Efecto de la utilización de cascarilla de cacao en el perfil sensorial de una cerveza artesanal tipo Ale estilo Stout

Translated title of the contribution: Effect of cocoa husk use on sensory profile of ale type stout style craft beer

David Salazar-Leguía, Gerald Chumpitaz-Huanqui, Erick Alvarez-Yanamango, Fredy Huayta

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

Abstract

The research objective was used cocoa husk as an ingredient in the development of four craft beers and evaluated its effect on the sensory profile. For that, a percolated extract was prepared, which was added in the maturing of the beers in proportions of 5% and 10%. The beer was naturally carbonated with dextrose dosed at 6.5 g/L and 7.5 g/L. It was physically-chemically characterized (density, pH and ºBrix) and a sensory analysis using a Ranking test was performed. Results shows that beer (WT) with 10% of cocoa husk extract and 7.5 g/L dextrose has the highest level of preference for panelists. Its characterized by a reddish and semi-opaque color, a strong aroma of malt, alcohol and hops, in addition to presenting an intense malt flavor and leaving a feeling of its complexity, effervescence, body and balance at the level of the mouth. Finally, results indicated that "WT" beer has a density of 1.015 kg/L, a pH of 4.63 ± 0.02 and a ºBrix value of 6.97 ± 0.06. It is concluded; the extract of cocoa husk directly affects the pH of the brewed beers, for that this residue represents a source of use for its application in the development of some styles of beers.

Translated title of the contributionEffect of cocoa husk use on sensory profile of ale type stout style craft beer
Original languageSpanish
Title of host publication19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtitle of host publication"Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings
EditorsMaria M. Larrondo Petrie, Luis Felipe Zapata Rivera, Catalina Aranzazu-Suescun
PublisherLatin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)9789585207189
DOIs
StatePublished - 2021
Externally publishedYes
Event19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Virtual, Online
Duration: 19 Jul 202123 Jul 2021

Publication series

NameProceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volume2021-July
ISSN (Electronic)2414-6390

Conference

Conference19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021
CityVirtual, Online
Period19/07/2123/07/21

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