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...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | bachelorThesis |
| منشور في: |
2024
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://dspace.utb.edu.ec/handle/49000/16383 |
| الوسوم: |
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إضافة وسم | 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. |
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