Evaluación de la sustitución parcial de la malta de cebada (Hordeum vulgare) por maíz malteado (Zea mays) con adición de mucílago de cacao (Theobroma cacao L.) en cerveza artesanal tipo ale.
| dc.contributor.advisor | Rivera Troya, Dayaneth | |
| dc.contributor.author | Guerrero Morante, Romyna Samantha | |
| dc.date.accessioned | 2024-09-05T15:30:17Z | |
| dc.date.available | 2024-09-05T15:30:17Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17203 | |
| dc.description | The objective of this study was to evaluate the effects of the partial substitution of barley malt by malted corn and the addition of cocoa mucilage on the physicochemical, sensory and microbiological properties of a craft ale beer. A completely randomized experimental design with five treatments was applied, evaluating the physicochemical, sensory and microbiological parameters of the resulting beers. In addition, the production cost of these beers was estimated, producing 36 bottles of 330 mL each, at a cost of $789.88, which implies a cost of $21.94 per bottle, and an income of $108 USD, resulting in a loss margin of -86.32 %. According to Pearson's correlation, the alternative hypothesis that the partial substitution of barley malt with malted corn and the addition of cocoa mucilage affects the physicochemical properties of ale beer is accepted, showing a negative correlation between acidity and pH, and a positive correlation between acidity and alcoholic strength, as well as between pH and alcoholic strength. This indicates that the higher the acidity, the lower the pH and the higher the alcohol content. T1 (Barley 1000 g, hops 6 g, yeast 4.6 g and mucilage 8 g) obtained higher acceptability, with six respondents expressing positively the acceptability of the beer. Further experiments substituting other grains are recommended. | es_ES |
| dc.description | The objective of this study was to evaluate the effects of the partial substitution of barley malt by malted corn and the addition of cocoa mucilage on the physicochemical, sensory and microbiological properties of a craft ale beer. A completely randomized experimental design with five treatments was applied, evaluating the physicochemical, sensory and microbiological parameters of the resulting beers. In addition, the production cost of these beers was estimated, producing 36 bottles of 330 mL each, at a cost of $789.88, which implies a cost of $21.94 per bottle, and an income of $108 USD, resulting in a loss margin of -86.32 %. According to Pearson's correlation, the alternative hypothesis that the partial substitution of barley malt with malted corn and the addition of cocoa mucilage affects the physicochemical properties of ale beer is accepted, showing a negative correlation between acidity and pH, and a positive correlation between acidity and alcoholic strength, as well as between pH and alcoholic strength. This indicates that the higher the acidity, the lower the pH and the higher the alcohol content. T1 (Barley 1000 g, hops 6 g, yeast 4.6 g and mucilage 8 g) obtained higher acceptability, with six respondents expressing positively the acceptability of the beer. Further experiments substituting other grains are recommended. | es_ES |
| dc.description.abstract | Este estudio tuvo como objetivo evaluar los efectos de la sustitución parcial de la malta de cebada por maíz malteado y la adición de mucílago de cacao en las propiedades fisicoquímicas, sensoriales y microbiológicas de una cerveza artesanal tipo ale. Se aplicó un diseño experimental completamente al azar con cinco tratamientos, evaluando los parámetros fisicoquímicos, sensoriales y microbiológicos de las cervezas resultantes. Además, se estimó el costo de producción de estas cervezas, produciendo 36 botellas de 330 mL cada una, con un costo de $789,88, lo que implica un costo de $21,94 por botella, y un ingreso de $108 USD, resultando en un margen de pérdida del -86,32 %. En cuanto a las propiedades fisicoquímicas y microbiológicas, los tres tratamientos cumplieron con la norma NTE-INEN 2 262. Según la correlación de Pearson, se acepta la hipótesis alternativa de que la sustitución parcial de malta de cebada por maíz malteado y la adición de mucílago de cacao afecta las propiedades fisicoquímicas de la cerveza tipo ale, mostrando una correlación negativa entre acidez y pH, y una correlación positiva entre acidez y grados alcohólicos, así como entre pH y grados alcohólicos. Esto indica que, a mayor acidez, disminuye el pH y aumentan los grados alcohólicos. El T1 (Cebada 1000 g, lúpulo 6 g, levadura 4,6 g y mucílago 8 g) obtuvo mayor aceptación, con seis personas encuestadas expresando positivamente la aceptabilidad de la cerveza. Se recomienda realizar más experimentos sustituyendo otros granos. | es_ES |
| dc.format.extent | 62 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo, Ecuador | 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 | Antioxidantes | es_ES |
| dc.subject | Fermentación | es_ES |
| dc.subject | Tratamientos | es_ES |
| dc.subject | Preferencias | es_ES |
| dc.title | Evaluación de la sustitución parcial de la malta de cebada (Hordeum vulgare) por maíz malteado (Zea mays) con adición de mucílago de cacao (Theobroma cacao L.) en cerveza artesanal tipo ale. | es_ES |
| dc.type | bachelorThesis | es_ES |
Files in this item
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Ecuador