Bibliographic citations
Rodríguez, W., (2015). Efecto de la sustitución de cebada (hordeum vulgare) por quinua (chenopodium quinoa) y del PH inicial de maceración en las características fisicoquímicas y aceptabilidad general de una cerveza tipo ale [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/815
Rodríguez, W., Efecto de la sustitución de cebada (hordeum vulgare) por quinua (chenopodium quinoa) y del PH inicial de maceración en las características fisicoquímicas y aceptabilidad general de una cerveza tipo ale [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2015. https://hdl.handle.net/20.500.12759/815
@misc{sunedu/3588920,
title = "Efecto de la sustitución de cebada (hordeum vulgare) por quinua (chenopodium quinoa) y del PH inicial de maceración en las características fisicoquímicas y aceptabilidad general de una cerveza tipo ale",
author = "Rodríguez Cruz, Wilmer Erasmo",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2015"
}
In this research, the effect of two substitutions of barley (Hordeum vulgare) for quinoa (Chenopodium quinoa) and two maceration initial pH values (5.0 and 6.0) on the physicochemical characteristics (alcohol content, capacity and foaming stability, density and final pH) and general acceptability of an Ale beer was determined. The statistical evaluation of the physicochemical characteristics showed that there is homogeneity of variances in all study variables (p> 0.05), thus presenting significant effect of the substitution of barley for quinoa as the maceration initial pH on the alcohol content, the capacity and foaming stability and the final pH; except density, on which there was only significant effect by the substitution of barley for quinoa. Tukey test determined that the highest alcohol content (4.55%) was obtained with the 25% substitution – initial pH 6.0; also, this treatment obtained the most foaming capacity (63%) as the treatment with 50% substitution – initial pH 6.0 (67%), being both statistically equal. Regarding the foaming stability, the best results were obtained with the 25% substitution – initial pH 6.0 and the two treatments with 50% substitution, being the three statistically equal; on the other hand, densities and final pH values were optimal in all treatments; except, the one with 50% substitution -initial pH 6.0, which exceeded the maximum permissible limit as regards the final pH. The sensory evaluation, by Durbin test and Conover multiple comparisons test, reported that the greatest general acceptability (sum of ranks = 80.5) was obtained with the 25% substitution - pH 6.0, which is statistically equal to the control treatments.
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