Desarrollar bebidas fermentadas a base de maíz morado (Zea mays L. subnigroviolaceo), blanco (Zea mays amiláceo) y amarillo (Zea mays convar. saccharata rugosa) mediante inoculación con Aspergillus oryzae

Abstract

This thesis aimed to develop fermented beverages based on purple corn (Zea mays L. subnigroviolaceo), white corn (Zea mays amylaceo), and yellow corn (Zea mays convar. saccharata rugosa) using Aspergillus oryzae as the fermentative agent. Through an experimental design, enzymatic fermentation was evaluated to determine the influence of each variety on the flavor profile. Two inoculation methods and fermentation times (15 and 20 days) were also compared to analyze their effect on organoleptic properties, pH levels, and the amount of dissolved sugars. To determine the potential level of acceptance, a survey was administered to 50 people via Google Forms to collect general data and relevant information about product perception and acceptance, consumption intentions, commercial acceptance, and gastronomic perception. On the other hand, to demonstrate the changes in flavor, color, and aroma, the resulting beverages underwent a sensory evaluation, considering various attributes such as visual appearance, color uniformity, aromatic intensity, flavor balance, flavor persistence, mouthfeel, and overall acceptability. The results showed that the inoculation process using chopped grain and a longer fermentation time directly enhance the sensory attributes of the products. Finally, based on these findings, the highest-rated final products were considered for a proposed culinary application.