Carrera Ingeniería Bioquímica

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Author: search.filters.author.Carrasco Velástegui, Pablo FranciscoSubject: search.filters.subject.CEBADA

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    Determinación de la calidad maltera aplicada en el grano de cebada Hordeum vulgare variedad Calicuchima y Santa Catalina Línea 003, su análisis de las características fisicoquímicas y organolépticas de cerveza artesanal (Rubia) producida a partir de su procesamiento
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-08) Carrasco Velástegui, Pablo Francisco; Terán Mera, David Andrés
    Barley has been used for the production of food and beverages since ancient times, and its production of fermentable beverages such as beer and for the production of flour, has caused its production to increase exponentially. To this end, this research was carried out, in order to encourage farmers, craft breweries and industrial breweries to use barley variety Calicuchima and Santa Catalina Line 003 grown in INIAP Santa Catalina Station, to later obtain it in Ecuadorian moors and use it in the elaboration of beer thus avoiding imports with the extra costs that this entails. The analyzes that were developed in the research were mainly physicochemical such as: Grain filling index, Moisture, Thousand Grain Weight, Absorption in water, Conversion of Starch into sugar, Analysis of pH and Brix and Colorimetry. Once these analyzes were completed, it was necessary to brew with the two samples of barley, being the Blonde type brewed beer, this was compared to an industrial craft beer and an industrial beer, obtaining an overall rating of 2.5 out of 4 in the two brewed beers With the varieties of barley studied, a value that allows us to define the main objective of the research, which, together with the results of the physicochemical analyzes, is to determine the malting quality of the two varieties of barley (Calicuchima and Santa Catalina Line 003).