Evaluation of hydrocolloids as foam stabilizer aditive in beer

• Grant number: 13/12528-0
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2014
• End date: January 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Flávio Luís Schmidt
• Grantee: Flávio Luís Schmidt
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Brazil is emerging as big market consumer and producer of beer in the world scenario. This information shows us how important it is to develop new technologies brewers, to be researched in Brazil, seeking a better quality beer. Therefore the research in question aims at improving the foam stability of beer by adding industrialized hydrocolloids, after the filtering process of beer.The work will be divided into three stages, to discard the hydrocoloidal that have no significant foaming capacity. Thus, a first step will analyze the power that each hydrocolloid thickener has beer, the second stage will run a simple analysis to measure agitation foaming capacity and finally the two best hydrocolloids analyzes were performed for colloidal stability, pH, color, score foam stability test, cylinder pour test, shaking test and finally one analysis with the automatic equipment Lg-automatic. All analyzes are carried out before and after the addition of hydrocolloids in beer. In the two best hydrocolloids, are studies of central composite rotational design, two factors and five levels, so look for possible synergies among hydrocolloids and propylene glycol alginate (PGA), and assess their performance. (AU)