Evaluación de la adición de hierbabuena Mentha Spicata como sustituto parcial del lúpulo en una cerveza artesanal estilo ale

The purpose of this research is to evaluate the addition of peppermint mentha spicata as a partial substitute for hops in a craft ale style beer. The variables to be evaluated were the physicochemical and organoleptic characteristics in a craft ale style beer. This research will be of an experimenta...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
المؤلف الرئيسي: Zamora Sarmiento, Henry Alexander (author)
التنسيق: bachelorThesis
منشور في: 2024
الموضوعات:
الوصول للمادة أونلاين:http://dspace.utb.edu.ec/handle/49000/16383
الوسوم: إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
الوصف
الملخص:The purpose of this research is to evaluate the addition of peppermint mentha spicata as a partial substitute for hops in a craft ale style beer. The variables to be evaluated were the physicochemical and organoleptic characteristics in a craft ale style beer. This research will be of an experimental nature where an AxB experimental design will be carried out, where A will be the percentages of peppermint to be supplied and B will be the percentages of hops to be supplied, in which a total of 9 treatments with 3 repetitions will be carried out applying the TUKEY significance test through the SPSS Statitics statistical software; while for the acceptability results by sensory panel, radial graphs will be used to contrast the attributes evaluated. All techniques will be governed under the stipulations of NTE INEN 2 262:2003, the organoleptic analysis will be carried out with 30 untrained panelists.