Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer

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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Autor principal: Pilligua, Ronald Luigi (author)
Altres autors: Barre-Zambrano, Roy Leonardo (author), Mendoza-Gonzáles, Aldo Eduardo (author), Lavayen-Delgado, Edison (author), Mero-Santana, Robert (author)
Format: article
Idioma:spa
Publicat: 2021
Matèries:
Cerveza artesanal
evaluación sensorial
propiedades fisicoquímicas
microbiología
Cocoa mucilage
Craft beer
sensory evaluation
physicochemical properties
microbiology
Accés en línia:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234
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https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234

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