USE OF ENZYMATIC HYDROLYSIS ON THE PRODUCTION OF BEER WITH BLACK RICE (Oryza sativa)

• Grant number: 09/15172-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: April 01, 2010
• End date: November 30, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: João Batista de Almeida e Silva
• Grantee: Danilo Perucchi
• Host Institution: Escola de Engenharia de Lorena (EEL). Universidade de São Paulo (USP). Lorena , SP, Brazil

Abstract

In Brazil, the research about black rice ( Oryza sativa ) began in 1994, developed by Campinas Agronomic Institute (IAC), and the variety was named IAC-600. The black rice compared to rice, has higher concentrations of protein and fiber, less calories, and around ten times more phenolic compounds, beneficial to human health because they have antioxidant activity. During the processing of black rice, occurs the break of 25 to 35% of the grains. These grains become unsatisfactory for sale and consumption, losing their market value. The black rice used in this research as an adjunct in the production of beer, are within this not sealable percentage. This research of cientific iniciation shows three main goals: find the best conditions of temperature, enzymatic activity and time of exposition for gomification of the IAC-600 starch, in solution with commercial enzymes ; perform the hydrolisys of the adjunt (mashing) with enzymatic contribuition from the barley malt ; brewing of black rice in a pilot test for quality, yield of mashing and sensorial analysis with consumers. In the first step will be used statistical methodology for optimization of the mentioned variables, seeking the best conditions for starch gomification, that is, the highest concentration of solubilized sugars in the mixture, through a fatorial design of two cubed. The mashing of the second stage will take place on suitable equipment for the performance tests of enzymatic hydrolysis, with time and temperature scales apropriated to the enzyme contribution in the used barley malt. Finally, the last step refers to the pilot scale production of beer with black rice, using the best conditions obtained in the previous steps, and evaluating the results of production through physical-chemical and sensorial analysis.