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...

Descripció completa

Guardat en:

Dades bibliogràfiques
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
Accés en línia:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars

Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer
per: Pilligua, Ronald Luigi
Publicat: (2021)

Improvement of the physicochemical and sensory characteristics of CCN51 cocoa through the addition of an enzyme and yeast during the fermentation process
per: Morales Rodríguez, Wiston Javier
Publicat: (2016)

Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production
per: Vallejo Torres, Christian Amable
Publicat: (2016)

Cocoa mucilage from nacional and trinitario varieties for cocoa jelly production
per: Vallejo Torres, Christian Amable
Publicat: (2016)

Virtual Environment for the Mashing and Boiling Process in Craft Beer Production
per: Pogo, Steven
Publicat: (2022)

STUDY OF THE INFLUENCE OF ANTHROPOGENIC CONTAMINANTS ON THE PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF THE IRRIGATION WATER OF THE AMBATO-HUACHI-PELILEO CANAL
per: Pérez, Lander
Publicat: (2024)

Effect of pasteurization and ohmic heating on the detection of deoxynivalenol in craft beer wort base
per: Velarde Salas, Bryan Augusto
Publicat: (2024)

Sensory profile of genotypes of cocoa (Theobroma cacao L.) in the parish of Valle Hermoso-Ecuador
per: Vallejo Torres, Christian Amable
Publicat: (2018)

Sensory profile of genotypes of cocoa (Theobroma cacao L.) in the parish of Valle Hermoso-Ecuador
per: Vallejo Torres, Christian Amable
Publicat: (2018)

Use and evaluation of a non-alcoholic beverage based on cocoa mucilage and placenta of Thoebroma cacao L, Ananas comosus and mango Mangifera indica
per: Loor Vélez , Yelitza Marianela
Publicat: (2023)

Control of the Malt Mashing and Boiling Process in Craft Beer Production : Hardware-in-The-Loop-Technique.
per: Pogo Arteaga, Steven Israel
Publicat: (2021)

Extraction of hell mucilag of Theobroma cacao L. for use in clarification of juices of Saccharum officinarum
per: Fernández Escobar, Ángel Oliverio
Publicat: (2022)

PHYSICAL–CHEMICAL AND SENSORY ATTRIBUTES OF THE COCOA NACIONAL (Theobroma cacao L.) FIFTEEN CLONE BEANS IN ECUADOR
per: Vera Chang, Jaime Fabian
Publicat: (2015)

Sensorial comparison of fine aroma cocoa type Nacional (Theobroma cacao L.) grown in different zones of Ecuador
per: Solórzano Chavez, Eddyn
Publicat: (2015)

Chemical characterization of solid waste from the production of three types of craft beer (stout - black, imperial - blonde, guayacán - red)
per: Torres Barberan, Oscar Luis
Publicat: (2022)

Comportamiento agronómico, calidad física y sensorial de 21 líneas híbridas de cacao (Theobroma cacao L.): The agronomic behavior, physical quality and sensory quality of 21 hybrid lines of cocoa (theobrama cacao L.)
per: Vera Chang, Jaime
Publicat: (2015)

Cadmium in cocoa (Theobroma cacao L.) cultivation and its environmental effects
per: Chancay Alcívar, Luis Fernando
Publicat: (2022)

Antimicrobial effect of cocoa peels aqueous extracts and cocoa seeds (Theobroma Cacao) In a streptococcus mutans strain: In vitro study
per: Sucuzhañay Mora, Miryan Alexandra
Publicat: (2018)

Formulation and physicochemical and sensory characterization of an Andean Carchense flavored semi-mature cheese
per: Manríquez, María José
Publicat: (2021)

In situ characterization of the morphological variability in cocoa (Theobroma cacao L.) from Pastaza Province
per: Pérez Garcia, Guillermo
Publicat: (2015)

Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products
per: Viuda, M.
Publicat: (2012)

Incidence of pollinating agents on the fertilization of the cocoa flower (Theobroma cocoa L.)
per: García García, Vianka Stéfany
Publicat: (2022)

Incidence of pollinating agents on the fertilization of the cocoa flower (Theobroma cocoa L.)
per: García García, Vianka Stéfany
Publicat: (2022)

Sensory characteristics in artisanal ice cream with milk serum
per: Arteaga Muñoz, José Daniel
Publicat: (2017)

Sensory characteristics in artisanal ice cream with milk serum
per: Arteaga Muñoz, José Daniel
Publicat: (2017)

Elaboration of Aged Liquor with National Cocoa Almonds (Theobroma cacao L.) residual from the export classification
per: Fernández Escobar, Ángel Oliverio
Publicat: (2021)

Chemical quality of national type cocoa (Theobroma Cacao L.) from Valle Hermoso parish – Ecuador
per: Morales Rodríguez, Wiston Javier
Publicat: (2024)

EFFECT OF TIME AND TYPE OF FERMENTATION IN PHYSICAL AND CHEMICAL QUALITY OF COCOA (Theobroma cacao L.) NATIONAL TYPE
per: Rivera Fernández, Rubén Darío
Publicat: (2012)

Elaboration of chocolate of seven experimental genotypes of cocoa (Theobroma cacao L.) selected in the Experimental Farm La Represa
per: Vera Chang, Jaime
Publicat: (2018)

Heavy Metals in Artisanal Beer Heavy Metals in Artisanal Beer
per: Espinoza-Montero, Patricio
Publicat: (2021)

Selection of Cocoa Genotypes (Theobroma cacao L) Resistant to Witch Broom Disease (Moniliopththora perniciosa) in Los Ríos, Ecuador
per: Tarqui Freire, Omar Miguel
Publicat: (2017)

Evaluation of the Physical-Chemical and Sensory Characteristics of the jelly of Ananas comosus and Passiflora edulis
per: Fernández Escobar, Ángel Oliverio
Publicat: (2021)

STUDY OF GENETIC DIVERSITY OF 20 CACAO ACCESSIONS (Theobroma cacao L.) BY AP-PCR COLLECTION IN CENTER OF COCOA TENGUEL FLAVOR IN THE EXPERIMENTAL BUSETA FARM
per: Carranza Patiño, Mercedes Susana
Publicat: (2008)

Influence of different cultivation systems in stem quality and macronutrient characteristics in Solidago canadensis
per: Yumbla Orbes, Maria
Publicat: (2017)

Caracterización físico-química y sensorial de treinta materiales élites de cacao (Theobroma cacao l.)
per: Chévez Vera, Héctor David
Publicat: (2015)

Phosphate fertilization and its influence on agronomic characteristics of corn grown on mucuna ash (Mucuna pruriens) incorporated and in soil cover
per: Da Silva Oviedo, Modesto Osmar
Publicat: (2022)

Physicochemical quality of lagoon Colta water. Chimborazo. Ecuador
per: Escobar-Arrieta, Sandra
Publicat: (2021)

Efecto del pre-secado sobre el porcentaje de fermentación y calidad sensorial del licor de cacao theobroma cacao l
per: Jimenez Collaguazo, Juan Carlos
Publicat: (2017)

Uso de los ácidos cítricos y clorhídrico y sus efectos en las características fisicoquímicas de la pectina del albedo de maracuyá (Passiflora edulis): Citric acid and hydrochloric use and its effect on the physicochemical characteristics of albedo pectin passion fruit (Passiflora edulis)
per: López Párraga, Viviana Narcisa
Publicat: (2015)

Plan de negocios para la implementación de un beer spa en el norte de Quito basado en un modelo checo de beer spa
per: García Noblecilla, Dayana Mishell
Publicat: (2017)