INCLUSIÓN DE MUCÍLAGO DE CACAO ( Teobroma cacao L.) EN UNA CERVEZA ARTESANAL Y SU EFECTO EN LA CLASIFICACIÓN.

Abstract

Cocoa mucilage is characterized by its high presence of carbohydrates, minerals and vitamins that can be used in the food industry. The objective of the research was to evaluate the effect of cocoa mucilage (Theobroma cacao l) in the gasification of a craft beer. A completely randomized factorial design was used with three treatments and a control treatment with three replicates each. Cocoa mucilage was obtained avoiding microbial contamination as much as possible. Once the cocoa mucilage was obtained, it was pasteurized and stored until later use when generating the gasification of the beer. The beer was brewed for a period of fifteen days, once this period was over, three concentrations of cocoa mucilage 25%, 50% and 75% were made. Carbonation production (CO2), sensory analysis (color, smell, taste, texture and general appearance), physicochemical (alcoholic content, pH, acidity and density), chemical (arsenic, ash, copper, iron, lead and zinc) and microbiological (mesophilic Anaeroios, molds and yeasts). The results of CO2 production did not show significant effects (p>0.05) for each of the treatments under study. Sensory evaluation results were not statistically different (p>0.05) between treatments. The physicochemical results gave significant differences (p<0.05) in the pH and % acidity parameters, while the alcohol content and density were similar for each of the treatments. In the same way, the chemical and microbiological evaluation complied with the requirements described by the standard, except for yeasts. The results were found within the requirements of the NTE INEN 2266 and show that the use of cocoa mucilage was viable for the production of craft beers. Keywords: carbonation, physical chemistry, mucilage, sensory