Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2664
Title: Produção e caracterização de cervejas tipo witbier a partir de malte de trigo e trigo não maltado
Other Titles: Production and characterization of witbier beers from wheat malt and unmalted wheat
Authors: OLIVEIRA, Francielle Sousa
Keywords: Análise sensorial
Cerveja artesanal
Witbier
Trigo
Avaliação físicoquímica
Sensory analysis
Craft beer
Witbier
Wheat
Physical-chemical evaluation
Issue Date: 18-Dec-2017
Publisher: Universidade Federal do Maranhão
Abstract: ABSTRACT The consumption of wheat beer and more grows in Brazil, in the category of imported special beers. This work had the point of producing two Witbier-type special beers from malt wheat and non-malt wheat, evidencing the physicochemical characterization and evaluating the sensory acceptance of untrained beer tasters. The results obtained for both types of analysis were satisfactory, revealing a product with physicochemical quality similar to commercial beers. In the sensorial analysis, all the evaluated attributes showed that the two samples were well accepted by the beer tasters, with average values quoted in the acceptance region, so the beer with wheat malt was the best evaluated, thus characterizing the two beers products with potential to be commercialized.
Description: ABSTRACT The consumption of wheat beer and more grows in Brazil, in the category of imported special beers. This work had the point of producing two Witbier-type special beers from malt wheat and non-malt wheat, evidencing the physicochemical characterization and evaluating the sensory acceptance of untrained beer tasters. The results obtained for both types of analysis were satisfactory, revealing a product with physicochemical quality similar to commercial beers. In the sensorial analysis, all the evaluated attributes showed that the two samples were well accepted by the beer tasters, with average values quoted in the acceptance region, so the beer with wheat malt was the best evaluated, thus characterizing the two beers products with potential to be commercialized.
URI: http://hdl.handle.net/123456789/2664
Appears in Collections:TCC de Graduação em Engenharia de Alimentos do Campus de Imperatriz

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