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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Palacios Cabrera, Héctor Abel | - |
| dc.creator | Andrade Recalde, Daniela Elizabeth | - |
| dc.date.accessioned | 2021-02-12T21:36:09Z | - |
| dc.date.available | 2021-02-12T21:36:09Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.citation | Andrade, D. (2020). Caracterización fisicoquímica de nuevas líneas de cebada maltera (Hordeum Vulgare L.) aplicando métodos tradicionales (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2020-33 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/13053 | - |
| dc.description | The present work has the general objective of analyzing the physical and chemical characteristics of new malting barley lines presented by INIAP, for this purpose 38 lines that had the same cultivation, fertilization and locality time were specifically characterized. Another specific objective was to obtain at least one line that is compatible with the requirements of the brewing industry. The methodologies for the analysis of the various parameters were executed in accordance with the procedures described by FAO (2015). The parameters analyzed were the following: thousand grain weight, filling index, hectolytric weight, humidity, turbidity, degrees of brix, protein, alpha amylase concentration and diastatic power; To choose the most appropriate varieties, two control varieties were used: Metcalfe and CM-09-003. For the evaluation and analysis of results, an analysis of variance and Tukey's test at 5 percent were performed. From the characterization of the parameters, the following ranges were obtained: thousand grain weight from 27.22 to 54.08 g test weight range from 56.33 to 72.67 kg / hl, filling index from 514 to 612 g, percentage of grain moisture from 9.73 to 16.07%, malt moisture from 4.04 to 6.35 percent, turbidity from 8 to 184 Fau, filtering time from 8.33 to 19.33; the percentage of soluble protein from 3.01 to 4.94 percent and the percentage of total protein from 2.79 to 12.15 percent that with respect to the physical parameters and for chemical parameters is considered a range of: diastatic power of 87 , 93 to 211.11 grades L, the percentage of alpha amylase from 13.35 to 63.6 percent, the Kolbach index should be from 24.79 to 124.39 percent and the percentage of extract from 44.86 to 84 , 43 percent. Results were obtained which showed that the varieties with the greatest similarity were 10 lines, and 6 within these were those with the greatest similarity with the controls. | en |
| dc.description.abstract | El presente trabajo tiene como objetivo general analizar las características físicas y químicas de nuevas líneas de cebada maltera presentadas por el INIAP, para ello de forma específica se caracterizaron 38 líneas que tuvieron un mismo tiempo de cultivo, fertilización y localidad... | es_ES |
| dc.format.extent | 76 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2020 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | ALIMENTOS Y BEBIDAS | es_ES |
| dc.subject | COMPUESTOS QUÍMICOS | es_ES |
| dc.subject | CERVEZA | es_ES |
| dc.subject | CEBADA MALTERA | es_ES |
| dc.title | Caracterización fisicoquímica de nuevas líneas de cebada maltera (Hordeum Vulgare L.) aplicando métodos tradicionales | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-33.pdf | 1,15 MB | Adobe PDF | Visualizar/Abrir |
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