Evaluación fisicoquímica y sensorial de cerveza artesanal tipo ale con almidón de papa como adjunto y especies
The purpose of this research was to evaluate the physicochemical and sensory parameters of craft beer type ale with potato starch (Solanum tuberosum L.) as an adjunct and spices, innovating in incorporating unconventional raw materials. The behavior of two factors was determined: A. Mix 80% malted b...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2016
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| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/552 |
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Afegir etiqueta | Sumari: | The purpose of this research was to evaluate the physicochemical and sensory parameters of craft beer type ale with potato starch (Solanum tuberosum L.) as an adjunct and spices, innovating in incorporating unconventional raw materials. The behavior of two factors was determined: A. Mix 80% malted barley with 20% potato starch (200 and 300 g/L) and B. Combination of spices: 40% hops, 10% thyme, 48% rosemary and 2% wormwood (1, 2 and 3 g/L), giving rise to six treatments; together, a witness was included (100% malted barley and hops). Physico-chemical variables were analyzed (pH, total acidity, density and degree of alcohol) applying an AxB ANOVA (2x3) with three repetitions and contrast with Dunnet. The organoleptic characteristics (color, odor, flavor, body and bitterness), were evaluated by a panel of semi-trained judges and treated by the Friedman test. All treatments of the craft beer reached the allowable range by INEN 2262 for pH variable, being the T1 (200 g/L barley malt mixture of potato starch + 1 g/L combination of spices) which also fulfilled the percentage of acidity and alcohol content established in the standard. In sensory analysis the judges failed to determine significant differences (p <0.05) between treatments and the control. Factor A influenced on pH and degree of alcohol, while factor B on all physicochemical variables. |
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