Elaboración de cerveza artesanal nutritiva utilizando como adjunto diferentes concentraciones de amaranto (Amaranthus L.) malteado

Abstract

The aim of this study was to evaluate the addition of amaranth (Amaranthus L.) malt in three concentrations for the production of nutritious craft beer. The bromatological analysis of amaranth seeds and malt was carried out. The malt was obtained through a germination process in a period from 3 to 5 days at a temperature of 55 degrees Celsius, then it was roasted at 90 degrees Celsius for 10 minutes. In the fermentation stage, top-fermenting yeast was used with an optimum temperature from 15 to 20 degrees Celsius. The experimental phase was carried out in the laboratories of ESPOCH, located in Riobamba city, and each treatment was analyzed according to the following physicochemical parameters: pH (T1: 3.77; T2: 3.65; T3: 3.62), total acidity (T1 and T2: 0.3%; T3: 0.4%), density (T1: 1033; T2: 1030; T3: 1020 kg/m3) and alcohol percentage (T1: 4.50%; T2: 5.30%; T3: 6.60%). Microbiological analyses confirmed the absence of yeasts and molds in the three malt treatments. Sensory tests were carried out by means of surveys applied to sixty people, including men and women, where each person evaluated the odor, color and flavor of the moderate beverage, and according to the statistics obtained, treatment 1 at 50% was the product with the highest acceptance by the consumers. It is concluded that the three experimental treatments are suitable for its consumption; it was also determined that amaranth is an optimal pseudocereal to be used as an additional component in the process of brewing craft beer. It is recommended to carry on with the study of different Andean grains in order to take advantage of their nutritional value.