Produção de bebida fermentada não alcoólica utilizando cultura presente no gengibre - Ginger Ale

Abstract

Ginger ale is a drink fermented with ginger and is among the products with functional and probiotic appeal, which makes it a very promising option in the non-alcoholic drinks category. Therefore, the main objective of this study was to produce a non-alcoholic fermented drink using native microorganisms from ginger. Four methodologies for starter production were evaluated, Canakapali (2019), Sulistyarsi et. al (2022), Baudar (2018) and Katz (2014), that of Sulistyarsi et. al (2022) proved to be more advantageous for use due to the lower alcohol content formed. To produce fermented drinks, at 28°C±2°C, a period of three days was considered ideal due to the safety indicated by the pressure gauge. The pH values (2.68±0.04 – 2.69±0.02 – 2.84±0.03 – 2.94±0.05) and acidity (126±1.80 – 132.6± 1.04 – 111.3±1.37 – 111.6±1.90 meq/L) met legislation IN N°41 of 2019 (Kombucha Identity and Quality Standard – pH 2.5 to 4.2 and acidity from 30 to 130meq/L) and IN N°34 of 2012 (Fermented Fruit Drinks – acidity from 50 to 130meq/L), which are categories of drinks similar to ginger ale as there are still no standards that establish their identity and quality. Drinks using the methodology of Canakapalli (2019) and Sulistyarsi et. al (2022) were considered non-alcoholic until the 15th day of refrigerated storage (0.45%v/v – 0.46%v/v) and after the 30th day they became alcoholic (0.54%v/v). The citric acid found in drinks was in greater quantity compared to other acids such as lactic and acetic. Lactic acid bacteria were quantified, such as Lactobacillus (3.7x104 – 4.3x105 – 2.5x104 – 4.0x105) and Streptococcus (2.9x102 – 4.1x103 – 3.2x103 – 5.7x105), microorganisms from the Coliformes group and Salmonella were not detected, ensuring the drinks had hygienic and sanitary quality. The sensorial of the non-alcoholic drink, made by Sulistyarsi et. al (2022), had a score between 7 and 8 (I liked it moderately to I liked it a lot), in addition to high marks regarding purchase intention.