Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2664
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dc.contributor.authorOLIVEIRA, Francielle Sousa-
dc.date.accessioned2018-10-16T21:19:44Z-
dc.date.available2018-10-16T21:19:44Z-
dc.date.issued2017-12-18-
dc.identifier.urihttp://hdl.handle.net/123456789/2664-
dc.descriptionABSTRACT 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.pt_BR
dc.description.abstractABSTRACT 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.pt_BR
dc.language.isootherpt_BR
dc.publisherUniversidade Federal do Maranhãopt_BR
dc.subjectAnálise sensorialpt_BR
dc.subjectCerveja artesanalpt_BR
dc.subjectWitbierpt_BR
dc.subjectTrigopt_BR
dc.subjectAvaliação físicoquímicapt_BR
dc.subjectSensory analysispt_BR
dc.subjectCraft beerpt_BR
dc.subjectWitbierpt_BR
dc.subjectWheatpt_BR
dc.subjectPhysical-chemical evaluationpt_BR
dc.titleProdução e caracterização de cervejas tipo witbier a partir de malte de trigo e trigo não maltadopt_BR
dc.title.alternativeProduction and characterization of witbier beers from wheat malt and unmalted wheatpt_BR
dc.typeOtherpt_BR
Appears in Collections:TCC de Graduação em Engenharia de Alimentos do Campus de Imperatriz

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