Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer
The present work aimed to evaluate the influence of cocoa mucilage (theobroma cacao) on the physicochemical and sensory characteristics of craft beer. Four concentrations of cocoa mucilage were established (1, 3, 7 and 10%), in which 4 treatments and a control were applied. Subsequently, the best tr...
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| 格式: | article |
| 语言: | spa |
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2021
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| 在线阅读: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234 |
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添加标签 | 总结: | The present work aimed to evaluate the influence of cocoa mucilage (theobroma cacao) on the physicochemical and sensory characteristics of craft beer. Four concentrations of cocoa mucilage were established (1, 3, 7 and 10%), in which 4 treatments and a control were applied. Subsequently, the best treatment was determined by means of a sensory analysis with 40 untrained panelists, where flavor, odor and color were evaluated; for this, a Kruskal-Wallis non-parametric statistical analysis was applied, giving the best result to treatment 1 (1% mucilage - 99% must). Physicochemical and microbiological analyzes were carried out, giving the following results: Anaerobes: 3.9x104 cfu/ml, molds: <1x10 cfu/ml, yeasts: 1.18x105 cfu/ml. and physicochemical analyzes: Acidity (expressed as lactic acid): 0.26%, arsenic: <0.1 mg/dm3, carbonation: 3.8 L CO2/L drink, copper: 0.088 mg / dm3, alcoholic strength at 20ºC : 5.3% v/v, iron: 2.103mg/dm3, pH: 4.28, lead: <0.01mg/dm3, zinc: 0.087mg/dm3. In conclusion, with the addition of cocoa mucilage in concentrations Low, highly palatable beers can be made for the consumer in terms of taste, smell and color, as was treatment 1, with a significance level of 0.05. |
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