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Designing a banana beer recipe
V. Ibarra-Junquera, A. Valencia, V. Garca-Ibez, A. Gonzles-Potes, A. Corts, D. Cesari, L. E. Rodrguez-Serrano, J. J. Ornelas-Paz and P. Escalante-Minakata

This work reports a strategy to design a craft banana beer recipe using the Giant Dwarf cultivar to obtain juice for usage as an adjunct, providing an important source of carbon, aroma, and flavor in the final product. To evaluate the proposed method, 18 different formulations were tested, 9 of which were carbonated with sucrose and 9 with banana juice. A factorial design was produced for the fermentation process, where the type of commercial yeast strain and the must/juice ratio were defined as factors, each factor composed of three levels. Three commercial yeast strains were tested in this work (Saflager W-34/70, Safale US-05 and Kolsch WLP029). Every formulation was sensory characterized through a hedonic test carried out by experts and potential consumers. Moreover, changes in the substrate and products, such as sugars, glycerol, ethanol and organic acids, were quantified by IR and UV detectors coupled to HPLC, in order to provide information which was associated with that acquired online by the temperature and ORP sensors. From the results, it can be concluded that the addition of intermediate and high quantities of banana juice to malt increases the concentration of fermentable sugars (glucose and fructose) and contributes to a balanced flavor and texture, based on the evaluating panel?s criteria. Therefore, beer with a high content of ethanol and glycerol can be produced.

Descriptors: banana, beer, statistical analysis

BrewingScience, 73 (January/February 2020), pp. 18-25