Abstract This work aims to produce and to characterize physical-chemically an added craft beer of ginger, as well as its sensorial attributes, due to the new demand for products with innovative flavors. The traditional method of production of beer craft type Pilsen was used, with addition of 2 g L-1 of ginger chips in the maturation stage. The final product presented alcoholic content of 3.40 °GL, primitive extract of 7.81 °P, real degree of fermentation of 68.71%, energy value of 115 KJ mL-1, bitterness of 21.5 B.U, pH of 4.46 and color of 7.13 E.B.C. Regarding the minerals, it presented (mg L-1) 58.4 of magnesium; 21.2 of sodium; 412.5 of potassium; 0.06 of iron; 0.23 of copper and 0.04 of zinc. In the sensorial evaluation, the index of global acceptability was of 92%, being others appraised attributes (color, flavor, aroma, appearance and bitterness) with index above 70%. As for the purchase intention, most of the fitting room indicated that they would buy (91%). A chemometric approach indicated that our beer added of ginger showed different characteristics from the others samples classified as pure malt, due to the alcohol, apparent and real degrees of fermentation, energy, potassium and magnesium contents.

Substâncias pécticas de 11 amostras de bagaço desidratado de maçã foram extraídas usando um procedimento ácido (HNO3 100 Mm, 10 min., 80º C), desidratadas, moídas e armazenadas em atmosfera de P2O5. O grau de esterificação das amostras foi determinado pelo método titulométrico, confirmado pelo instrumental FTIR. As amostras mostraram DE médio de 73% e o fingerprint característico no espectrograma em infravermelho. Os cromatogramas de exclusão estérica, obtidos com o detector para espalhamento multiangular de luz a laser (MALLS) e com o índice de refração (RI), indicaram que todas as amostras apresentam fração de elevada massa molar, eluída a 36-38 min. e outra grande família de polissacarídeos com tempo de eluição de 43 min. Outros oligossacarídeos de baixo peso molecular aparecem aos 58-6o min em algumas das amostras. A cromatografia gasosa dos alditóis derivatizados permitiu estimar as proporções de açúcares neutros das amostras. A razão entre os açúcares ácidos com a ramnose pode ser usada com parcimônia para a determinação do tamanho médio das cadeias de ácido poligalacturônico.

Pectic substances from eleven samples of dried apple pomace were extracted using an acid procedure (100 mM HNO3, 10 min., 80ºC), dried, ground and stored in a P2O5 atmosphere. The degree of esterification was determined by the classical titrimetric method and confirmed by the instrumental FTIR method. The samples showed an average DE of 73% and the typical fingerprint in IR spectrogram. The steric exclusion chromatograms obtained with the multi-angle laser light scattering (MALLS) and refraction index (RI) detectors showed that all samples had a high molar fraction eluted at 36-38 min., another large polysaccharide family had an elution time around 43 min, and some samples showed yet another low molecular oligosaccharide that appeared at 58-60 min. Gas chromatography of alditol acetate allowed estimates of the proportion of the neutral sugar in the samples. The ratio of galacturonic acid and rhamnose may give the average size of the galacturonan fraction. These results showed that yields of pectin extracted by the same acid procedure were slightly different. However, the degree of esterification of pectin was similar, with both factors pointing to the best sources in this group of varieties.