Elaboração de cerveja artesanal com adição de polpa de pitaya (Hylocereus spp.): avaliação dos efeitos físico químicos

Abstract

This study aimed to develop a craft beer with the addition of pitaya (Hylocereus spp.) and to evaluate the effects of this adjunct on the physicochemical, antioxidant, and sensory characteristics of the beverage. Five formulations were prepared: a control (without fruit) and beers with 7.5% and 15% pitaya added before and after fermentation. The analyses performed included pH, acidity, bitterness (IBU), turbidity, antioxidant activity by the DPPH method, and blind tasting. The pH results indicated that the addition of pitaya promoted acidification of the medium, with values of 5.04 for the control sample, 4.97 for 7.5% before fermentation, and 4.27 for 15% before fermentation, and after fermentation, 4.21 for 7.5% and 4.47 for 15%, showing a greater acidifying effect with the increase in fruit concentration. The turbidity analysis demonstrated a significant increase in turbidity in the samples with 15% pitaya, especially when added after fermentation, indicating a higher presence of suspended solids. The bitterness showed variations among the formulations, remaining compatible with the proposed style, while the addition of pitaya contributed to an increase in color intensity and adjustments in the beverage's acidity, especially in samples with a higher concentration of fruit, without compromising the sensory balance. The antioxidant activity showed statistically significant differences (F = 6.23), with the highest antioxidant capacity observed in the sample with 15% pitaya added before fermentation, with a mean absorbance of 0.1263, while the control showed higher absorbance (0.1837), indicating lower antioxidant activity. In the informal tasting, the beers with pitaya exhibited a fruity aroma, smooth flavor, and good overall acceptance.