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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| author | Pilligua, Ronald Luigi |
| author2 | Barre-Zambrano, Roy Leonardo Mendoza-Gonzáles, Aldo Eduardo Lavayen-Delgado, Edison Mero-Santana, Robert |
| author2_role | author author author author |
| author_facet | Pilligua, Ronald Luigi Barre-Zambrano, Roy Leonardo Mendoza-Gonzáles, Aldo Eduardo Lavayen-Delgado, Edison Mero-Santana, Robert |
| author_role | author |
| collection | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.creator.none.fl_str_mv | Pilligua, Ronald Luigi Barre-Zambrano, Roy Leonardo Mendoza-Gonzáles, Aldo Eduardo Lavayen-Delgado, Edison Mero-Santana, Robert |
| dc.date.none.fl_str_mv | 2021-06-07 |
| dc.format.none.fl_str_mv | application/pdf text/html application/zip |
| dc.identifier.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234 10.51260/revista_espamciencia.v12i1.234 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| dc.relation.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234/250 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234/370 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234/563 |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Revista ESPAMCIENCIA; Vol. 12 Núm. 1 (2021): REVISTA ESPAMCIENCIA 2021; 25-32 1390-8103 reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | Cerveza artesanal evaluación sensorial propiedades fisicoquímicas microbiología Cocoa mucilage Craft beer sensory evaluation physicochemical properties microbiology |
| dc.title.none.fl_str_mv | Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer Influencia del mucilago de cacao (Theobroma cacao) en las características fisicoquímicas y sensoriales de la cerveza artesanal |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares |
| description | 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. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | RevESPAM_b0c1b5e681a9f7f5de956ad37f94ed9c |
| identifier_str_mv | 10.51260/revista_espamciencia.v12i1.234 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | RevESPAM |
| network_name_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:ojs.pkp.sfu.ca:article/234 |
| publishDate | 2021 |
| publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| reponame_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| spelling | Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beerInfluencia del mucilago de cacao (Theobroma cacao) en las características fisicoquímicas y sensoriales de la cerveza artesanalPilligua, Ronald LuigiBarre-Zambrano, Roy LeonardoMendoza-Gonzáles, Aldo EduardoLavayen-Delgado, EdisonMero-Santana, RobertCerveza artesanalevaluación sensorialpropiedades fisicoquímicasmicrobiologíaCocoa mucilageCraft beersensory evaluationphysicochemical propertiesmicrobiologyThe 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.El presente trabajo tuvo como objetivo evaluar la influencia del mucilago de cacao (theobroma cacao) en las características fisicoquímicas y sensoriales de la cerveza artesanal. Se establecieron 4 concentraciones de mucilago de cacao (1, 3, 7 y 10%), en el cual se aplicaron 4 tratamientos y un testigo. Posteriormente se determinó el mejor tratamiento mediante un análisis sensorial con 40 panelistas no entrenados, donde se evaluaron sabor, olor y color; para ello se aplicó un análisis estadístico no paramétrico Kruskal-Wallis, dando como mejor resultado al tratamiento 1 (1%mucilago - 99% mosto). Se procedió a realizar análisis fisicoquímico y microbiológico dando como resultados: Anaerobios: 3,9x104 ufc/ml, mohos: <1x10 upc/ml, levaduras: 1,18x105 upc/ml. y los análisis fisicoquímicos: Acidez (expresada como ácido láctico): 0,26%, arsénico: <0,1 mg/dm3, carbonatación: 3,8 L CO2/L bebida, cobre: 0,088 mg/dm3, grado alcohólico a 20ºC: 5,3%v/v, hierro: 2,103mg/dm3, pH: 4,28, plomo: <0,01mg/dm3, zinc: 0,087mg/dm3. En conclusión, con la adición del mucilago del cacao en concentraciones bajas se pueden elaborar cervezas de mucha palatabilidad para el consumidor en cuanto al sabor, olor y color como lo fue el tratamiento 1, con un nivel de significancia del 0,05.Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López2021-06-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo revisado por paresapplication/pdftext/htmlapplication/ziphttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/23410.51260/revista_espamciencia.v12i1.234Revista ESPAMCIENCIA; Vol. 12 Núm. 1 (2021): REVISTA ESPAMCIENCIA 2021; 25-321390-8103reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAMspahttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234/250https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234/370https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234/563info:eu-repo/semantics/openAccess2025-02-25T14:37:30Zoai:ojs.pkp.sfu.ca:article/234Institucionalhttp://revistasespam.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/http://revistasespam.espam.edu.ec/oai.Ecuador.1390-81031390-597Xopendoar:02025-02-25T14:37:30Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer Pilligua, Ronald Luigi Cerveza artesanal evaluación sensorial propiedades fisicoquímicas microbiología Cocoa mucilage Craft beer sensory evaluation physicochemical properties microbiology |
| status_str | publishedVersion |
| title | Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer |
| title_full | Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer |
| title_fullStr | Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer |
| title_full_unstemmed | Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer |
| title_short | Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer |
| title_sort | Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer |
| topic | Cerveza artesanal evaluación sensorial propiedades fisicoquímicas microbiología Cocoa mucilage Craft beer sensory evaluation physicochemical properties microbiology |
| url | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234 |