Obtención de cerveza artesanal a partir de una malta de maíz morado (Zea Mays L.)

Abstract

The purpose of this research was to produce a craft beer of purple corn malt (Zea mays L.) in order to promote the beneficial properties of the variety, since in Ecuador it is only used to make traditional drinks such as dark purple strained in the day of the day of the Day of the Dead and fermented beverages (Chichas) which are the most recognized, therefore production is very scarce, since it is consumed on specific dates. For this research, three experiments were performed with different percentages of purple maize (Zea mays L.) 50%, 75% and 100% respectively, obtaining different results of acceptability (visual and olfactory) that allowed to determine the best sample for the exam Physical-chemical and microbiological, fulfilling the basic request that govern the norms of the Ecuadorian Institute of Normalization (INEN), being fit suitable for human consumption without risk of toxicity. A sensory analysis was carried out, with 21 professors from the School of Gastronomy, School of Public Health; ESPOCH; who, through their experience in the field of gastronomy and perceptions, They evaluated the characterization sheet of the artisanal beer obtained, the same development laboratory No 4. Where visual factors were determined such as color, turbidity level, consistency of the foam and the color of the foam, olfactory like the flavor of the malt, the hops and the sour taste aroma, and finally flavor of the malt, the hops, the flavor of the yeast, the acid taste, the sweetness, the bitterness, the astringency, the effervescence of the body and the beer, once the results were analyzed, we obtained a beer with a strong flavor. Taste balanced, copper color and gasification balance.