Produção de cerveja american ipa utilizando noni (Morinda citrofolia)

Abstract

The consumption of craft beers and functional beers has been growing in recent years and these beers have been a new trend. The general objective of this work was to elaborate a American IPA beer with noni (Morinda citrofolia), evaluating its physicochemical characteristics and antioxidant activity. 3.5 kg of Agrária Pilsen Malt, 1 kg of Swaen Vienna Malt, 50 g of Idaho-Barth HAAS hops, 11.5 g of SafAle BE-256 yeast were used, which were purchased at the Manaus Brew Shop, located in the city of Manaus. The noni (Morinda citrofolia) was acquired in the residential condominium in Manaus (Jardim Brasil) and taken to the National Institute for Research in the Amazon (INPA). The fruits were evaluated for biometry (height, length and weight) and proximate composition. Two experiments of 8 L were produced, one of them being the control without fruit and the other with the fruit, both with the same recipe and same process, with 22 ºC in the fermentation and 0 ºC in the maturation. The beers were evaluated regarding the variables of bioprocesses and physicochemical composition. The fruits had an average length of 8.75 cm, an average width of 5.16 cm and an average weight of 130.57 g, in addition to high humidity (90.05 g 100g 1), low lipid content (1.75 g 100g-1), low in protein (2.10 g 100g-1) and carbohydrates (3.86 g 100g-1). The process showed a cell yield (YX/S) of 0.13 g g-1 and a specific cell growth rate (μX) of 0.002 g L-1, in addition to a high fermentation efficiency of 82.69%. The American IPA with noni (Morinda citrofolia) showed a significant difference in relation to the control beer, lowering primitive extract values of 14.17 ºP, which is lower than the control beer (14.82 ºP). There was also a reduction in alcohol content from 7.29% v/v to 6.99% v/v and a significant increase in color values (4.77 to 5.76 EBC) and turbidity (33.8 to 128 EBC). An increase in the antioxidant activity of the beer with noni (Morinda citrofolia) was observed, where the percentage of inhibition of the DPPH● radical (IC50) was 30.66, while that of the control beer was 32.7. With this, it can be concluded that the addition of noni (Morinda citrofolia) proved to be an alternative to produce American IPA beers, improving their physicochemical characteristics and increasing their antioxidant potential.