Elaboración de una cerveza artesanal con sustitución parcial de malta y agua por residuo de flakes de banano y lactosuero

Abstract

The purpose of this degree work was to design a craft beer formulation with partial substitution of malts by banana caramel (food industry waste) and water by whey, which is sensorially accepted by a group of panelists (trained tasters) and at the same time the physicochemical properties provided by these raw materials integrated into the beer formulation were evaluated. Different analyses were carried out on the banana caramel, obtaining a total of 67.28% of total sugars, of which 29.6% are reducing sugars, which will serve as a substrate in the fermentation stage. The whey had a lactose content of 5.78%, a sugar that will help increase the body of the beer. For the elaboration of the design, minimum and maximum substitution levels were established, being for the banana caramel from 40% to 80%, while for the whey they were from 10% to 35%, and 3 response variables were established, which are alcohol content, foam retention capacity and sensory evaluation, thus obtaining 6 formulations each with its respective replicate. For the preparation of the beer, the usual methodology was followed, differentiating each treatment from the other by the level of substitution of malts by dehydrated banana and water by whey. A beer similar to the Stout style was brewed, which belongs to the ale type of beer, whose main characteristic is the fermentation temperature, which ranges between 17 and 25°C, in addition to its dark appearance, with characteristic foam, noticeable aroma of hops and characteristic flavor provided by the dark malts.