Influencia de la malta de quinua y amaranto en la calidad de la cerveza artesanal
DOI:
https://doi.org/10.53591/iti.v16i22.1868Keywords:
Amaranth, Quinoa, Craft beer, Sensory properties, MaltaAbstract
Context: Malted barley production in Ecuador is insufficient to meet beer demand, leading to imports and raising costs. As an alternative, the use of pseudo-cereals such as quinoa and amaranth, which offer nutritional and sensory benefits, is being explored. This study seeks to optimize the formulation with these ingredients to reduce dependence on imported grains and improve the quality of craft beer. Method: physicochemical analysis of quinoa, amaranth, barley and craft beer, microbiological analysis and sensory analysis. Results: Formulation number one was the best with (75% barley, 10% quinoa, 15% amaranth), 7 (66% barley, 16% quinoa, 18% amaranth) and Control sample (100% barley), the characteristic flavor of barley and its organoleptic characteristics are favorable for its respective consumption. Conclusions: Craft beer with the replacement of barley malt with quinoa and amaranth was well accepted among the panelists, which demonstrates the use of these pseudocereals in the proportions studied.
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