| Popis: |
The present work aimed to evaluate the influence of cocoa mucilage (theobroma cacao) on the physicochemical and sensory characteristics of craft beer. Four concentrations of cocoa mucilage were established (1, 3, 7 and 10%), in which 4 treatments and a control were applied. Subsequently, the best treatment was determined by means of a sensory analysis with 40 untrained panelists, where flavor, odor and color were evaluated; for this, a Kruskal-Wallis non-parametric statistical analysis was applied, giving the best result to treatment 1 (1% mucilage - 99% must). Physicochemical and microbiological analyzes were carried out, giving the following results: Anaerobes: 3.9x104 cfu/ml, molds |
