Mostrar el registro sencillo del ítem
Evaluación de la adición de hierbabuena Mentha Spicata como sustituto parcial del lúpulo en una cerveza artesanal estilo ale
dc.contributor.advisor | Segobia Muñoz, Sheyling | |
dc.contributor.author | Zamora Sarmiento, Henry Alexander | |
dc.date.accessioned | 2024-05-01T21:40:10Z | |
dc.date.available | 2024-05-01T21:40:10Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16383 | |
dc.description | 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. | es_ES |
dc.description | 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. | es_ES |
dc.description.abstract | El propósito de esta investigación es evaluar la adición de hierbabuena Mentha spicata como sustituto parcial del lúpulo en una cerveza artesanal estilo Ale. Las variables a evaluar fueron las características fisicoquímicas y organolépticas en una cerveza artesanal estilo Ale. Esta investigación será de carácter experimental donde se realizara un diseño experimental AxB, donde A serán los porcentajes de Hierbabuena a suministrar y B será los porcentajes del lúpulo a suministrar, en los cuales se realizaran un total de 9 tratamientos con 3 repeticiones aplicando la prueba de significancia TUKEY a través del software estadístico SPSS Statitics; mientras que para los resultado de aceptabilidad por panel sensorial se empleara grafico radial para contrastar los atributos evaluados. Todas las técnicas se regirá bajo lo estipulado en la NTE INEN 2 262:2003, el análisis organoléptico se realizara con 30 panelistas no entrenados. | es_ES |
dc.format.extent | 44 p. | es_ES |
dc.language.iso | es | es_ES |
dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
dc.subject | Bebida fermentada | es_ES |
dc.subject | Menta | es_ES |
dc.subject | Acidez | es_ES |
dc.subject | Densidad | es_ES |
dc.title | Evaluación de la adición de hierbabuena Mentha Spicata como sustituto parcial del lúpulo en una cerveza artesanal estilo ale | es_ES |
dc.type | bachelorThesis | es_ES |