The consumption of craft and specialized beer across the world has changed, since it passed from something little known to a familiar product among consumers, which has led to brewers incorporating new flavors and ingredients in beer. Regarding this subject, this study aimed to determine physical-chemical properties, acceptability, and gender behavior on beers with Rubim and Mastruz as hops bitterness substitution, following the proportion: 25, 50, 75, and 100%. A consumer trial (n = 84) was conducted to determine acceptability of nine beers. The participants were asked to rate their opinion about the color, aroma, flavor, overall acceptance, and bitterness intensity. Consumers assessed purchase intention. The hops bitterness substitution affected physical-chemical and sensory properties of beers. International bitterness units (IBU) decreased with increased levels of hops substitution, and the sensorially bitterness was felt by men and women. All beers presented purchase intention for men and women. Gender influenced choices and purchase intention of beers, since women usually look for new flavors, as men are mostly influenced by previous experiences and friendship recommendation. Practical applicationsThis study brings significant information about the factors considered by consumers when they purchase and consume craft beer, aiming the influence by gender. The results were obtained by simple sensory methodologies, such as hedonic scales values, which took into consideration the consumers' appraisal and evaluated it by multivariate approaches, as Principal component analysis (PCA). With the emergence of craft beers, the results of this study emphasize consumer characteristics that can describe the relationship between perceived sensory complexity and appraisal, as well as evaluate how beer knowledge and familiarity with beer impact their decisions, which will help craft brewers market their beers effectively. | INTRODUCTIONBeer is one of oldest drinks and most consumed alcoholic beverage in the world (Kawa-Rygielska, Adamenko, Kucharska, Prorok, & Pi orecki, 2019). It is produced by a brewing process with Saccharomyces cerevisiae that turn fermentable sugars from malt wort mostly in ethanol and flavor-determining sub-products (Denby et al., 2018;Kawa-Rygielska et al., 2019). The quantity of nutritional compounds of beer depends on raw materials and the process practices. Cereals, water, hops (Humulus lupulus), yeast, and processing conditions are the main contributors to the mineral contents, vitamins, carbohydrates, and phenolic compounds of beer (Sohrabvandi, Mortazavian, &

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O Brasil é um país que se destaca por sua grande atividade agrícola, em consequência disso, é um dos países que mais produzem resíduos agroindustriais. Tem posição de destaque no que se refere à produção de frutas. Os alimentos, além de fornecerem nutrientes essenciais e necessários para a vida, fornecem compostos bioativos com propriedades biológicas ditas promotoras da saúde, tais como atividade antioxidante, anticarcinogênica de nutrientes como as vitaminas C, A e E, e de compostos fenólicos como flavonoides. O processamento dessas frutas para a elaboração de polpas e sucos é responsável pela geração de toneladas de resíduos, os quais em sua grande maioria são descartados de maneira inadequada, acarretando em grandes problemas ambientais. Como alternativa para a aplicação destes subprodutos, estudos apontam que resíduos de frutas tropicais, possuem um alto teor de compostos fenólicos e também atividade antioxidante. Foi realizado um levantamento de artigos publicados em periódicos entre os anos de 2015-2019 nas bases de dados Google Scholar, Scielo e Web of Science.

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Were noted in this study the effects of increasing doses and different nitrogen sources in the production, chemical composition and the N contained in the shoots of millet forage conditions in the Bioma Cerrado. Two N sources (urea and Novatec), four doses (0, 40, 80 and 160 kg ha-1 ) and three cuts with four replicates totaling 32 experimental units were used. The cuts were made assessment when at least 50% of the plants reached 0.80 m in height. The variables analyzed were GMP, DMP, DM, CP, NDF, ADF and CN of all cuts. There was no significant interaction between the variables analyzed for sources and rates of N, N and cuts, cuts and sources of N and also the triple interaction sources, cuts and N. The dose of GMP was higher than the second and third (1691 and 1862 kg ha-1 , respectively) that differed from the first cut (1362 kg ha-1 ). The MS was statistically different from the third (15.44%) and similar cutting the first and second sections (12.30 and 13.08%, respectively). The CP content significantly in all courts where the first cut differed from the second cut and third cut differed from the others. The NDF and ADF differed between cuts, rising as the cuts progressed. The two N sources are suitable for supplying N to growing millet.