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

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

Producción científica: Capítulo del libro/informe/acta de congresoContribución a la conferenciarevisión exhaustiva

Resumen

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.

Título traducido de la contribuciónEffect of cocoa husk use on sensory profile of ale type stout style craft beer
Idioma originalEspañol
Título de la publicación alojada19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtítulo de la publicación alojada"Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings
EditoresMaria M. Larrondo Petrie, Luis Felipe Zapata Rivera, Catalina Aranzazu-Suescun
EditorialLatin American and Caribbean Consortium of Engineering Institutions
ISBN (versión digital)9789585207189
DOI
EstadoPublicada - 2021
Publicado de forma externa
Evento19th 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
Duración: 19 jul. 202123 jul. 2021

Serie de la publicación

NombreProceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volumen2021-July
ISSN (versión digital)2414-6390

Conferencia

Conferencia19th 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
CiudadVirtual, Online
Período19/07/2123/07/21

Palabras clave

  • Beer
  • Cocoa
  • Extract
  • Husk
  • Sensory

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