Elaboración de cerveza en base de harina de residuos agroindustriales de cacao

Abstract

In brewing beer, can be used different raw materials that have carbohydrates in their structure, barley is the main one but flours from other vegetables such as cocoa can also be used, these mixtures allow adding new organoleptic characteristics and reducing the cost of production of the beers. In this work a beer based on barley and cocoa residues flour (1 to 3) was obtained through the protocol for the elaboration of craft beer, in addition, the ability to degrade carbohydrates and obtain fermentable sugars from P. barcinonensis and enzymes, to incorporate it into the process. After obtaining the product, an analysis of pH, density, acidity, alcoholic degree was carried out following the Ecuadorian standards for this type of alcoholic beverage, later a tasting was carried out to determine its characteristics of color, flavor, consistency foam, cocoa aroma, alcohol aroma, turbidity and other parameters and a survey to know the acceptance of the product. Finally, the calculation of the production and sale prices was established, which were established at 1.53 dollars and 2.50 dollars, respectively. The label, the technical sheet, the description, and the composition of the final product were made, which serves as a basis for positioning this product in the market, with this work it was observed that it is feasible to develop a beer with another raw material and obtain a product that complies with the regulations, that is profitable and highly acceptable by consumers.