Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/1093
Título: Utilização de leveduras na produção de novas bebidas fermentadas
Outros títulos: Development of new fermented beverages with yeast
Autor: Oliveira, Pedro Miguel Rodrigues
Orientador: Prista, Catarina Geoffroy
Dias, Maria da Conceição Loureiro
Palavras-chave: tea
juice
alcoholic fermentation
yeast
chá
sumo
fermentação alcoólica
levedura
Data de Defesa: 2009
Resumo: The thesis main objective was to produce new and stable fermented sparkling beverages from fruit and infusions/teas, with yeast directed for gourmet restaurants. Ten fruits and eighteen infusions/teas were evaluated for organoleptic properties to choose the best potentially four sparkling beverages. Beverages were characterized for physico-chemical composition, pH, total acidity, ºbrix, soluble protein and phenolic compounds. Antimutagenic potential was analyzed by Ames test. Product shelf-life was established (15 days – juices; 30 days - infusions, at 4ºC) and microbiology analyses were done during the same period, while pH, ºbrix, total acidity, glucose, ethanol and pressure were monitored. RAPD-PCR allowed the microorganism’s strains identification in beverages. Esters, aldehydes, superior alcohols and phenolic compounds were detected by gas chromatography. Three focus group (32 people; ≥ 18 years old) were organized to evaluate beverage’s acceptability. It was concluded that these beverages were stable from the chemical and microbiological point of view. Its global sensorial appreciation was above the average for all four beverages (> 60% - infusions; > 80% - juices).
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/1093
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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