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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Moncayo Moncayo, Pablo Santiago | - |
| dc.creator | Arroyo León, Xavier Nicolás | - |
| dc.date.accessioned | 2017-09-25T16:18:18Z | - |
| dc.date.available | 2017-09-25T16:18:18Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.citation | Arroyo León, X. N. (2017). Desarrollo de un método de malteado de amaranto para la obtención de malta tipo Pilsen (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2017-23 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/7507 | - |
| dc.description | The objective of this study was to establish an efficient method to obtain a Pilsen type malt using amaranth (Amaranthus caudatus) variety "Alegria”. The effect of 27 different heat treatments on the green malt of amaranth during malting was evaluated in terms of soluble solids (sugars) and pH of the brewing musts obtained using each of the different malts. The green amaranth malt was subjected to three levels of drying (50, 60, or 70 °C for six hours), three levels of initial roasting (65, 70, or 75 °C for one hour) and three levels of curing or Final roasting (70, 80, or 90 °C for half an hour). Based on the concentration of soluble solids measured in Brix and the pH of these musts made with a percentage of amaranth malt, the three best thermal treatments were determined to be S2: TI3: TF2 (Drying at 60 °C for six hours, initial roasting At 75 °C for one hour, final roasting at 80 °C for half an hour), S2: TI3: TF3 (Drying at 60 °C for six hours, initial roasting at 75 °C for one hour, final roasting at 90 °C For half an hour), S3:TI1:TF1 (dried at 70 °C for 6 hours, initial roasting at 65 °C for 1 hour, final roasting at 70 °C for half an hour). With these results, brewer's musts were made from amaranth malt to evaluate their quality in pH variation, Brix grades, Saccharomyces cerevisiae growth and alcohol production. It was determined that the musts produced with the substitution of malt of barley in 20% per malt of amaranth presented more satisfactory results of 5,6 to 5,9 pH and 9,2 Brix degrees (that resulted in a higher soluble solids extraction and thus fermentable sugars). The results showed that the treatment with an initial drying at 70 °C for six hours, initial roasting at 60 °C for one hour and curing at 70 °C for half an hour were the best compared to the control wort prepared only with barley. In this treatment, it was determined that even when the same moisture content as the barley malt was maintained, a wort with a higher extraction index (Brix) and a pH within the parameters established by the EBC for a Pilsen beer (5,7-5,9). On the other hand, this treatment presented the best yield as a substrate for the growth of brewer's yeast, Saccharomyces cerevisiae and its correct action on the must after nine days of primary fermentation resulted in a “green” beer with 4,1% alcohol. These results show that if it is possible to obtain a Pilsen beer using amaranth malt. | en |
| dc.description.abstract | El presente trabajo tuvo como objetivo establecer un método eficiente para la obtención de una malta tipo Pilsen usando como materia prima amaranto nacional: Amaranthus caudatus, variedad Alegría‖... | es_ES |
| dc.format.extent | 51 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2017 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ | es_ES |
| dc.subject | MALTA | es_ES |
| dc.subject | INGENIERÍA ALIMENTOS | es_ES |
| dc.subject | AMARANTO | es_ES |
| dc.title | Desarrollo de un método de malteado de amaranto para la obtención de malta tipo Pilsen | 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-2017-23.pdf | 1,98 MB | Adobe PDF |  Visualizar/Abrir |
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