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
Väzba: Brožovaná
Vydavateľ: VDM Verlag
Dostupnosť: Skladom u dodávateľa
Odosielame za 9-15 dní
56.97
Ginger beer is a very popular drink in Trinidad and Tobago. Persons of all ages have consumed this p...

Informácie o knihe

Jazyk
Angličtina
Väzba
Kniha - Brožovaná
Vydalo
2010
Stránok
124
EAN
9783639248135
ISBN
3639248139
Enbook ID
06832377
Vydavateľ
Hmotnosť
191
Rozmery
152 x 229 x 7

Kompletný 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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