Evaluación del perfil fisicoquímico y organoléptico de una cerveza con adición de Cannabis sativa no psicoactivo (Cannabis sativa L).
| dc.contributor.advisor | Espinoza Espinoza, Fernando Gregorio | |
| dc.contributor.author | Asan Jimenez, Vicente Josue | |
| dc.date.accessioned | 2025-04-30T14:13:35Z | |
| dc.date.available | 2025-04-30T14:13:35Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/18108 | |
| dc.description | The present study, entitled Evaluation of the physicochemical and organoleptic profile of a beer with the addition of non-psychoactive Cannabis sativa (Cannabis sativa L), aimed to investigate the effect of Cannabis sativa oil at various concentrations on beer quality. Three concentrations of non-psychoactive Cannabis sativa oil were used: 0.1%, 0.2% and 0.3%, in accordance with regulation ARCSA-DE-002-2021-MAFG, which stipulates a maximum limit of 0.3% THC in the final product. With this, four treatments were established, including a control without oil, all with three replicates, resulting in a total of 12 samples. These were subjected to physicochemical analysis to measure parameters such as pH, density, acidity and alcohol content (GL°). In addition, a sensory evaluation was carried out through a hedonic survey, in which characteristics such as appearance, body, color, flavor, aroma, bitterness and general acceptability were assessed. The treatment with the best preference in the sensory evaluation was chosen for a microbiological analysis, focused on the search for molds and yeasts. The findings made it possible to identify how the incorporation of non-psychoactive Cannabis sativa oil affects both the physicochemical properties and the sensory perception of beer, providing significant data for the creation of innovative products within the current legal framework. | es_ES |
| dc.description | The present study, entitled Evaluation of the physicochemical and organoleptic profile of a beer with the addition of non-psychoactive Cannabis sativa (Cannabis sativa L), aimed to investigate the effect of Cannabis sativa oil at various concentrations on beer quality. Three concentrations of non-psychoactive Cannabis sativa oil were used: 0.1%, 0.2% and 0.3%, in accordance with regulation ARCSA-DE-002-2021-MAFG, which stipulates a maximum limit of 0.3% THC in the final product. With this, four treatments were established, including a control without oil, all with three replicates, resulting in a total of 12 samples. These were subjected to physicochemical analysis to measure parameters such as pH, density, acidity and alcohol content (GL°). In addition, a sensory evaluation was carried out through a hedonic survey, in which characteristics such as appearance, body, color, flavor, aroma, bitterness and general acceptability were assessed. The treatment with the best preference in the sensory evaluation was chosen for a microbiological analysis, focused on the search for molds and yeasts. The findings made it possible to identify how the incorporation of non-psychoactive Cannabis sativa oil affects both the physicochemical properties and the sensory perception of beer, providing significant data for the creation of innovative products within the current legal framework. | es_ES |
| dc.description.abstract | El presente estudio, titulado Evaluación del perfil fisicoquímico y organoléptico de una cerveza con adición de Cannabis sativa no psicoactivo (Cannabis sativa L), tuvo como meta investigar el efecto del aceite de dicha planta en varias concentraciones sobre la calidad de la cerveza. Se utilizaron tres concentraciones de aceite de Cannabis sativa no psicoactivo: 0,1%, 0,2% y 0,3%, en conformidad con la regulación ARCSA-DE-002-2021-MAFG, que estipula un límite máximo de 0,3% de THC en el producto final. Con esto, se establecieron cuatro tratamientos, incluyendo un control sin aceite, todos con tres réplicas, resultando en un total de 12 muestras. Estas se sometieron a análisis fisicoquímicos para medir parámetros como pH, densidad, acidez y contenido de alcohol (GL°). Además, se llevó a cabo una evaluación sensorial a través de una encuesta hedónica, en la cual se valoraron características como apariencia, cuerpo, color, sabor, aroma, amargor y aceptación general. El tratamiento con la mejor preferencia en la evaluación sensorial fue elegido para un análisis microbiológico, centrado en la búsqueda de mohos y levaduras. Los hallazgos permitieron identificar cómo la incorporación de aceite de Cannabis sativa no psicoactivo afecta tanto las propiedades fisicoquímicas como la percepción sensorial de la cerveza, brindando datos significativos para la creación de productos innovadores dentro del marco legal actual. | es_ES |
| dc.format.extent | 69 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2025 | es_ES |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Antioxidantes | es_ES |
| dc.subject | Alcalina | es_ES |
| dc.subject | Fitocannabinoides | es_ES |
| dc.subject | Mesopotamia | es_ES |
| dc.subject | Oligoceno | es_ES |
| dc.title | Evaluación del perfil fisicoquímico y organoléptico de una cerveza con adición de Cannabis sativa no psicoactivo (Cannabis sativa L). | es_ES |
| dc.type | bachelorThesis | es_ES |
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