Avaliação de dextrinas esterificadas com ácido cítrico como clarificadores pós-fermentação da cerveja tipo lager

Abstract

Starch is in general an abundant, renewable and nontoxic material that can be extracted with high purity by industrial processes means and it is widely used by the food industry. Throught physical and chemical modifications are used for it to present this desired properties and characteristics in specific applications. Nowadays, the brewing industry lacks polymer alternatives that are fully compatible with the malt starch matrix, so pops up the idea of using modified starches that act in a similar way to commercial clarifiers seeking efficiency increasement and reducing the production costs. This research aimed to evaluate the behavior of dextrins esterified with citric acid and oxidized starch, all with anionic characteristics, as clarifiers in the post fermentation stage in lager beer. As a comparison parameter, a commercial silica clarifying gel was used, Clear Max MF (tannic acid), polyvinylpolypyrrolidone (PVPP), Biofine Clear (fish collagen), gelatin and carrageenan. The action of clarification occurs through the stealing of precursors present in the mash, positively charged through the action of the negative charges from the clarifiers. The quantification of proteins, phenolic compounds, proanthocyanidins, turbidity and clarity analyzes were evaluated and to check if there were changes, when dextrins were added, in important properties to the quality of the final product, it was made the pH and soluble solids analyzes. Therefore it was possible to conclude that the use of this alternative is efficient, and that the oxidized and dextrinated potato starch (BaODC) obtained more satisfactory results in relation to the other dextrins in the postmaturation stage. And that the potato dextrinated starch (BaDC) has clarifying power in the efficient boiling stage.