文章基本信息

标题：Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage
其他标题：Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage
本地全文：下载
作者：SILVA, Jéssyca Santos ; FERREIRA, Nathalya Bastos Soares ; ASQUIERI, Eduardo Ramirez 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2021
卷号：41
页码：155-162
DOI：10.1590/fst.14420
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products, such as beverages fermented. In view of the above, the objective of this work was to develop fermented alcoholic beverage from the pulp of baru, chemically monitoring the fermentation and aging process. Throughout the processing, the fermented presented behavior as expected, as a decrease of sugars ensuring an effective fermentation without interferents, as high amounts of acetic acid and propagation of deteriorating organisms. With this, it was possible to develop and chemically accompany the alcoholic beverage from pulp of baru, obtaining results that met the brazilian legislation in force for fruit fermented, providing a new source of exploitation of this raw material little explored.
关键词：Dipteryx Alata Vog; cerrado fruit; fruit wine; fermentation.
其他关键词：Dipteryx Alata Vog;cerrado fruit;fruit wine;fermentation