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...

• Главный автор: Pilligua, Ronald Luigi (author)
• Другие авторы: Barre-Zambrano, Roy Leonardo (author), Mendoza-Gonzáles, Aldo Eduardo (author), Lavayen-Delgado, Edison (author), Mero-Santana, Robert (author)
• Формат: article
• Язык: spa
• Опубликовано: 2021
• Предметы: Cerveza artesanal; evaluación sensorial; propiedades fisicoquímicas; microbiología; Cocoa mucilage; Craft beer; sensory evaluation; physicochemical properties; microbiology
• Online-ссылка: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234