Reaproveitamento do desperdício da batata-doce (Ipomoea Batatas l) e das cascas de ananás (Ananás Comosus L. Merril) para produção da vodka

Abstract

This work was carried out with the aim of studying the reuse of pineapple mixed with sweet potato to produce Vodka, an alcoholic drink distillate-rectified. To conduct the experimental test, the Design Rotational Central Composite (DCCR) with two independent variables (cooking broth) sweet potato and pineapple peel broth), with four factor points, four points axial and three repetitions at the central point, totaling 11 treatments. After extraction of the broths followed the fermentation process using the yeast Saccharomyces cerevisiae biological baker's yeast. During fermentations, samples were collected aseptically at time intervals of 0, 12, 36, 60 and 108 hours for analysis of Hydrogenion Potential (pH), Total Titratable Acidity (ATT), Total Soluble Solids (SST) and alcohol content. The analyzes carried out on Vodka showed an average value of pH of 4.52; ATT 9.29 mEq/L; Fixed acidity of 2.45mg/100mL; Volatile acidity of 6.84 mg/100mL; Anhydrous alcohol 17.3 mg/100mL and the alcohol content had an average of 40.45 v/v 20°C, a value that is within the range for the alcohol content stipulated for the Vodka