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vol.51 número1PROPUESTAS PARA INCREMENTAR LA EFICIENCIA DE OPERACIÓN DE UNA PLANTA DE PRETRATAMIENTO DE AGUA PARA HEMODIÁLISISSELECCIÓN DE TECNOLOGÍAS PARA UNA PLANTA DE SURTIDOS COMBINADOS DE MANIHOT ESCULENTA CRANTZ (YUCA) índice de autoresíndice de materiabúsqueda de artículos
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Centro Azúcar

versión On-line ISSN 2223-4861

Resumen

MUNOZ FRANCO, Jennifer Liceth et al. ENRICHMENT OF PROCESSED MALT FLOUR INTO CRAFT BEER BY ADDITION OF FERMENTABLE TRÜB (SEDIMENT). cen. az. [online]. 2024, vol.51, n.1  Epub 05-Jun-2024. ISSN 2223-4861.

Introduction:

Craft beer production generates solid waste in significant quantities, which is not put to proper use. Trüb (brewers' waste) has important nutrients, such as proteins and carbohydrates, and physical-chemical compounds; however, its applications are hindered by its astringent taste.

Objective:

To estimate the enrichment of flour from malts processed in craft beer by addition of fermentable Trüb (sediment).

Materials and Methods:

The methodology applied was experimental, carrying out the physical-chemical characterization of processed samples of craft beer waste, evaluating moisture, ash, fat, acidity, protein, and fiber, based on the established standards.

Results and Discussion:

As a result, it was obtained that the best mixture of malt with sediment was the dark malt with kveik sediment with a proportion of 25 %, obtaining protein increase values of 26.73 %.

Conclusions:

With an increase in protein the best malt and sediment sample was the dark malt - sediment Kveik from 12.95 - 26.73 % w/w, without addition and addition to 25 % of the sediment.

Palabras clave : craft beer; enrichment; hops; trüb malt.

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