Elaboración de cerveza artesanal tipo Pale Ale utilizando almidón de achira (Canna indica), como reemplazo parcial de malta

Abstract

In the present research, the behavior of the physicochemical, sensory and microbiological properties of Pale Ale type craft beers was evaluated using achira starch (Canna indica) in partial malt replacement. First, the physical properties of the starch (granulometry, bulk density, dry matter content and gelatinization temperature) were determined for later use as a replacement for the base malt content in the following concentrations: 0%, 5%, 10%, 15% and 20 %. After completed their maturation and cooling time, the values obtained from the physical-chemical properties of beers (pH, acidity and alcoholic strength) in relation to the values described by the INEN 2262 standard were within the permissible range; for the color parameter, beers with 20% starch had higher results and for turbidity those with 0%. Microbiological analyzes performed on pasteurized beers established that those with starch have a greater growth of molds and yeasts. The results of the surveys establish a greater acceptance to beers test with 20% of the replacement of malt with achira starch, so this specific one was subjected to an economic analysis against beers that did not contain starch in relation to the yield of product obtained.