carvalho Ana Paula T. Uetanabaro |
| author_sort | Cassiane S. O. Nunes |
| collection | DOAJ |
| description | The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth. |
| format | Article |
| id | doaj-art-31f63122fb114837afbc64ceb03b0f6e |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-31f63122fb114837afbc64ceb03b0f6e2025-02-03T06:46:29ZengWileyThe Scientific World Journal2356-61401537-744X2020-01-01202010.1155/2020/31925853192585Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer ProductionCassiane S. O. Nunes0Marília L. C. da Silva1Geany P. Camilloto2Bruna A. S. Machado3Katharine V. S. Hodel4Maria Gabriela B. Koblitz5Giovani B. M. Carvalho6Ana Paula T. Uetanabaro7Department of Biology and Biotechnology of Microorganisms, State University of Santa Cruz, Ilhéus 45662.900, BrazilDepartment of Biotechnology, State University of Feira de Santana, Feira de Santana 44036-900, BrazilDepartment of Biotechnology, State University of Feira de Santana, Feira de Santana 44036-900, BrazilUniversity Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Salvador 41650-010, Bahia, BrazilUniversity Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Salvador 41650-010, Bahia, BrazilFood and Nutrition Center, Federal University of the State of Rio de Janeiro, Rio de Janeiro 21941-901, BrazilDepartment of Biotechnology, State University of Feira de Santana, Feira de Santana 44036-900, BrazilDepartment of Biology and Biotechnology of Microorganisms, State University of Santa Cruz, Ilhéus 45662.900, BrazilThe aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth.http://dx.doi.org/10.1155/2020/3192585 |
| spellingShingle | Cassiane S. O. Nunes Marília L. C. da Silva Geany P. Camilloto Bruna A. S. Machado Katharine V. S. Hodel Maria Gabriela B. Koblitz Giovani B. M. Carvalho Ana Paula T. Uetanabaro Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production The Scientific World Journal |
| title | Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production |
| title_full | Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production |
| title_fullStr | Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production |
| title_full_unstemmed | Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production |
| title_short | Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production |
| title_sort | potential applicability of cocoa pulp theobroma cacao l as an adjunct for beer production |
| url | http://dx.doi.org/10.1155/2020/3192585 |
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