Comparative Study of the Residual Composition of Craft Beer

Newton Carlos Santos, Semirames Silva, Sâmela Leal Barros (Autoren)

Buch | Softcover

52 Seiten

2023
Our Knowledge Publishing (Verlag)
9786206408376 (ISBN)

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Beer can be considered a low-alcohol beverage, produced by fermentation, where the main ingredients are water, hops and malted cereals. Its production process involves a series of stages, one of which is mashing. This pomace is agro-industrial waste that, when disposed of inappropriately in the environment, causes a series of environmental problems. The aim of this study was to carry out a physical and chemical analysis of this residue obtained from the production of artisanal wheat beer, with a view to harnessing it and using it in food products. The samples obtained were characterised using the following parameters: moisture content, ash, lipids, proteins and carbohydrates. The results of the analyses for the raw material just ground were: moisture (8.36%), ash (1.431%), lipids (15.60%), proteins (8.29%), carbohydrates (66.93%). And for bagasse: moisture (65.98%); ash (0.6185%); lipids (14.99%); proteins (4.25%) and carbohydrates (13.55%). These results show that this residue has a high energy value and great potential for use in various areas of technology, such as human and animal nutrition.

Graduated in Industrial Chemistry from the State University of Paraíba (UEPB). He is currently studying for a Master's degree in the Agricultural Engineering programme at the Federal University of Campina Grande (UFCG) with a concentration in Processing and Storage of Agricultural Products and is a postgraduate student in Food Science and Technology at IFRN.

Erscheinungsdatum	02.09.2023
Sprache	englisch
Maße	152 x 229 mm
Gewicht	92 g
Themenwelt	Sachbuch/Ratgeber ► Natur / Technik ► Naturwissenschaft
Themenwelt	Naturwissenschaften ► Chemie
Schlagworte	centesimal composition • malt cake • Reuse
ISBN-13	9786206408376 / 9786206408376
Zustand	Neuware