SENSORY AND PHYSICOCHEMICAL CHARACTERISTICS OF BEERS MADE WITH CASSAVA STARCH AS MALT COMPLEMENT

Abstract

Most of the rralt and hop used in brazilian breweries is imported, and an amilaceous adjunct is used to increase the'rralt yield. The amilaceous adjunct, accorcting to brazilian legislation, can substitute for up to 40% of alI the rralt weight. Com gritz and broken grains of rice are the most usual adjuncts used in Brazil. In this paper the altemative use of cassava starch as a rralt adjunct is propcsed. To evaluate this adjunct three kinds of beer were processed utilizing about 3 formulations: 100% rralt (reference pattem), 80% rralt/20% cassava starch and 60% rralt/40% cassava starch, and the ascendent infusion worthing method was employed. The beers were bottled, pasteurized and stored. The raw materials (malt and the cassava starch), the worths and the beers were submitted to attendance assays. The beers were evaluate by: taste, aroma, transparency, color, texture and preference. According to the results obtained from the sensorial evaluating group the differences observed in the physical chemical analysis were not enough to influence the traits adapted for the sensorial analysis, for the beers made up 20 and 40% of cassava starch when compared with beers made up 100% barley malt.