Fermentado termogênico à base de cajuína e pimenta dedo-de-moça (Capsicum baccatum var. pendulum)

Abstract

Alcoholic beverage is any beverage that has in its composition ethanol, coming from the fermentation of sugars contained in fruits, grains and stems, can be classified as fermented, distilled or compound. Thermogenic foods are those that present greater difficulty in being digested by the body, since they induce the metabolism to work at a fast pace, thus spending more calories. The thermal effect of food represents about 10% of total daily energy expenditure. According to Ordinance No. 64, fermented fruit is a beverage with an alcoholic strength of four to fourteen percent by volume, at twenty degrees Celsius, acquired by the alcoholic fermentation of healthy, fresh and mature fruit must from a single species, of the respective integral or concentrated juice, or pulp, which may in these cases be added sugars, for sweetening, of water and other additives defined for each type of fruit. The objective of this work was to elaborate a thermogenic fermented cashew and young pepper (Capsicum baccatum var. Pendulum). The raw materials: cashew, pepper, refined sugar, gelatin and yeast, required for the production of the thermogenic fermentation were purchased in the local market of the city of Teresina – PI, stored under refrigeration and sent to the Laboratory of Technology of Vegetal Products of the Institute Federal University of Education, Science and Technology of Piauí – IFPI, central Teresina campus, where they were kept under refrigeration until processing and analysis. Four formulations of the thermogenic cashew fermented with pepper were prepared, with the following concentrations: 0, 1.5, 2.5 and 3.5% of young peppercorn extract. The fermented ones were evaluated for the presence of microorganism, coliforms at 45 ° C and molds and yeasts, by microbiological analyzes carried out according to current legislation. The sensorial analysis followed the one proposed by the methodology described by Dutcosky. For the physico-chemical characterization, the analysis of soluble solids content (° Brix), pH, titratable total acidity, Aw, vitamin C and alcoholic degree according to the Analytical Standards of the Adolf Lutz Institute were carried out. The results obtained in the microbiological analyzes showed that all the formulations are free from contamination. The physicochemical results were as follows: acidity 82.08; 79.62; 81.11; 78.19; pH 4.22; 4.32, 4.37, 4.36; ° Brix 13.50; 13.33; 13.97; 13.87; Aw 0.95; 0.95; 0.95; 0.95; C, 81.13; 79.54; 81.13; 52.50; alcohol content 10; 10; 10; 10, for formulations 1, 2, 3 and 4 respectively. In view of the results obtained, it was concluded that it was possible to prepare the thermogenic fermented cashew drink with finger pepper, as well as the microbiological and physicochemical analyzes, being the same within the established by the legislation. The sensorial analysis showed that the formulations developed did not present satisfactory averages for acceptance by the tasters, and changes in said formulations were necessary.