<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2223-4861</journal-id>
<journal-title><![CDATA[Centro Azúcar]]></journal-title>
<abbrev-journal-title><![CDATA[cen. az.]]></abbrev-journal-title>
<issn>2223-4861</issn>
<publisher>
<publisher-name><![CDATA[Editorial Feijóo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2223-48612024000100002</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[APLICACIÓN DE BASE CEREAL LOCAL (ZEA MAYS L. Y ORYZA SATIVA) EN PRODUCCIÓN DE CERVEZA ARTESANAL]]></article-title>
<article-title xml:lang="en"><![CDATA[APPLICATION OF LOCAL CEREAL BASE (ZEA MAYS L. AND ORYZA SATIVA) IN CRAFT BEER PRODUCTION]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Paz]]></surname>
<given-names><![CDATA[Gema María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lucas Rojas]]></surname>
<given-names><![CDATA[Cristhyan Antonio]]></given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alcívar Cedeño]]></surname>
<given-names><![CDATA[Ulbio Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cedeño Palacios]]></surname>
<given-names><![CDATA[Carlos Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Burgos Briones]]></surname>
<given-names><![CDATA[Gabriel Alfonso]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Munizaga Párraga]]></surname>
<given-names><![CDATA[Diego Roberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Manabí Facultad de Ciencias Matemáticas, Físicas y Químicas Carrera de Ingeniería Química]]></institution>
<addr-line><![CDATA[Portoviejo Manabí]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Técnica de Manabí Facultad de Ciencias Matemáticas, Físicas y Químicas Departamento de Procesos Químicos, Alimentos y Biotecnología]]></institution>
<addr-line><![CDATA[Portoviejo Manabí]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Técnica de Manabí Instituto de Investigación ]]></institution>
<addr-line><![CDATA[Portoviejo Manabí]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2024</year>
</pub-date>
<volume>51</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2223-48612024000100002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2223-48612024000100002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2223-48612024000100002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: La cerveza es la bebida alcohólica más popular del mundo y el empleo de aditivos durante su elaboración pueden mejorar las propiedades fisicoquímicas y organolépticas de la misma.  Objetivo: Evaluar las características fisicoquímicas y sensoriales de la cerveza artesanal mediante la aplicación de una base cereal de maíz y arroz para la sustitución de la malta.  Materiales y Métodos: La base cereal (maíz y arroz) se adquirió en el mercado local del cantón Portoviejo, provincia de Manabí y se realizaron dos muestras T1 y T2 comparadas con una muestra control en la cual, se determinaron los parámetros fisicoquímicos como densidad, pH y contenido alcohólico y la determinación sensorial de las muestras se realizó mediante 27 panelistas no entrenados.  Resultados y Discusión: Se encontraron diferencias significativas en la densidad y en el contenido alcohólico siendo la muestra T2 la que obtuvo mejores resultados en el aspecto sensorial siendo la preferida por los panelistas encuestados.  Conclusiones: La valoración global de la muestra B, indica que fue considerada de mayor calidad y preferencia en comparación con la muestra A. Estos resultados resaltan la importancia de la innovación en la industria cervecera, ya que la inclusión de ingredientes locales puede no solo mejorar el perfil de sabor de la cerveza, sino también contribuir a la promoción de productos locales y sostenibles.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: Beer is the most popular alcoholic beverage in the world and the use of additives during its production can improve its physicochemical and organoleptic properties.  Objective: To evaluate the physicochemical and sensory characteristics of craft beer by applying a corn and rice cereal base for malt substitution.  Materials and Methods: The cereal base (corn and rice) was purchased in the local market of the Portoviejo canton, province of Manabí and two samples, T1 and T2, were made compared with a control sample in which the physicochemical parameters such as density, pH and alcohol content were determined and the sensory determination of the samples was carried out by 27 untrained panelists.  Results and Discussion: Significant differences were found in density and alcoholic content, with sample T2 being the one that obtained the best results in the sensory aspect, being the one preferred by the panelists surveyed.  Conclusions: The overall assessment of sample B indicates that it was considered to be of higher quality and preference compared to sample A. These results highlight the importance of innovation in the beer industry, since the inclusion of local ingredients can not only improve the flavor profile of beer, but also contribute to the promotion of local and sustainable products.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[análisis fisicoquímico]]></kwd>
<kwd lng="es"><![CDATA[artesanal]]></kwd>
<kwd lng="es"><![CDATA[base cereal]]></kwd>
<kwd lng="es"><![CDATA[cerveza]]></kwd>
<kwd lng="es"><![CDATA[evaluación sensorial]]></kwd>
<kwd lng="en"><![CDATA[physicochemical analysis]]></kwd>
<kwd lng="en"><![CDATA[craft]]></kwd>
<kwd lng="en"><![CDATA[cereal base]]></kwd>
<kwd lng="en"><![CDATA[beer]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
</kwd-group>
</article-meta>
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