Implementation of mango pulp in the elaboration of a craft beer
The craft beer market is growing in Panama, a place with impressive potential to impact the creation of craft beer through its incredible biodiversity. This research evaluates the effect of the addition of mango pulp to the formulation of a Pale Ale craft beer, Golden Light style, with low...
| Autores Principales: | Correa, Jhonny, Amores Muñoz, Ian De Jesús, Barría Núñez, Julissa Victoria, Biendicho Melgar, Cristian Eduardo, Medina Herrera, Yarirene Katyuska |
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| Formato: | Artículo |
| Idioma: | Español |
| Publicado: |
Universidad Tecnológica de Panamá
2021
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| Acceso en línea: |
https://revistas.utp.ac.pa/index.php/ric/article/view/3136 https://ridda2.utp.ac.pa/handle/123456789/15226 |
| Sumario: |
The craft beer market is growing in Panama, a place with impressive potential to impact the creation of craft beer through its incredible biodiversity. This research evaluates the effect of the addition of mango pulp to the formulation of a Pale Ale craft beer, Golden Light style, with low fermentation yeast. The effect was determined by comparing samples with mango pulp concentrations of 0, 2.5 and 5% by weight. The results obtained in the sensory evaluation of brewed beers indicate that the addition of mango pulp (5%) generates a beer with greater acceptance than beer with no mango, even better than the commercial beer used as a reference. |
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