Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)

The main objective of the study was to evaluate the effects of honey on the natural carbonation in a beer made from barley and quinoa. The formulation of the beer was 75 percent of barley malt and 25 percent of quinoa malt. The quinoa species that worked is Tunkahuan, that species was developed by I...

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Detalles Bibliográficos
Autor: Moscoso Buitrón, Esteban Francisco
Tipo de recurso: tesis de maestría
Estado:Versión publicada
Fecha de publicación:2019
País:Ecuador
Institución:Universidad de las Américas
Repositorio:Repositorio Universidad de las Américas
Idioma:español
OAI Identifier:oai:dspace.udla.edu.ec:33000/11058
Acceso en línea:http://dspace.udla.edu.ec/handle/33000/11058
Access Level:acceso abierto
Palabra clave:CARBONATACIÓN
BEBIDAS FERMENTADAS
CERVEZA ARTESANAL
CEBADA
QUINUA
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spelling Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)Moscoso Buitrón, Esteban FranciscoCARBONATACIÓNBEBIDAS FERMENTADASCERVEZA ARTESANALCEBADAQUINUAThe main objective of the study was to evaluate the effects of honey on the natural carbonation in a beer made from barley and quinoa. The formulation of the beer was 75 percent of barley malt and 25 percent of quinoa malt. The quinoa species that worked is Tunkahuan, that species was developed by INIAP, the principal characteristics was low level of saponin. The purpose of malting process was to increase the amount of fermentable sugars. The beer developed was a high fermentation that passed in fermentation tank about 21 days and then for the second fermentation included 3 variables: honey, sugar and a mixture of sugar and honey, another variable that was used were days of second fermentation (4 and 8 days). For analyzes the samples propose 4 physical-chemical analyzes: alcohol content, carbonation, acidity and pH. Subsequently, for statistical analyzes (ANOVA) were performed to investigate if there are significant differences. Later the other step was made sensory analysis with 30 consumers, the consumers test the 6 samples and they qualify them preference. The physical-chemical results of 6 samples, had a good performance because the parameters that demand the norm INEN 2262, demonstrate that all treatments participate in the production of alcohol and CO2. In the sensorial analyze the consumers rated as the most accepted, the sample with honey and 4 days of second fermentation, this condition verified that the honey helps in the process of natural carbonation and makes a difference in the preference of consumers.El objetivo principal del presente estudio fue evaluar los efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada y quinua...Quito: Universidad de las Américas, 2019Echeverría Jaramillo, Esteban Guillermo2019-06-10T17:26:29Z2019-06-10T17:26:29Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis57 p.application/pdfMoscoso Buitrón, E. F. (2019). Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa) (Tesis de maestría). Universidad de las Américas, Quito.UDLA-EC-TMACSA-2019-01http://dspace.udla.edu.ec/handle/33000/11058spaAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad de las Américasinstname:Universidad de las Américasinstacron:UDLA2021-04-08T16:59:31Zoai:dspace.udla.edu.ec:33000/11058Institucionalhttps://dspace.udla.edu.ec/Universidad privadahttps://www.udla.edu.ec/https://dspace.udla.edu.ec/aoi.Ecuador...opendoar:28452024-04-27T17:40:34.693195Repositorio Universidad de las Américas - Universidad de las Américastrue
dc.title.none.fl_str_mv Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)
title Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)
spellingShingle Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)
Moscoso Buitrón, Esteban Francisco
CARBONATACIÓN
BEBIDAS FERMENTADAS
CERVEZA ARTESANAL
CEBADA
QUINUA
title_short Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)
title_full Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)
title_fullStr Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)
title_full_unstemmed Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)
title_sort Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)
dc.creator.none.fl_str_mv Moscoso Buitrón, Esteban Francisco
author Moscoso Buitrón, Esteban Francisco
author_facet Moscoso Buitrón, Esteban Francisco
author_role author
dc.contributor.none.fl_str_mv Echeverría Jaramillo, Esteban Guillermo
dc.subject.none.fl_str_mv CARBONATACIÓN
BEBIDAS FERMENTADAS
CERVEZA ARTESANAL
CEBADA
QUINUA
topic CARBONATACIÓN
BEBIDAS FERMENTADAS
CERVEZA ARTESANAL
CEBADA
QUINUA
description The main objective of the study was to evaluate the effects of honey on the natural carbonation in a beer made from barley and quinoa. The formulation of the beer was 75 percent of barley malt and 25 percent of quinoa malt. The quinoa species that worked is Tunkahuan, that species was developed by INIAP, the principal characteristics was low level of saponin. The purpose of malting process was to increase the amount of fermentable sugars. The beer developed was a high fermentation that passed in fermentation tank about 21 days and then for the second fermentation included 3 variables: honey, sugar and a mixture of sugar and honey, another variable that was used were days of second fermentation (4 and 8 days). For analyzes the samples propose 4 physical-chemical analyzes: alcohol content, carbonation, acidity and pH. Subsequently, for statistical analyzes (ANOVA) were performed to investigate if there are significant differences. Later the other step was made sensory analysis with 30 consumers, the consumers test the 6 samples and they qualify them preference. The physical-chemical results of 6 samples, had a good performance because the parameters that demand the norm INEN 2262, demonstrate that all treatments participate in the production of alcohol and CO2. In the sensorial analyze the consumers rated as the most accepted, the sample with honey and 4 days of second fermentation, this condition verified that the honey helps in the process of natural carbonation and makes a difference in the preference of consumers.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-10T17:26:29Z
2019-06-10T17:26:29Z
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.none.fl_str_mv Moscoso Buitrón, E. F. (2019). Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa) (Tesis de maestría). Universidad de las Américas, Quito.
UDLA-EC-TMACSA-2019-01
http://dspace.udla.edu.ec/handle/33000/11058
identifier_str_mv Moscoso Buitrón, E. F. (2019). Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa) (Tesis de maestría). Universidad de las Américas, Quito.
UDLA-EC-TMACSA-2019-01
url http://dspace.udla.edu.ec/handle/33000/11058
dc.language.none.fl_str_mv spa
language spa
dc.rights.none.fl_str_mv Atribución-NoComercial-SinDerivadas 3.0 Ecuador
http://creativecommons.org/licenses/by-nc-nd/3.0/ec/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución-NoComercial-SinDerivadas 3.0 Ecuador
http://creativecommons.org/licenses/by-nc-nd/3.0/ec/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 57 p.
application/pdf
dc.publisher.none.fl_str_mv Quito: Universidad de las Américas, 2019
publisher.none.fl_str_mv Quito: Universidad de las Américas, 2019
dc.source.none.fl_str_mv reponame:Repositorio Universidad de las Américas
instname:Universidad de las Américas
instacron:UDLA
instname_str Universidad de las Américas
instacron_str UDLA
institution UDLA
reponame_str Repositorio Universidad de las Américas
collection Repositorio Universidad de las Américas
repository.name.fl_str_mv Repositorio Universidad de las Américas - Universidad de las Américas
repository.mail.fl_str_mv .
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score 15,300719

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