Abstract
The seed from the Araucaria araucana (in Spanish, piñon) tree, native to Chile and Argentina, is sold mainly as raw seed. Engineering a process to add value to piñon has the potential to positively impact local indigenous communities with very little ecological impact because it is routinely harvested in the wild. This study evaluated the feasibility of using 100% piñon, or as a blend with barley malt, to produce a beer-like beverage, while also evaluating consumer acceptance of the beverage’s piñon characteristics. Prototypes generated based on 93% piñon and 7% oat (enzymatic treatment of α-amylase, glucoamylase, protease and β-glucanase), as well as 50% piñon and 50% barley (no external enzymatic treatment), were evaluated. Overall acceptability by a consumer acceptance panel (21 consumers) rated the 100% piñon and the piñon–barley malt blend 5/9 and 7/9, respectively. The piñon–barley malt blend prototype stood out for its low level of carbohydrates, high potassium content and banana and clove aromas.
Funder
Comisión Nacional de Investigación Científica y Tecnológica
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Reference47 articles.
1. Global Beer Consumption by Country in 2018https://www.kirinholdings.co.jp/english/news/2019/1224_01.html
2. ACECHI Minuta Estudio Sobre la Contribución de la Industria de la Cerveza a la Economía en Chile, Realizado por Acechi (2018) 2019https://acechi.cl/nuestra-industria/
3. Cuantificación de los Principales Actores del Sector Privado del Turismo en Cerveza Artesanal en Chile y Estudio de sus Canales de Difusión, Memoria para optar al título de Ingeniero Comercial, Universidad Técnica Federico Santa María, Chile, 2018https://repositorio.usm.cl/handle/11673/49097
4. Encuesta nacional online aplicada en pacientes con enfermedad celíaca en Chile
5. LA DIETA SIN GLUTEN Y LOS ALIMENTOS LIBRES DE GLUTEN
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献