Obtención de una bebida tipo cerveza a partir de maltas de maíz (Zea mays) y quinua (Chenopodium quinoa)

Abstract

The objective of this study was elaborating a beer-type beverage, from corn and quinoa malt of the varieties Iniap 111 and Tunkahuan respectively. In order to determine the best formulation, a completely random with two repetitions experimental design was used, through this four proportion of corn and quinoa malt were evaluated (20:80, 40:60, 60:40 y 80:20 respectively). The analyzed variables were: alcoholic grade, real degree of fermentation and sensorial analysis; the results determined that the best formulation was 60% corn malt and 40% quinoa malt. In the final beverage with the indicated proportions, a physical-chemical and microbiological characterization was made, whose results were compared to which are demanded in the INEN 2262:2013 norm. The analysis determined that this beverage meets all requirements and is similar to a beer despite it has no barley malt. In addition, a sensorial analysis was made, which obtained 84% acceptability. Finally, shelf life studies at three different temperatures (7, 20 y 30) °C were carried out in order to determine the beverage’s stability; which was of 30 days regardless of storage conditions.