Elaborando cerveza con malta de maíz pigmentado: propiedades químicas, sensoriales y expectativas del consumidor
The subject of this thesis is oriented to the development of novel beers made 100% with varieties of pigmented corn. The study approaches from two perspectives: the chemical and the sensory approach. From the sensory point of view, this thesis addresses the conceptualization of a ‘corn beer’, the se...
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| Tipo de recurso: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | México |
| Institución: | Universidad Autónoma Metropolitana |
| Repositorio: | Repositorio Institucional de la UAM Iztapalapa |
| Idioma: | inglés |
| OAI Identifier: | oai:bindani.izt.uam.mx:ws859f82q |
| Acceso en línea: | https://doi.org/10.24275/uami.ws859f82q |
| Access Level: | acceso abierto |
| Palabra clave: | info:eu-repo/classification/LEM/Elaboración de cerveza info:eu-repo/classification/LEM/Malt (Cereals) info:eu-repo/classification/LEM/Biotecnología info:eu-repo/classification/LEM/Malta (Cereales) info:eu-repo/classification/LEM/Brewing info:eu-repo/classification/LEM/Biotechnology info:eu-repo/classification/cti/6 |
| Sumario: | The subject of this thesis is oriented to the development of novel beers made 100% with varieties of pigmented corn. The study approaches from two perspectives: the chemical and the sensory approach. From the sensory point of view, this thesis addresses the conceptualization of a ‘corn beer’, the sensory profiling of corn beers, and the consumers’ expectations towards these types of beers. From the chemical point of view, the study focuses mainly on the volatile characterisation of the grains (blue and red corn), the corn malts, and the corn beers. In addition, correlations between the sensory properties and the chemical parameters were performed to have a better understanding of the contribution of pigmented corn malts in the sensory characteristics of the beers. The main objective of this study was to investigate some of the key aspects that involve the development of a beer made with alternative cereals such as varieties of pigmented corns and to demonstrate the feasibility to use these grains in brewing and as a way to preserve and renew traditional beverages such as Sendecho. As a result of the increasing craft beer market in Mexico, craft brewers are in constant search of alternative cereals and ingredients that help to create innovative and vibrant beer styles to be added to the beer offering. Craft beers are characterised to offer consumers new sensory experiences in terms of flavours and emotions. In brewing, corn has been relegated to be used as an economical source of starch (adjunct). Thus, its use as the main ingredient has barely been explored, and even less the use of pigmented varieties of corn. In this regard, we developed a process to brew beers made 100% with pigmented varieties of corn native of Mexico. However, the process of creating a novel product involves many steps that go from the conceptualisation of the product, the product development, and the consumer testing to knowing its acceptability. This thesis has focused on the main parts that involve the development of a new product, in this case, beers made 100% with pigmented corn. This was addressed in four chapters, which will be briefly described below. Product development is addressed in chapters I and III. It begins with the characterisation of the volatile composition of the grains (red and blue corn), malts, and the final corn beers, all in direct contrast to barley malts and barley beers. Besides, we investigate some chemical parameters (non-volatile compounds) which are important indicators of the quality of the beers. Chapter II has examined the conceptualisation process. This involves the creation of the concept of “corn beers” and the claims (emotional and functional) that these beers can offer to consumers. This part of the study was aimed to understand whether consumers appreciate or not the idea of a beer made 100% with pigmented corn. In addition, concepts were tested in two countries (Mexico and France) to know the contrast of consumers' appreciation toward this type of beer as well as to know the feasibility to offer beers made with local ingredients to the foreign population. Finally, in Chapter IV we investigate the acceptance of the product with beer consumers. In addition, we determined to what extent consumers' expectations were or were not met. |
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