This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation ...
The brewing industry has devoted much research effort into the development of new technologies and i...
Abstract Ripe cocoa pods whose seeds have been extracted were examined for production of ethanol and...
The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being...
The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer p...
<p>Acceptance tests of beer samples produced with 30% cocoa pulp as an adjunct and the yeasts SC52 (...
<p>Specific rate of sugar consumption and formation of ethanol by the yeasts SC52 (a) and S-04 (b).<...
Cocoa beans produced in Malaysia are characterized by high acidity, low chocolate flavour and the pr...
Ivory Coast (Côte d´Ivoire) is the biggest cocoa producing country in the world with an average 1405...
Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most br...
Ivory Coast (Côte d´Ivoire) is the biggest cocoa producing country in the world with an average 1405...
Cocoa beans from Indonesian farmers are not optimal to utilize dan has low quality because they have...
The aim of the study was to evaluate the impact of the inoculation of cocoa beans with characterized...
Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of...
Abstract. Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process...
The fermentation of cocoa pulp, the first step in the production process of chocolate, is crucial fo...
The brewing industry has devoted much research effort into the development of new technologies and i...
Abstract Ripe cocoa pods whose seeds have been extracted were examined for production of ethanol and...
The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being...
The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer p...
<p>Acceptance tests of beer samples produced with 30% cocoa pulp as an adjunct and the yeasts SC52 (...
<p>Specific rate of sugar consumption and formation of ethanol by the yeasts SC52 (a) and S-04 (b).<...
Cocoa beans produced in Malaysia are characterized by high acidity, low chocolate flavour and the pr...
Ivory Coast (Côte d´Ivoire) is the biggest cocoa producing country in the world with an average 1405...
Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most br...
Ivory Coast (Côte d´Ivoire) is the biggest cocoa producing country in the world with an average 1405...
Cocoa beans from Indonesian farmers are not optimal to utilize dan has low quality because they have...
The aim of the study was to evaluate the impact of the inoculation of cocoa beans with characterized...
Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of...
Abstract. Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process...
The fermentation of cocoa pulp, the first step in the production process of chocolate, is crucial fo...
The brewing industry has devoted much research effort into the development of new technologies and i...
Abstract Ripe cocoa pods whose seeds have been extracted were examined for production of ethanol and...
The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being...