Estudo da estabilidade da espuma de cerveja tipo Pilsen com a adição de diferentes composições de hidrocoloides

Abstract

It is remarkable that the brewer sector over the last years got significant growth in the Brazilian market. Therefore, to guarantee quality parameters, it’s necessary to evaluate in this drink items like pH, alcohol content, color and foam stability. The study developed in this work had the objective to minimize a problem which is still very ordinary in the industry of these products, the foam quick drainage, through the use of hydrocolloids. Therefore it had been executed the production of Pilsner beer, followed by the addition of different hydrocolloids (Arabic hydrocolloid, carboxymethylcellulose and propylene glycol alginate) individually and in combinations, to monitor the foam decline kinetics. That one was calculated through the foam decline measurement for the time, after the achievement of agitation tests. 2 types of foam decline speed were obtained, one until the stage of beer dismutation (which the pattern shows mathematical model in exponential shape); And one foam decline until drainage stage, with mathematical model that presented linear demeanor. The beer with the biggest reduction on the foam decline was the PGA, with the decrease of the foam decline speed of 42,9%, due to the interfacial activity that the hydrophobic groups gives to the beer molecules.