EFECTO DE LA SUSTITUCIÓN PARCIAL DE CEBADA ( Hordeum vulgare ) POR AMARANTO ( Amaranthus caudatus L.) Y MAIZ AMARILLO ( Zea mays ) MALTEADO EN LA PRODUCCIÓN DE CERVEZA ARTESANAL TIPO ALE.

Abstract

The research was carried out on the grounds of the Laboratory of Grains and Cereals, of the Faculty of Zootechnical Sciences with the objective of evaluating the effect of the partial substitution of barley (Hordeum vulgare) by amaranth (Amaranthus caudatus L.) and yellow corn (Zea mays) malted in the production of craft beer type Ale. A Completely Random Experimental Design was used with a bifactorial arrangement (factor A: malted corn concentrations; factor B: malted amaranth concentrations). The physicochemical parameters of the treatments under study and subsequent sensory evaluation of the attributes color, smell, liveliness, transparency and bitterness were characterized by qualitative and quantitative evaluation. The one with the best sensory acceptance was chosen as the best treatment, which was submitted to microbiological, physical, chemical and bromatological analyses. The results showed statistical differences (p>0.05) in the pH with a numerical superiority in the control treatment (4.19) and in the initial density of the drink a greater proportion in the treatments T0, T1 and T2 with averages of 1.04g/mL. The final density and alcoholic degree did not present statistical differences (p>0.05), complying with the requirements of the NTE INEN 2262 standard. The sensory evaluation through descriptive tests showed variability between the treatments under study with respect to the evaluated attributes, without However, the quantitative evaluation only showed statistical differences in liveliness, the T3 treatment being superior (3.93). It was obtained that the best treatment (T3) met the requirements of NTE INEN 2662 in the content of mesophilic anaerobes, the opposite for the content of molds and yeasts, which is above the norm. The carbonation values reached a total of 2.60 L CO2/L drink, total acidity of 0.41% and 2.10%. The zinc, arsenic, lead and copper content meet the maximum requirements of the NTE INEN 2662 standard, while the iron content is above the standard (0.70 mg/dm3). It is concluded that the inclusion of 2% malted corn plus 6% Malted Amaranth presented greater acceptance.