Características de la cerveza elaborada con pulpa de fruta

Abstract

Abstract: In recent years, craft beer has gained popularity with different styles that have fruit pulp added to them. Guava is a fruit with antioxidant properties and high vitamin C content, Ecuador being a country with high guava production, it is interesting to perceive the result of a possible option by adding the pulp of this fruit to beer in order to take advantage of the properties of guava and provide new alternatives in beer brewing. In this context, the present work was elaborated and analyzed the physicochemical characteristics of beer with the addition of fruit pulp. The characteristics analyzed were: pH, acidity, Brix, density and antioxidant capacity. The results obtained by adding a percentage of pulp to the beer established that: pH and acidity remain within the established range (3.5 - 5.0) while the Brix and Density presented a noticeable change, the more pulp was added the denser and with more sugar the beer was observed, while the Antioxidants decreased as the guava pulp was added.