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- Title
PRODUÇÃO DE FERMENTADO ACÉTICO PELO MÉTODO SUBMERSO.
- Authors
Rodrigues Machado, Adriana; Rodrigues, Jessica Cristina; Farias de Sousa Santana, Jeisa; Neves, Glenda Antonia; Fleury Viana, Letícia; Guimarães Silva, Fabiano; Aparecida Spinosa, Wilma
- Abstract
Acetic fermentation is defined as the product obtained from the alcoholic fermentation of fruit must, cereals or other vegetables, honey, or the mixture of vegetables, or also of a hydroalcoholic mixture. The present work had the objective of producing an acetic fermentation of cereals by the submerged method. The acetic acid fermentation process occurred at 30 ± 0.3 °C in FRINGS® Acetylate (Germany) and was followed by 6 cycles. Analyzes of acidity, alcohol, ash, dry extract and determination of color in acetic fermented were carried out. The acetic fermented obtained a total acidity of 7.73% (w / v), 0.3% alcohol (w / v), 1.12% (w / v) ash and 2.41% (w / v) of dry extract, color determination, all of these parameters being according to the literature. The results obtained were satisfactory related to the legislation.
- Subjects
FERMENTATION; VEGETABLES; ACIDITY; FRUIT; HONEY
- Publication
Global Science & Technology, 2019, Vol 12, Issue 1, p1
- ISSN
1984-3801
- Publication type
Article