Elaboración de cerveza artesanal a partir de almidón extraído de tubérculos Andinos

Abstract

Brew was derived from starch extracted from two Andea n tubers, Oxalis tuberosa (oca ) and Ipomoea batatas (sweet potato), in order to provide added value to these Andean products. A pre - test with a type of starch (oca) was performed to determine the most widely accepted formulation. Three formulations were established based on the substitution of malt starch in the proportions of 25, 50 and 75%. It began with the extraction of starch and analyzing the same, then the beer produced using the indicated proportions and the quality parameters monitored during processing. Selecting the best formulation through a sur vey of preference. The appearance, body, color, aroma, flavor, freshness and residual taste of beverages, were assessed by semi - trained panelists. In the next step a control (100% malt) and two treatments, using the most widely accepted formulation (50% su bstitution), varying only the source of the starch (oca and sweet potato) were established. The beers obtained, control and commercial craft beer, were subjected to physical, chemical and sensory analysis. Data were evaluated by analysis of variance (ANOVA ) of a factor when were significant differences (p ≤ 0.05) technique was used for multiple comparisons using confidence intervals by the method of Fisher. The values of pH, acidity, alcohol, CO2 content and microbiological analysis and control formulatio ns meet the requirements of the standard NTE INEN 2262. Obtaining positive results in the taste test. We conclude that brewed beer is fit for human consumption and could be marketed; since starch of tubers used proved useful as an adjunct in the preparatio n of this drink. As recommended implement other products rich in starch as attachments in this process.