Avaliação do extrato da casca de cajueiro combinado com amido modificado como clarificante de cerveja

Abstract

The cashew tree is widely cultivated in northeastern Brazil. It has proven pharmacological properties and is used as raw material for several products that go beyond its pseudo fruit, cashew nuts. Tree barks, as a rule, are rich in tannins, and cashew tree bark has taniferous potential, which is of great interest to the brewing industry. Analyzing its composition, it is possible to establish a comparison with commercial clarifiers used in the production of beers, in order to introduce an organic processing aid, which reduces production costs and can increase the efficiency of the process. This research aimed to compare the cashew bark extract and commercial clarifiers (gelatin and polyvinylpolypyrrolidone) in the maturation stage of an ALE beer as a clarifier combined with a boiling clarifier. These clarifiers act through interactions with proteins and phenolic compounds present in the must, these interactions generate precipitates, bringing clarification to the drink. In view of this, it was possible to conclude that the use of cashew bark extract combined with esterified potato starch is a promising alternative when used with the purpose of increasing beer stability, and it proved to be favorable in the removal of phenolic compounds and in the reduction of turbidity in a similar way to clarifiers already commercialized.