Comparación y evaluación de semillas de Cassia didymobotrya y Moringa oleífera frente a gelatina sin sabor, para el mejoramiento en el proceso de clarificación en la elaboración de cerveza artesanal tipo Blonde Ale

Abstract

This study seeks to compare two natural fining agents such as: Cassia didimobotrya and Moringa Oleifera, versus unflavored gelatin, perform the Physical-Chemical and Microbiological tests, evaluating the capacity as a fining agent, changes in its constitution and finally a sensory test of an untrained panel. . The shaking method was used to integrate the clarifier with the solution to be clarified, controlling time and revolutions per minute (rpm). For the concentrations, a Box Behnken experimental method was proposed with 3 factors and 2 levels, giving a total of 15 treatments. The response variables Turbidity falls within the acceptable range for craft beer, with values of 65.5 NTU (Nephelometric Turbidity Unit) for cassia and 52.9 NTU for moringa, with recommended concentrations of 1g/L of cassia and 0.5g/L of moringa the latter without 1% sodium chloride treatment. On the other hand, the color also falls into the range of craft beer with 11.13 EBC (European Brewery Convention) for cassia and 10.7 EBC for moringa, colors that are found in the reference table and are within similar beers, such as ; American Pale Ale or India Pale Ale. The results of the sensory analysis where they were analyzed; appearance, taste, smell and bitterness, with a response range of; 1-5, with 1 being the lowest rating and 5 being the highest rating, finally, the three fining agents have good acceptance in appearance and smell, with ratings 3 and 4, while moringa stands out in flavor with rating 3, cassia has quite a bit of bitterness. , with rating 4