Effect of cocoa husk use on sensory profile of ale type stout style craft beer

Salazar-Leguía D.; Chumpitaz-Huanqui G.; Alvarez-Yanamango E.; Huayta F. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2021) · DOI: 10.18687/laccei2021.1.1.400

Resumen

The research objective was used cocoa husk as an ingredient in the development of four craft beers and evaluated its effect on the sensory profile. For that, a percolated extract was prepared, which was added in the maturing of the beers in proportions of 5% and 10%. The beer was naturally carbonated with dextrose dosed at 6.5 g/L and 7.5 g/L. It was physically-chemically characterized (density, pH and ºBrix) and a sensory analysis using a Ranking test was performed. Results shows that beer (WT) with 10% of cocoa husk extract and 7.5 g/L dextrose has the highest level of preference for panelists. Its characterized by a reddish and semi-opaque color, a strong aroma of malt, alcohol and hops, in addition to presenting an intense malt flavor and leaving a feeling of its complexity, effervescence, body and balance at the level of the mouth. Finally, results indicated that "WT" beer has a density of 1.015 kg/L, a pH of 4.63 ± 0.02 and a ºBrix value of 6.97 ± 0.06. It is concluded; the extract of cocoa husk directly affects the pH of the brewed beers, for that this residue represents a source of use for its application in the development of some styles of beers.

Instituciones: Pontificia Universidad Católica del Perú