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...

• Yazar: Pilligua, Ronald Luigi (author)
• Diğer Yazarlar: Barre-Zambrano, Roy Leonardo (author), Mendoza-Gonzáles, Aldo Eduardo (author), Lavayen-Delgado, Edison (author), Mero-Santana, Robert (author)
• Materyal Türü: article
• Dil: spa
• Baskı/Yayın Bilgisi: 2021
• Konular: Cerveza artesanal; evaluación sensorial; propiedades fisicoquímicas; microbiología; Cocoa mucilage; Craft beer; sensory evaluation; physicochemical properties; microbiology
• Online Erişim: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234