Elaboração de cerveja artesanal tipo ale com malte de milho e farinha de arroz

Abstract

Celiac disease is a permanent intolerance to gluten, the treatment consists of the exclusion of this dietary protein. With limited access to gluten-free beer, individuals who have the disease have difficulty consuming the drink. The objective of this study was to develop and evaluate the acceptance of gluten-free beers using rice flour (B beer) and a mixture of corn malt and rice flour (beer A). After preparation, the beers A and B were subjected to physical and chemical analysis (pH, acidity and alcohol content) and sensory acceptance attributes and compared with a commercial light beer with gluten, type lager. The pH characteristics (3.6) and alcohol (5.6°GL) the beer fulfilled the traditional ales beers values. Already beer B with pH (3.3) and alcohol (2.14 ° GL) showed low values. The sensory evaluations showed that beer B was the one with the lowest values in the attributes taste, odor and color and are not to the liking of the evaluators. Beer A (rice / corn) showed average values of flavor and color attributes, respectively of 6.59 and 6.02 were lower (p <0.05) to the commercial beer, with averages of 7.55 and 7, 56. As for the odor attribute, average beer A (6.80) and commercial (7.10) were not statistically different (p> 0.05). As for positive mentions the Beer received 73.22% for flavor attribute, 75.55% for the attribute odor and 66.88% for the color attribute. These results indicate that the beer made with corn malt and rice flour has the potential consumption and production of the same contributed to the expansion of knowledge in manufacturing technology field of gluten-free beers.