Chemical characterization of solid waste from the production of three types of craft beer (stout - black, imperial - blonde, guayacán - red)
DOI:
https://doi.org/10.33936/la_tecnica.v0i27.3624Keywords:
beer bagasse; by-product; barley.Abstract
Barley malt bagasse is a low-cost, highly available, nutrient-rich by-product of the craft brewing process that can be used in the food and industrial industries. The objective was to determine and compare the chemical properties of solid bagasse residues from the production of different varieties of craft beer (stout-black, imperial-blonde, guaiac-red) and its use is left to the consideration of the agroindustrial process to be provided. Craft beer samples were taken at the “Beerkingo” brewing company located in Cantón Sucre, via Rio Canoa, Km 7, province of Manabí. A completely randomized design (DCR) of one factor was used, being the beer bagasse of three varieties the factor under study. A parametric ANOVA was applied for the analysis of the samples; where there was a significant statistical difference, the Tukey test (P<0.05) was applied in the analysis of protein, fiber, ash and dry matter. The results of the ANOVA showed statistical significance in all the parameters studied, and the Tukey test indicated that the sap from M1 (Stout-black bagasse) reported a higher percentage of protein with 5.23%, likewise in ash, fiber and dry matter the highest percentages were obtained by the M3 sample (guayacán-red bagasse) with percentages of 1.13, 4.45 and 36.99%, respectively; which evidenced that there are chemical components for the generation of added value of this by-product. It was proven that they contain nutritional components that can be used in their entirety for human consumption or as a supplement for animal feed.
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