PILSEN BEER WITH PARTIAL REPLACEMENT OF MALT BY CASSAVA PULP

Abstract

Due to the increasing competitiveness, the brewing sector is constantly seeking technological innovations for its processes, aiming at cost reduction and introduction of new products. The use of adjuncts, such as cassava, provides the production of lower cost extracts when compared to malt, thus resulting in a reduced value end product. The present study aimed to assess whether the partial replacement of malt by cassava pulp in different concentrations (0%, 15%, 30% and 45%) in the manufacture of a Pilsen type beer can affect its physical-chemical characteristics (pH, acidity, alcohol content and instrumental color) and sensory. The partial substitution of malt by cassava pulp influenced the alcohol content of the obtained beers. There was association between increasing the proportion of cassava pulp:malt and reducing the alcohol content, with a minimum of 4.03% alcohol content for treatment with 45% cassava pulp. In general, the partial substitution of malt for cassava pulp, up to a limit of 45%, did not affect the sensory quality of the beers made with this adjunct in relation to pure malt beer. Thus, cassava can contribute to the reduction of costs in the preparation of beer and diversification of the use of this raw material.