Sustitución parcial de cebada por maíz y arroz malteados sobre parámetros físico-químicos y sensoriales en cerveza artesanal tipo Pale-Ale

The purpose of the research was to evaluate the physicochemical and sensory effects of malted corn and rice as partial barley substitutes in a Pale-Ale type craft beer. The study factors were: percentage of malted rice (20% and 30%), malted corn (10% and 20%) and a control (100% barley malt). A completely randomized AxB bifactorial experimental design (ACD) was applied with three replications plus a control, resulting in 18 experimental runs. The variables evaluated were: pH, acidity, alcohol content and sensory quality (color, odor, flavor and bitterness). In the pH and acidity variables (p > 0.05) between treatments. For the alcohol content variable (p < 0.05) between treatments, values between 4.59% (T4) and 6.38% (T2) were obtained. According to the statistical analysis of the physicochemical variables with Dunnett, T1, T2, T3 and T4 were highly significant with respect to the T5 control. The sensory quality was highly significant between treatments; for the color and odor attribute, T4 had the best sensory quality, and for the flavor and bitterness attributes, T3 had the best sensory quality. In economic terms, the treatments with the lowest production cost were T2 and T5, $0.89 and $0.84 per 330ml bottle, respectively.

• Egile nagusia: Menéndez Vera, Adriana María (author)
• Beste egile batzuk: Vera Cedeño, Dolores Melanía (author)
• Formatua: bachelorThesis
• Hizkuntza: spa
• Argitaratua: 2023
• Gaiak: Adjuntos cerveceros; Maíz; Arroz; Cebada; Pale ale
• Sarrera elektronikoa: http://repositorio.espam.edu.ec/handle/42000/2058