Kniha Ginger Beer Mark Dookeran

Ginger Beer

Chemical, Microbiological, and Sensory characteristics of Ginger Beer Produced by Natural and Controlled Fermentation

Autor: Mark Dookeran
Jazyk: Angličtina
Vazba: Brožovaná
Vydavatel: VDM Verlag
Dostupnost: Skladem u dodavatele
Odesíláme za 9-15 dnů
1 377
Ginger beer is a very popular drink in Trinidad and Tobago. Persons of all ages have consumed this p...

Informace o knize

Jazyk
Angličtina
Vazba
Kniha - Brožovaná
Vydáno
2010
Stránek
124
EAN
9783639248135
ISBN
3639248139
Enbook ID
06832377
Vydavatel
Hmotnost
191
Rozměry
152 x 229 x 7

Kompletní popis

Ginger beer is a very popular drink in Trinidad and Tobago. Persons of all ages have consumed this popular beverage in large quantities for generations, especially during the festive Christmas period. However, the absence of standards allows manufacturers to produce and market ginger ale as ginger beer. The commercial products usually have a strong (pungent) ginger taste, but lack the characteristic fermented flavour. The sensory characteristics, optical and chemical properties, and the microbial content of fermented ginger beer were evaluated. A traditional processing method, using the indigenous microflora present in the ingredients (natural fermentation), was compared to a controlled fermentation using an inoculum of the yeast Saccharomyces cerevisiae, in producing ginger beer. This book provides a foundation for food processors to produce a market-acceptable fermented ginger beer. Additionally, a scientific procedure was outlined for scientists, students and researchers in various disciplines to conduct similar product development work. Finally, it provides a suitable formulation for individuals wishing to prepare ginger beer during the Christmas season or even year round.

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