SOYA PROTEIN ISOLATED IN ALCOHOLIC FERMENTATION FOR THE PRODUCTION OF CACHAÇA

Authors

  • ELISANGELA MARQUES JERONIMO
  • ELSON LUÍZ ROCHA SOUZA
  • MARCELO DE ALMEIDA SILVA
  • JULIANA CRISTINA SODÁRIO CRUZ
  • GLAUBER JOSÉ DE CASTRO GAVA
  • GIL EDUARDO SERRA Universidade Estadual de Campinas

DOI:

https://doi.org/10.5380/cep.v26i1.11788

Keywords:

Saccharomyces cerevisiae, VIABILIDADE CELULAR, COMPOSTOS VOLÁTEIS, ANÁLISE SENSORIAL.

Abstract

The goal of this work was to evaluate the use of soya protein isolated as a proteic nitrogen organic source for sugar cane juice complementation and the effect in the yeast cell viability maintenance and cachaça quality. Batch fermentations of sugarcane juice with yeast recycling were performed, in scale pilot. The soya protein isolated influenced positively the cellular viability maintenance, and consequently resulted in a better recycled ferment and a reduction in time of fermentation. The proteic nitrogen addition in the juice didn’t affect the sensory acceptance of cachaça, and also didn’t result in different levels of volatile compounds.

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Published

2008-07-18

How to Cite

JERONIMO, E. M., ROCHA SOUZA, E. L., SILVA, M. D. A., SODÁRIO CRUZ, J. C., DE CASTRO GAVA, G. J., & SERRA, G. E. (2008). SOYA PROTEIN ISOLATED IN ALCOHOLIC FERMENTATION FOR THE PRODUCTION OF CACHAÇA. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 26(1). https://doi.org/10.5380/cep.v26i1.11788

Issue

Vol. 26 No. 1 (2008)

Section

Artigos

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