African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12081

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.
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Geiza Suzart Araujo
  • Geiza Suzart Araujo
  • Department of Technology, State University of Feira de Santana (UEFS), Feira de Santana-Ba, 44036900, Brazil.
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Jose Ailton Conceicao Bispo
  • Jose Ailton Conceicao Bispo
  • Department of Chemistry Engineering, Federal University of Bahia (UFBA), Salvador-Ba, 40210630, Brazil.
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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.
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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.
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  •  Received: 12 August 2016
  •  Accepted: 28 April 2017
  •  Published: 17 May 2017

Abstract

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.