EFECTO DE LA INFUSIÓN DE FLOR DE JAMAICA ( Hibiscus sabdariffa ) DESHIDRATADA EN LA CARACTERÍSTICAS FISICOQUÍMICAS Y SENSORIALES DE CERVEZA ARTESANAL ESTILO BLONDE ALE.

Abstract

The Ecuadorian craft beer industry is constantly growing, therefore, it is necessary to search for new raw materials that provide different characteristics to the alcoholic beverage with benefits for the consumer. The objective of this research was to evaluate the effect of dehydrated hibiscus flower infusion on the physicochemical and sensory parameters of blonde ale-style craft beer. A completely randomized experimental design with factorial arrangement, factor A, was used; corresponded to the concentrations of IFJD at 5%, 10% and 15%. Physicochemical variables (acidity, alcoholic strength, pH and carbonation) and sensory variables (color, persistence of foam, aroma, transparency, liveliness, bitterness, flavor and body) were evaluated for the comparison of averages, the Kruskal Wallis test was used and Tukey at 5% significance. In the physicochemical profile, a p <0.05% was obtained, the results ranged between 0.40% - 0.55% for acidity; 6.16% – 6.65% v/v (alcoholic degree); 3.26 - 3.71 (pH); 2.6 – 3.4 L CO2/L beverage (carbonation), at an organoleptic level the variables color, persistence of foam, transparency and liveliness were significantly different, the other attributes showed a p>0.05%. In conclusion, all the treatments presented acceptable microbiological quality, in terms of the physicochemical variables, the alcoholic degree and carbonation were found within what is required by INEN 2262, on the contrary, the acidity was above the norm, and the pH was only acceptable at T1. According to sensory analysis, treatment T1 (5% IFJD) showed better acceptance, with golden color characteristics, persistent foam, transparent appearance and balanced liveliness. The infusion of dehydrated hibiscus flower can be considered as a raw material in the production of craft beer style blonde ale, however, it is advisable to work with concentrations of less than 5%. Keywords: blonde ale, craft beer, physicochemical, Hibiscus sabdariffa, sensory.