Desenvolvimento e parâmetros de qualidade da cerveja lager de arroz da terra (Oryza Sativa L.)

Abstract

The present study aims to produce two samples of rice-based beer (Oryza sativa L.), using it as a partial substitute for barley malt, and to evaluate the physicochemical, microbiological, and sensory quality parameters of the final products. To achieve this, two beers were produced with 60.2% by mass of local rice, fermented with two distinct lager yeasts (BF16 and Nova Lager). The rice was gelatinized and added to barley malt grains, following the traditional brewing process. Mashing and filtration proceeded smoothly, even with the high proportion of rice used, and fermentation of the samples was completed within the expected timeframe. The beers were evaluated for their physicochemical characteristics, microbiological parameters, and sensory attributes, comparing them to a commercial beer that uses barley malt and common rice (<45%) in its composition. The methodology included physicochemical analyses (alcohol content, pH, density, and calories), investigation of total and thermotolerant coliforms, and sensory evaluations to assess product acceptance regarding color, aroma, refreshment, flavor, bitterness, body, aftertaste, overall evaluation, global acceptance, and purchase intent. The results indicate that local rice has the potential to partially replace barley malt without compromising beer quality. The physicochemical analyses showed that the rice-based beers had values similar to the commercial beer in terms of alcohol content, density, calories, and pH, with color being a significant differentiating factor. In the sensory analysis, the ricebased beers were well-received, with satisfactory scores for attributes such as aroma and flavor, along with a positive overall evaluation, suggesting that consumers are open to new experiences. The use of this regional ingredient enhances local production and promotes innovation in craft brewing, contributing to market strengthening.