Efectos de la pulpa de guayaba en las propiedades físicas de la cerveza

Abstract

Abstract: This study analyzed the physical effects on craft beer following the addition of guava pulp, in relation to density, viscosity, and turbidity. Different concentrations of guava pulp (0%, 2.5%, 5.0%, 7.5%, 10%) were applied to determine the changes occurring in each treatment. The results revealed no significant changes in density, unlike viscosity, which increased due to the presence of fibers and pectins. Similarly, a notable increase in turbidity was observed, attributed to the interaction between proteins and polyphenols, which affected the beer's clarity. Therefore, the addition of guava pulp may be a recommended alternative to improve the characteristics of beer, using natural ingredients and offering a novel alternative that stands out in the beer market.