Monday, May 5, 2008
7-22

Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters

Giovani B. M. Carvalho1, Daniel P. Silva2, Camila V. Bento1, António A. Vicente3, José A. Teixeira3, Maria das Graças A. Felipe1, and João B. Almeida e Silva1. (1) Biotechnology Department, Engineering School of Lorena, Universidade de São Paulo, Campus I, P.O.Box116, Lorena, 12602-810, Brazil, (2) IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, 4710-057, Portugal, (3) IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, Braga, 4710-057, Portugal

Traditionally the raw materials to beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavour depends on the wort composition, on the yeast strain and mainly on the process conditions. The banana can also be a raw material favorable to alcoholic fermentation being rich in carbohydrates, minerals and providing low acidity. Besides, its use in the brewing process can be considered because of its low price and high level of production in specific regions from producing countries like Brazil. In this work, the objective was to evaluate the performance of wort adjusted with banana juice in different concentrations. For this, static fermentations were conducted at 15ºC in pilot scale (120 L of medium). The study evaluated the addition of banana to change the concentration of the malt wort from 10ºP to 12 and 15ºP (ºP is the weight of the extract or the sugar equivalent in 100 g solution, 20ºC). The results showed an increment of approximately 20% in the ethanol concentration (42 to 50 g/L), with 0.50 g/g of ethanol yield and 0.60 g/L.h of volumetric productivity. Thus, it was concluded that the banana can be used as adjunct in brewing methods, helping in the development of new products as well as in the elaboration of concentrated worts.

Acknowledgements: CAPES, FAPESP, Malteria do Vale, Corn Products Brasil, Wallerstein Industrial e Comercial, and DiverseyLever (Brasil); FCT and GRICES (Portugal)


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