Desarrollo De Una Bebida Alcohólica Tipo Cerveza A Partir De Dos Variedades De Maíz (Zea Mays).
The objective of this research was to develop a beer-type alcoholic beverage from two varieties of corn: yellow and purple, in order to generate added value to these raw materials in agroindustrial processes. In the work, a Completely Random Block Design (DBCA) was used in a factorial arrangement of...
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| Κύριος συγγραφέας: | |
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| Άλλοι συγγραφείς: | |
| Μορφή: | bachelorThesis |
| Γλώσσα: | spa |
| Έκδοση: |
2022
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| Θέματα: | |
| Διαθέσιμο Online: | http://repositorio.utc.edu.ec/handle/27000/9431 |
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Προσθήκη ετικέτας | Περίληψη: | The objective of this research was to develop a beer-type alcoholic beverage from two varieties of corn: yellow and purple, in order to generate added value to these raw materials in agroindustrial processes. In the work, a Completely Random Block Design (DBCA) was used in a factorial arrangement of (2*2*3), in which two roasting temperatures (117°C and 110°C), two roasting times (60 min and 40 min) and three concentrations of malt (25%, 50%, 75%), resulting in 12 study treatments, physicochemical parameters were evaluated at 12 treatments and repetition during the fermentation process on days: 3, 5, 7 and 14; obtaining values that are in ranges of: soluble solids 2.70 to 3.65 degrees Brix, pH 4.68 to 4.75, alcoholic degrees 3.44 to 3.82% and a density of 1010 to 1014 g/cm³ al end of study. The experimental analysis did not determine a significant difference between the treatments, so that all the treatments comply with the regulations based on the physicochemical parameters, therefore, a sensory analysis was carried out using a hedonic scale test performed on 17 tasters, with the score being highest acceptability score of 4.82 for color, odor score of 4.35, flavor score of 4.76, body score of 4.35, and bitterness score of 4, 24 identifying as the best treatment the t8 that it contains (110°C – 40 min - 50% A-50% M). Finally, physicochemical analyzes are carried out for the best treatment, the results of which are: Ash 0.19%, Iron <0.25 mg/dm3, Copper 0.11 mg/dm3, Zinc <0.20 mg/dm3, Arsenic 0.05 mg / dm3, Lead < 0.001 mg/ dm3 and the microbiological analysis results are: Mesophilic Aerobic Count < 10 CFU/cm3, Mold and Yeast Count < 10 CFU/cm3, all the values presented are in accordance with the established parameters by the NTE INEN 2262 beer requirements showing to be a stable treatment since it did not present deterioration. |
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