Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters
- 537 Downloads
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 °C at pilot scale (140 L of medium). The addition of banana that changed the concentration of all-malt wort from 10 °P to 12 and 15 °P were evaluated (°P is the weight of the extract or the sugar equivalent in 100 g solution, at 20 °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.
KeywordsBeer Raw materials Adjunct Banana Brewing Fermentation
The authors acknowledge the financial support from Fapesp (Fundação de Amparo à Pesquisa do Estado de São Paulo/Brasil), CAPES (Coordenação para Aperfeiçoamento do Ensino Superior/Brasil), GRICES (Gabinete de Relações Internacionais da Ciência e do Ensino Superior/Portugal), and FCT (Fundação para a Ciência e Tecnologia/Portugal), as well as the assistance from Malteria do Vale, Wallerstein Industrial & Commercial, Johnson-Diversey, Novozymes, and EMATER-MG for supplying brewing materials and banana fruits.
- 2.Bamforth, C. W. (2000). Journal of the Science of Food and Agriculture, 80, 1371–1378. doi: 10.1002/1097-0010(200007)80:9<1371::AID-JSFA654>3.0.CO;2-K.CrossRefGoogle Scholar
- 7.Almeida e Silva, J. B., Lima, U. A., Silva, D. P., Almeida, R. B., & Assis, A. N. (2004). Cerevisia, 29(3), 147–154.Google Scholar
- 10.Casey, G., Magnus, C. A., & Ingledew, W. M. (1984). Applied and Environmental Microbiology, 48, 639–646.Google Scholar
- 11.McCaig, R., McKee, J., Pfisterer, E. A., Hysert, D. W., Munoz, E., & Ingledew, W. M. (1992). Journal of the American Society of Brewing Chemists, 50, 18–26.Google Scholar
- 12.Russel, I., & Stewart, G. G. (1995). Brewing. In: H. J. Rehm, G. Reed (eds.), Biotechnology. New York: VCH, v.9, cap. 11.Google Scholar
- 13.Stewart, G. G., Bothwick, R., Bryce, J., Cooper, D., Cunningham, S., Hart, C., et al. (1997). MBAA Technical Quarterly, 34, 264–270.Google Scholar
- 16.Agu, R. C. (2006). Technical Quarterly—Master Brewers Association of the Americas, 43, 277–280.Google Scholar
- 19.FAO, Food and Agriculture Organization of the United Nations.(2008) FAOSTAT statistics database http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567 (last updated 11 May 2008).
- 21.Loeseck, H. W. (1950). Chemical changes during ripening. Bananas—chemistry, physiology and technology (vol. 4). New York: Interscience.Google Scholar
- 22.ASBC, American Society of Brewing Chemists (1996). Methods of Analysis of American Society of Brewing Chemists. ASBC. 8th. ed. Saint Paul Minnesota. USA.Google Scholar
- 25.Willaert, R. (1991). Cerevisia, 26, 43–49.Google Scholar
- 27.Verstrepen, K. J., Derdelinckx, G., Dufour, J. P., Winderickx, J., Thevelein, J. M., Pretorius, I. S., et al. (2003). Journal of Bioscience and Bioengineering, 96(2), 110–118.Google Scholar
- 28.Engan, S. (1972). Wort composition and beer flavour. II: The influence of different carbohydrates on the formation of some flavour components during fermentation. Journal of The Institute of Brewing. Institute of Brewing (Great Britain), 78, 169–173.Google Scholar
- 29.Younis, 0. S., & Stewart, G. G. (1998). Journal of the Institute of Brewing, 104, 255–264.Google Scholar
- 30.Younis, 0. S., & Stewart, G. G. (1999). Journal of the American Society of Brewing Chemists, 57, 39–45.Google Scholar