Navegando por Autor "Conter, Samuel Nielsen"

Agora exibindo 1 - 1 de 1
  • Imagem de Miniatura
    Trabalho de Conclusão de Curso
    Acesso aberto (Open Access)
    Influência do teor de gengibre nas características de uma bebida tipo ginger beer com extrato de malte e mel
    (Universidade Estadual do Norte do Paraná, 2026) Conter, Samuel Nielsen; Sachs, Luis Guilherme; https://orcid.org/0000-0002-9026-483X; http://lattes.cnpq.br/8396109344405837; Sachs, Luis Guilherme; https://orcid.org/0000-0002-9026-483X; http://lattes.cnpq.br/8396109344405837; Silva, Francisco Carlos Mainardes da; https://orcid.org/0009-0004-8008-620X; http://lattes.cnpq.br/9683269855531828; Rodríguez Linares, Diana; https://orcid.org/0000-0003-4983-667X; http://lattes.cnpq.br/7426834860297781
    The fermented beverage market has expanded with the use of unconventional additives to create products with innovative sensory characteristics. This study aimed to perform the physicochemical and sensory characterization of a ginger beer produced with malt extract and honey, evaluating the impact of adding aqueous ginger extract at three different concentrations: 2%, 4%, and 6% v/v. For this purpose, the samples were subjected to analyses of total soluble solids (°Brix), pH, foam stability, color, and sensory evaluation using a hedonic scale. The high ginger concentration (6%) exerted an inhibitory effect on the yeast, resulting in an early foam collapse in just 28 seconds, and also generated strong sensory rejection due to its excessive spiciness. On the other hand, the 2% formulation achieved the highest global acceptance, with an average score of 7.36. Therefore, the addition of 2% ginger seems to be the most technologically and commercially viable version according to our results, offering a balance between the freshness and the spicy notes of the rhizome without masking the organic attributes of the malt and honey, ensuring the integral stability of the final product.