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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Bibliográfalaš dieđut
Váldodahkki: Pilligua, Ronald Luigi (author)
Eará dahkkit: Barre-Zambrano, Roy Leonardo (author), Mendoza-Gonzáles, Aldo Eduardo (author), Lavayen-Delgado, Edison (author), Mero-Santana, Robert (author)
Materiálatiipa: article
Giella:spa
Almmustuhtton: 2021
Fáttát:
Cerveza artesanal
evaluación sensorial
propiedades fisicoquímicas
microbiología
Cocoa mucilage
Craft beer
sensory evaluation
physicochemical properties
microbiology
Liŋkkat: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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