Banca de DEFESA: MARTA OLIVEIRA DE ARAÚJO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : MARTA OLIVEIRA DE ARAÚJO
DATE: 16/07/2024
TIME: 14:00
LOCAL: On line (Plataforma Teams)
TITLE:

Production of spirits and beers made from cassava (Manihot esculenta Crantz) and sweet potato (Ipomoea potatoes)

KEY WORDS:

Cassava, sweet potato, brandy, craft beer, amylases, alcoholic fermentation

PAGES: 63
BIG AREA: Outra
AREA: Multidisciplinar
SUMMARY:

Cassava and sweet potato are starchy tuberous roots widely consumed in various parts of the world. Both are sources of carbohydrates and are valued for their culinary versatility and ease of cultivation. The production of distilled spirits and beers based on these tubers promotes sustainability by utilizing locally grown ingredients. The growing popularity of using regional ingredients is providing a platform for innovation and experimentation, driving diversification in the alcoholic beverage market, and celebrating the richness of food biodiversity. This work aimed at the production of cassava and sweet potato spirits and beers. To produce the spirits, commercial amylases were used to produce the worts, which were then subjected to alcoholic fermentation. After fermentation, the distillates were obtained through a double distillation process, with separation of the head, heart, and tail fractions. The heart fraction of the distillates was analyzed for volatile acidity, aldehydes, esters, and methanol content. The beers were composed of 50% cassava or sweet potato and 50% malt. Mashing occurred for 40 minutes at 75°C with agitation. The alcoholic fermentation process took place at room temperature for 7 days. For the maturation stage, the beers were stored in a refrigerator at 5°C for 15 days. Beer bottles were sealed and stored at room temperature for 15 days to allow carbon dioxide formation. The results showed that the cassava and sweet potato spirits had low acidity (32.94-36.87 mg/100 mL), low methanol content (7.12-9.60 mg/100 mL), and an alcohol content of 37.7-37.8%, thus meeting the parameters required by regulations. The cassava and sweet potato beers showed high levels of phenolic compounds (111.25-196.97 mg/100 mL) and antioxidant activity (0.99-1.30 Mmol⋅g^-1 TEAC for the DPPH method and 0.99-6.00 Mmol⋅g^-1 TEAC for the ABTS method), with an alcohol content of 5.2-5.5°GL. This study resulted in the efficient production of cassava and sweet potato spirits on a laboratory scale, demonstrating significant potential for the commercial production of these spirits. The spirits have the potential to benefit rural producers and boost the local economy due to their high added value, promoting economic development and agricultural diversification. Similarly, beers made with ingredients such as cassava and sweet potato showcase the utilization of these resources, arousing consumer interest, and demonstrating a high antioxidant activity that may confer health benefits to consumers.

COMMITTEE MEMBERS:
Presidente - 1697332 - DANIELA CASTILHO ORSI
Interna - 1804508 - ELIANA FORTES GRIS
Externa à Instituição - CAINARA LINS DRAEGER - FACELS
Externa à Instituição - VANIA SILVA CARVALHO - IFGOIANO