Inovação tecnológica na fabricação de cerveja funcional: Incorporação da rutina de fava d’anta (Dimorphandra gardneriana Tulasne)

Abstract

Beer is the most consumed alcoholic beverage in the world. Its consumption is associated with festivities and celebrations, being recognized as a drink that contains a variety of bioactive compounds, vitamins and minerals, able to promote benefits when its intake is made in a moderate way. The market is every day looking for different and even unique products, thus arises the field of craft beers. In the brewing market there are some labels that guarantee the functionality and well-being, thanks to the presence of flavonoids that are present in the raw material and the Brazilian biodiversity is full of plants and fruits with this capacity, among them is the routine present in Fava d 'anta. Against, the objective of this research was to study the incorporation of flavonoid rutina, obtained through Fava d'anta (Diporphandra gardneriana Tulasne), in an artisanal beer at different processing points and to study its characteristics and stability. Fava d'anta and rutin purified were characterized by TG techniques, XRD and SEM / EDS. In the sense were developed fourth beer formulations: the RUTBEER Standard, beer standard witbier; RUTBEER 001, added fava d'anta powder, together with hops, during the boiling process; RUTBEER 002, incorporating rutin during beer fermentation; and RUTBEER 003, incorporating rutin during wort boiling. The pH, Alcohol, Index Refraction and Cell Concentration were monitored during the fermentation of the beer formulations. After the bottled samples were characterized for physico-chemical, microbiological and sensorial aspects, the determination of rutin, isoquercetin and kaempferol. The best formulation of RUTBEER was chosen and its physico-chemical, microbiological and sensorial stability for 90 days and stability of the flavonoids present in the sample for 180 days were evaluated. The results were treated by normality test, ANOVA, Tukey and regression analysis. The powdered fava and rutin obtained similar results in the XRD analyzes, where a higher crystallinity value was found in the routine, results that are in agreement with those found in TG, higher amount of thermal events, and EDS, smaller amount of substances, and observed in the micrographs of each compound. During the fermentation, the development of yeast, sugar consumption and the increase of the alcoholic content presented behaviors within acceptable for brewing, and the sample RUTBEER 003 obtained results similar to the RUTBEER Standard. The physical-chemical parameters presented a significant difference between the treatments studied, where the beers varied the alcohol content from 4.78 to 6.04% (v/v), where the samples with lower levels were preferred in the evaluation of the sensorial attributes, the residual sugars content may have helped in this acceptance, since the Brazilian consumer is characterized by the Standard lager. The acidity of the beers underwent a change when added fava or rutina, but all the samples obtained results within the recommended by the legislation. Microbiological parameters were studied to ensure product quality and presentation to consumers through sensory analysis, where the attributes obtained results in the range of hedonic acceptance, with highlights RUTBEER 001 and 003 that present values similar to RUTBEER Standard, and did not present significant differences among themselves in the order-preference test. The presence of residual flavonoids was observed in the three treatments with incorporation, with yields varying from 20% to 83%, but only RUTBEER 003 presented significant values of kaempferol and higher rates of isoquercitrin, by the set of factors the sample RUTBEER 003 was chosen for carrying out the shelf life tests. During the 90 days an increase in total acidity, alcohol content, pH, residual sugars remained stable, microbial growth was not observed, sensorial attributes obtained a significant difference, having a slight decrease, but after 90 days, maintaining in the "I liked moderately" range. The values of rutin and isoquercitrin remained stable during the 180 days of storage, while the value of kaempferol had a significant decrease due to its antioxidant power. With the results presented can be seen that the incorporation of fava d'anta and rutin can be made into craftbrewing, subject to the characteristics of the final product and its technological processes.The treatment with addition of rutin in the boil obtained the best rates of incorporation of the flavonoids, and maintained the stability of physical-chemical, microbiological and sensory parameters during the storage test. With these characteristics the incorporation of rutin in beer is a viable alternative for the development of a new product, reaching the expectations of the consumer market that longs for innovation and functionality.