African Journal of Biotechnology
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Article Number - B05343C64272


Vol.16(20), pp. 1150-1158 , May 2017
DOI: 10.5897/AJB2016.15613
ISSN: 1684-5315



Full Length Research Paper

Effect of different concentrations of bush passion fruit pulp and temperature in the production of beer



Verena Fiscina de Melo
  • Verena Fiscina de Melo
  • Department of Technology, State University of Feira de Santana (UEFS), Feira de Santana-Ba, 44036900, Brazil.
  • Google Scholar
Geiza Suzart Araujo
  • Geiza Suzart Araujo
  • Department of Technology, State University of Feira de Santana (UEFS), Feira de Santana-Ba, 44036900, Brazil.
  • Google Scholar
Jose Ailton Conceicao Bispo
  • Jose Ailton Conceicao Bispo
  • Department of Chemistry Engineering, Federal University of Bahia (UFBA), Salvador-Ba, 40210630, Brazil.
  • Google Scholar
Vanildo Luiz Del Bianchi
  • Vanildo Luiz Del Bianchi
  • Department of Engineering and Food Technology, State University Paulista Júlio de Mesquita Filho (UNESP). São José do Rio Preto-SP, 15054000, Brazil.
  • Google Scholar
Giovani Brandao Mafra de Carvalho
  • Giovani Brandao Mafra de Carvalho
  • Department of Technology, State University of Feira de Santana (UEFS), Feira de Santana-Ba, 44036900, Brazil.
  • Google Scholar







 Received: 12 August 2016  Accepted: 28 April 2017  Published: 17 May 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Among many species of passion fruit, the bush passion fruit (Passiflora cincinnata Mast.) is a wild, edible fruit, of exotic flavor and has good acceptability for consumption. This study aimed to determine the physico-chemical characteristics of the bush passion fruit pulp, and to produce and characterize physico- chemically the ale beer made with bush passion fruit as a malt adjunct, using different percentages (10, 29, 39 and 49%) of this adjunct and temperatures (15 and 22°C) to evaluate its fermentative potential for production of beer and to verify the influence of the soluble solids content and the specific gravity decrease during the fermentation. The results indicated that the bush passion fruit is suitable to carry out the fermentative process and the bench test media containing 29% of malt adjunct obtained best results in fermentation at both 15 and 22°C, with alcohol yields of 7.61 and 8.29%(v/v), respectively.

 

Key words: Beer, adjunct, bush passion fruit, fermentative potential.

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APA de Melo, V. F., Araújo, G. S., Bispo, J. A. C., Bianchi, V. L. D., & de Carvalho, G. B. M. (2017). Effect of different concentrations of bush passion fruit pulp and temperature in the production of beer. African Journal of Biotechnology , 16(20), 1150-1158.
Chicago Verena Fiscina de Melo, Geiza Suzart Ara&ujo, Jos&e Ailton Conceição Bispo, Vanildo Luiz Del Bianchi and Giovani Brandão Mafra de Carvalho. "Effect of different concentrations of bush passion fruit pulp and temperature in the production of beer." African Journal of Biotechnology 16, no. 20 (2017): 1150-1158.
MLA Verena Fiscina de Melo, et al. "Effect of different concentrations of bush passion fruit pulp and temperature in the production of beer." African Journal of Biotechnology 16.20 (2017): 1150-1158.
   
DOI 10.5897/AJB2016.15613
URL http://academicjournals.org/journal/AJB/article-abstract/B05343C64272

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