Valorização da dreche para desenvolvimento de novos produtos
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2016
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Esta dissertação tem como objectivo a valorização da dreche, aproveitando a sua riqueza em termos de nutrientes e evitando o desperdício de um produto que poderá servir como suplemento alimentar no futuro. Como a dreche é um subproduto da produção da cerveja, produzida em grandes quantidades em Portugal e no resto do mundo, conseguimos obter, à partida, um projecto bastante rentável. O objectivo principal é compreender todo o processo de ensilagem e conseguir esquematizar um equipamento para ensilar a dreche, optimizando o pH, a humidade e o oxigénio e aumentando o tempo de vida da dreche de modo a conseguir manipular a matéria-prima com possibilidade de desenvolver novos produtos.
Usaram-se dreches da Sagres, à base de malte, e dreches de cerveja artesanal à base de malte e à base de malte e trigo.
Foram feitas análises para determinar a quantidade de proteínas, polissacáridos, grupos acetilo e lenhina, tanto das dreches normais como das ensiladas. Acompanhou-se a descida do pH das dreches ensiladas ao longo do tempo, que é um dos indicadores do correcto processo de ensilagem, bem como a perda de massa para cálculo de rendimentos.
Foi realizada uma lavagem das dreches ensiladas para quantificação dos ácidos nelas presentes, verificando-se que uma boa ensilagem terá de ter o ácido láctico como ácido maioritário.
Foram feitas bolachas com a dreche normal e ensilada proveniente da Sagres e analisadas a nível nutricional.
Concluiu-se que o aproveitamento da dreche e a sua conservação são processos que poderão vir a ter relevância e impacto no futuro devido ao elevado potencial em inúmeras aplicações nas mais variadas indústrias.
The purpose of this thesis is to value brewery spent grains (BSG), taking advantage of its richness concerning nutrients and avoiding the disposal of a product that may potentially be used as a food supplement in the future. Since BSG are a sub product of the production of beer, produced in large quantities in Portugal and in the rest of the world, we may, potentially, obtain a very profitable project. The main goal is to understand the complete silage process, being able to streamline a piece of equipment that will silage the BSG, optimizing pH, moisture and oxygen and increasing the shelf life of the BSG, in order to be able to manipulate the raw material with the potential to develop new products. BSG from Sagres, malt based, and craft beer, wheat and malt based were used. Tests were performed to determine the amount of proteins, polysaccharides, acetyl and lignin group, both for normal and silage BSG. The decrease in the pH of the silage BSG was followed, which is one of the indicators for the correct process of silage, as well as the loss of malt for the calculation of performance. A wash of the silage BSG was performed in order to quantify the acids present in said BSG, and it was possible to verify that a good silage must have the lactic acid has the majority acid. Cookies were made utilizing normal and silage BSG from Sagres and its nutritional level was analyzed. It was concluded that, taking advantage of BSG and its conservation are processes that may have a relevance and impact no future due to the high potential in countless applications for various industries.
The purpose of this thesis is to value brewery spent grains (BSG), taking advantage of its richness concerning nutrients and avoiding the disposal of a product that may potentially be used as a food supplement in the future. Since BSG are a sub product of the production of beer, produced in large quantities in Portugal and in the rest of the world, we may, potentially, obtain a very profitable project. The main goal is to understand the complete silage process, being able to streamline a piece of equipment that will silage the BSG, optimizing pH, moisture and oxygen and increasing the shelf life of the BSG, in order to be able to manipulate the raw material with the potential to develop new products. BSG from Sagres, malt based, and craft beer, wheat and malt based were used. Tests were performed to determine the amount of proteins, polysaccharides, acetyl and lignin group, both for normal and silage BSG. The decrease in the pH of the silage BSG was followed, which is one of the indicators for the correct process of silage, as well as the loss of malt for the calculation of performance. A wash of the silage BSG was performed in order to quantify the acids present in said BSG, and it was possible to verify that a good silage must have the lactic acid has the majority acid. Cookies were made utilizing normal and silage BSG from Sagres and its nutritional level was analyzed. It was concluded that, taking advantage of BSG and its conservation are processes that may have a relevance and impact no future due to the high potential in countless applications for various industries.
Descrição
Orientação: Laura da Encarnação Andrade Rainho Teixeira de Vasconcelos ; co-orientação: André Tiago Nogueira Tavares
Palavras-chave
MESTRADO EM ENGENHARIA BIOTECNOLÓGICA, ENGENHARIA BIOTECNOLÓGICA, SUBPRODUTOS, PRODUÇÃO ALIMENTAR, DESENVOLVIMENTO DE PRODUTOS, CERVEJAS, ENSILAGEM, BIOTECHNOLOGY ENGINEERING, BY-PRODUCTS, FOOD PRODUCTION, PRODUCT DEVELOPMENT, BEERS, SILAGE