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...

• 第一著者: Pilligua, Ronald Luigi (author)
• その他の著者: Barre-Zambrano, Roy Leonardo (author), Mendoza-Gonzáles, Aldo Eduardo (author), Lavayen-Delgado, Edison (author), Mero-Santana, Robert (author)
• フォーマット: article
• 言語: spa
• 出版事項: 2021
• 主題: Cerveza artesanal; evaluación sensorial; propiedades fisicoquímicas; microbiología; Cocoa mucilage; Craft beer; sensory evaluation; physicochemical properties; microbiology
• オンライン･アクセス: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234