Aprovechamiento de la quinua (Ecotipo Chimborazo) como fuente adjunta de azúcares fermentables para la elaboración de cerveza artesanal

Abstract

The objective of this research was to take advantage of quinoa (Ecotype Chimborazo) as an adjunct source of fermentable sugars for the production of craft beer, to publicize the extensive production that exists in our country and that this Andean product is not only exported and intended simply for traditional uses, but also to provide it with another application such as the production of craft beer. The physical-chemical characterization of the raw material was carried out, as well as of all the processes that intervene in the production of craft beer. All these characterizations were carried out at the National Institute for Agricultural Research, Santa Catalina Experimental Station, Laboratory for Research and Development of Food Products and Processes 2. In the present research, four treatments were carried out with different quinoa substitutions starting from 10 to 40%, two controls (positive for 100% barley and negative for 100% quinoa). Statistical analysis was performed using Shapiro methods Wilk and Kruskal Wallis at 5% for the physical-chemical tests and for the sensory tests, the Tukey test at 5% was used, thus verifying that the most accepted treatment was 30% quinoa and 70% barley and the least accepted was the 100% quinoa treatment. When comparing the results obtained in the beer analyzes with the parameters established by the NTE INEN 22-62 Regulation, it can be identified that they comply with them. Finally, a technical-economic analysis was carried out, obtaining a positive Net Present Value (NPV), verifying that the project is profitable and the investment will be recovered after ten months’ production. It is concluded that a 100% quinoa beer cannot be made due to the undesirable flavors that are generated in the fermentation process. It is recommended to make this craft beer to diversify the use of this Andean product.