Obtenção da torta da polpa do coco macaúba (acrocomia aculeata) para uso como adjunto para a produção de cerveja especial e fonte de extração de pectina

Abstract

The objective of this research was to produce a special beer using, as an adjunct, the Macaúba coconut pulp pie (Acrocomia aculeata). To obtain the raw material, harvesting, post-harvesting and fruit storage processing routes were established, in order to preserve their nutritional characteristics, aiming at the application of pulp cake for the production of special beer. The processing study was carried out with fruits harvested in two harvests in different years. It was established the standardization of the parameters of the processing of the fruits, through the controlled drying and natural drying, and the evaluation of the humidity and titratable acidity. The physicochemical characterization of the pulp cake selected for the production of special beers showed a high content of fiber, ash, minerals, total sugars and pectin. There were three beer productions. The same formulation was used for the productions, differing in the proportion of adjunct (pulp cake) added to the mashing step. Beer C is the beer produced without the addition of an adjunct. M20 beer produced with the addition of 20% by mass of pulp cake, in relation to the amount of malt and M40 beer produced with 40% of adjunct. The beers were evaluated physicochemically for pH, soluble solids, ash, bitterness, color, titratable acidity, alcohol content, total sugars, pectin, primitive extract, real extract and apparent extract. The M20 and M40 beers presented different physicochemicals and organoleptic characteristics, highlighting the presence of this adjunct. The results of the analyzes showed that the pulp cake is a fermentable adjunct and viable source for the production of special beer. For the analysis of pulp cake as an alternative source of vegetable pectin raw material, pectin was extracted by acid route using hydrochloric acid, acetic acid and citric acid. The extractions showed high yield. The characterization of pectins, for all extractions, showed a high degree of esterification, indicating that they can be used as gelling agents in food processes. The results of the TGA and DSC analyzes of the pectins showed high thermal stability, which confirms that the Macaúba coconut pulp cake shows great potential as an alternative source of pectin.