Production of an alcoholic beverage from sago starch

In Colombia, there is incredible biodiversity; thus, the industry can take advantage of it and make products with different characteristics that are innovative in the market. The alcoholic beverages can acquire unique flavor profiles by using Colombian products that have never been used for this purpose, giving local growers and producers an advantage. Sago is one of these products with useful characteristics as it has high starch content that can be converted to fermentable sugars by implementing a liquefaction process with alpha-amylase and a saccharification process with glucoamylase. This project has held this method and is evaluated the formulation of the Sago starch slurry, variating the time of liquefaction, the concentration of starch, and testing the influence of the addition of sugar cane panela. Two methodologies were used; the first one determined the formulations' influence in the must's fermentable sugar content measured in Brix degrees. It was obtained a regression equation for modeling a target Brix degrees value. The content of alcohol in the samples variated between 18% v/v and 30% v/v after the distillation, but they were smaller than expected. Thus, the second methodology provided actual results for understanding the process variables where it was concluded that Red Star Daddy yeast have performance problems with the enzymes alpha-amylase (BSG Craft Brewing) and glucoamylase (Fermfast). The best results were obtained with the liquefaction time of 1.5 h and the flour concentration of 0.1 g/mL. With this treatment, the advantage of energy consumption reduction can be applied, and the flavor profile can obtain astringency as an attractive organoleptic quality. The liquor obtained has bad aromatic qualities. The addition of panela, the treatment with a carbon activates filter, and an aromatic infusion during the distillation can be solutions for this problem and give the product commercial advantages.

• Autores: Uchima Martín, Juan Sebastián
• Tipo de recurso: Trabajo de grado de pregrado
• Fecha de publicación: 2021
• Institución: Universidad de los Andes
• Repositorio: Séneca: repositorio Uniandes
• Idioma: eng
• OAI Identifier: oai:repositorio.uniandes.edu.co:1992/51649
• Acceso en línea: http://hdl.handle.net/1992/51649
• Palabra clave: Bebidas alcohólicas; Almidón de sagú; Ingeniería
• Rights: openAccess
• License: http://creativecommons.org/licenses/by-nc-nd/4.0/