Avaliação da farinha de mandioca nativa e modificada como adjunto na elaboração de cerveja

Abstract

The present work aimed to evaluate the use of native and organically acid-modified cassava flour as a brewing adjunct, focusing on the clarification and final quality of the beverage while seeking more accessible alternatives. Seven beer samples were produced: one was pure malt, and the other six had malt replaced by native and modified cassava flour at levels of 20%, 10%, and 4%. The following parameters were analyzed during the beer maturation stage: protein content, phenolic compounds, turbidity, pH, and soluble solids. The results showed that native cassava flour contributed to the reduction of turbidity and phenolic compounds without affecting fermentation, indicating its effectiveness in clarifying beer due to its high starch and low protein content. On the other hand, the behavior of the modified flour varied according to the concentration of organic acid used; the sample modified with 3% organic acid and applied at 4% substitution yielded the best results. It was also observed that pH and soluble solids content did not undergo significant changes, demonstrating that the use of both modified and native flours did not alter fermentation. It is concluded that cassava flour, especially when modified in appropriate quantities, presents potential as a brewing adjunct with clarifying properties, while also offering economic and technological advantages and enhancing the value of the cassava production chain in Brazil.