Formulação de melomel de bacuri (Garcinia madruno) a partir de mel de abelha sem ferrão
Melomel is a drink made from the fermentation of bee honey, yeast, water and some fruit. The objective of this was to develop and characterize bacuri melomel (Garcinia madruno) from honey from stingless bees (Melipona sp.). 4 L of must were prepared, including 2.8 L of water and honey (70% of the mu...
| Autor principal: | Pires, Elem de Jesus Cardoso |
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| Grau: | Trabalho de Conclusão de Curso |
| Idioma: | por |
| Publicado em: |
Brasil
2024
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http://riu.ufam.edu.br/handle/prefix/7698 |
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oai:localhost:prefix-76982025-03-10T21:30:43Z Formulação de melomel de bacuri (Garcinia madruno) a partir de mel de abelha sem ferrão Pires, Elem de Jesus Cardoso Yamaguchi, lenicy Kazumy de Lima http://lattes.cnpq.br/9935066425464773 Rebelo, Kemilla Sarmento http://lattes.cnpq.br/7837867523183369 Vieira, Regina Coeli da Silva Silva Junior, Augusto Teixeira da Custódio, Tânia Valéria de Oliveira CAAO - Ciência dos Alimentos da Amazônia Ocidental Bioeconomia Hidromel Meliponicultura CIENCIAS AGRARIAS: CIENCIA E TECNOLOGIA DE ALIMENTOS . . Melomel is a drink made from the fermentation of bee honey, yeast, water and some fruit. The objective of this was to develop and characterize bacuri melomel (Garcinia madruno) from honey from stingless bees (Melipona sp.). 4 L of must were prepared, including 2.8 L of water and honey (70% of the must), 1.2 L of bacuri pulp (30% of the must) and 1 g of yeast (Safale S-04). Fermentation took place in a 5 L bioreactor, containing an airlock valve, kept under refrigeration and then transferred to room temperature (25 1,2 °C). The physicochemical analyzes were carried out according to the analytical methods of the Adolfo Lutz Institute. After transfer to room temperature, the °brix of the drink reached 9.3 in 360 h. The pH varied between 2.6 and 3.0. The total acidity (126.746 meq/L), volatile acidity (0.3992 meq/L), fixed acidity (126.3468 meq/L) and ash (0.51% ± 0.01) content were in accordance with the established standard for mead. A total of 120 tasters participated in the sensory analysis, with the majority of participants being female (58%), for sensory attributes the highest averages were in relation to flavor (6.90), followed by texture (5.52), appearance 5.37, overall impression (5.29) and finally aroma (5.00). Fermentation at room temperature was efficient and produced a melomel with physicochemical characteristics similar to those of mead. O melomel é uma bebida feita a partir da fermentação de mel de abelhas, levedura, água e alguma fruta. O objetivo deste foi desenvolver e caracterizar o melomel de bacuri (Garcinia madruno) a partir de mel de abelhas-sem-ferrão (Melipona sp.). Foram preparados 4 L de mosto, sendo 2,8 L de água e mel (70% do mosto), 1,2 L de polpa de bacuri (30% do mosto) e 1 g de levedura (Safale S-04). A fermentação ocorreu num biorreator de 5 L, contendo uma válvula airlock, mantido sob refrigeração e depois transferido para temperatura ambiente (25 1,2 C). As análises físico-químicas foram realizadas conforme os métodos analíticos do Instituto Adolfo Lutz. Após transferência para temperatura ambiente, o °brix da bebida chegou a 9,3 em 360 h. O pH variou entre 2,6 e 3,0. O teor de acidez total (126,746 meq/L), acidez volátil (0,3992 meq/L), acidez fixa (126,3468 meq/L) e cinzas (0,51% ± 0,01) estavam de acordo com o padrão estabelecido para hidromel. Participaram da análise sensorial um total de 120 provadores, sendo a maioria dos participantes do sexo feminino (58%), para os atributos sensórias as maiores médias foram em relação ao sabor (6,90), seguindo textura (5,52), aparência 5,37, impressão global (5,29) e por fim aroma (5,00). A fermentação em temperatura ambiente foi eficiente e produziu um melomel com características físico-químicas semelhantes às de hidromel. 3 Não 2024-09-04T14:07:43Z 2024-09-04T14:07:43Z 2024-08-21 Trabalho de Conclusão de Curso http://riu.ufam.edu.br/handle/prefix/7698 por Acesso Aberto https://creativecommons.org/licenses/by-nc-nd/4.0/ Brasil ISB - Instituto de Saúde e Biotecnologia (Coari) Coari (AM) Nutrição - Bacharelado - Coari |
| institution |
Repositório Institucional - Universidade Federal do Amazonas |
| collection |
RI-UFAM |
| language |
por |
| topic |
Bioeconomia Hidromel Meliponicultura CIENCIAS AGRARIAS: CIENCIA E TECNOLOGIA DE ALIMENTOS . . |
| spellingShingle |
Bioeconomia Hidromel Meliponicultura CIENCIAS AGRARIAS: CIENCIA E TECNOLOGIA DE ALIMENTOS . . Pires, Elem de Jesus Cardoso Formulação de melomel de bacuri (Garcinia madruno) a partir de mel de abelha sem ferrão |
| topic_facet |
Bioeconomia Hidromel Meliponicultura CIENCIAS AGRARIAS: CIENCIA E TECNOLOGIA DE ALIMENTOS . . |
| description |
Melomel is a drink made from the fermentation of bee honey, yeast, water and some fruit. The objective of this was to develop and characterize bacuri melomel (Garcinia madruno) from honey from stingless bees (Melipona sp.). 4 L of must were prepared, including 2.8 L of water and honey (70% of the must), 1.2 L of bacuri pulp (30% of the must) and 1 g of yeast (Safale S-04). Fermentation took place in a 5 L bioreactor, containing an airlock valve, kept under refrigeration and then transferred to room temperature (25 1,2 °C). The physicochemical analyzes were carried out according to the analytical methods of the Adolfo Lutz Institute. After transfer to room temperature, the °brix of the drink reached 9.3 in 360 h. The pH varied between 2.6 and 3.0. The total acidity (126.746 meq/L), volatile acidity (0.3992 meq/L), fixed acidity (126.3468 meq/L) and ash (0.51% ± 0.01) content were in accordance with the established standard for mead. A total of 120 tasters participated in the sensory analysis, with the majority of participants being female (58%), for sensory attributes the highest averages were in relation to flavor (6.90), followed by texture (5.52), appearance 5.37, overall impression (5.29) and finally aroma (5.00). Fermentation at room temperature was efficient and produced a melomel with physicochemical characteristics similar to those of mead. |
| author_additional |
Yamaguchi, lenicy Kazumy de Lima |
| author_additionalStr |
Yamaguchi, lenicy Kazumy de Lima |
| format |
Trabalho de Conclusão de Curso |
| author |
Pires, Elem de Jesus Cardoso |
| title |
Formulação de melomel de bacuri (Garcinia madruno) a partir de mel de abelha sem ferrão |
| title_short |
Formulação de melomel de bacuri (Garcinia madruno) a partir de mel de abelha sem ferrão |
| title_full |
Formulação de melomel de bacuri (Garcinia madruno) a partir de mel de abelha sem ferrão |
| title_fullStr |
Formulação de melomel de bacuri (Garcinia madruno) a partir de mel de abelha sem ferrão |
| title_full_unstemmed |
Formulação de melomel de bacuri (Garcinia madruno) a partir de mel de abelha sem ferrão |
| title_sort |
formulação de melomel de bacuri (garcinia madruno) a partir de mel de abelha sem ferrão |
| publisher |
Brasil |
| publishDate |
2024 |
| url |
http://riu.ufam.edu.br/handle/prefix/7698 |
| _version_ |
1831970173153705984 |
| score |
11.755432 |