Centro UTN QUITEX - Difusión Científica - Artículos de Revista
Permanent URI for this collectionhttp://48.217.138.120/handle/20.500.12272/3851
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Item Improving craft beer style classification through physicochemical determination and the application of deep learning techniques(2024-04-09) Gómez Pamies, Laura Cecilia; Bianchi, María Agostina; Farco, Andrea Paola; Vázquez, Raimundo Damián; Benítez, Elisa InésThe consumption of craft beer at fairs and festivals is a phenomenon that keeps growing in the world. For this reason, it is important to control the quality characteristics of the different styles. This study aimed to analyze the different styles of beer, classify them according to their physicochemical parameters, and propose a predictive pattern-based model known as deep learning that best defines the styles that are presented at festivals. Physicochemical analyses of final gravity, color, alcohol, bitterness, and α-acids were carried out on eight styles of beer. The first four parameters are those that characterize the styles according to the Beer Judge Certification Program style guide. The incorporation of the α-acid determination allowed a more realistic classification that considers the brewers’ new tendencies. This study will lay the foundations to improve local recipes, implement standardization, and provide training to local brewersItem Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains(2020-02-03) Acquisgrana, María del Rosario; Gómez Pamies, Laura Cecilia; Martinez Amezaga, Nancy María Jimena; Quiroga, Fernanda Micaela; Ribotta, Pablo Daniel; Benítez, Elisa InésThe present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical and thermal properties were evaluated. Maximum yield was obtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour g -1 wholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. For both mills, the pasting and thermal properties of flour with grain moisture variation were significantly different from the untreated control sample. By studying the procedures for flour production and quality characteristics, it is possible to produce flour with good physical attributes, which can contribute to the development of gluten-free foods based on sorghum for the coeliac population.Item The impact of pirodextrin addition to improve physicochemical parameters of sorghum beer(2021-06-28) Goméz Pamies, Laura Cecilia; Lataza Rovaletti, María Mercedes; Martinez Amezaga, Nancy María Jimena; Benítez, Elisa InésThe traditional sorghum beer brewed by African communities differs from the traditional beer obtained from barley, mainly in the absence of hops and in a higher acidity level. People diagnosed with celiac disease find it as an alternative option when enjoying a good beer; however, some of the technological differences could be improved with the use of pyrodextrins obtained from the same cereal. In this work the use of pyrodextrins obtained by a treatment at 120 ◦C with acid during 360 min is proposed. A composite central design was made varying the concentration of pyrodextrins between 5 and 15 g/L and hop between 30 and 60 mg/L. The results indicate that the use of pyrodextrins up to a concentration of 10 g/L improves α-acid utilisation, bitterness and viscosity of the drink, achieving values similar to a typical lager beer obtained from barley. For 10 g/L pyrodextrin addition the increase in the wort and beer viscosity was 4.4% and 4.9%, respectively.Item Impact of sorghum grain processing on morphological characteristics of particles of wholegrain sorghum flour(2021-07-09) Acquisgrana, María del Rosario; Goméz Pamies, Laura Cecilia; Quiroga, Fernanda; Ribotta, Pablo Daniel; Benítez, Elisa InésThis work studies the physical characteristics of sorghum whole flour particles produced with grains reduced in tannins by hydrothermal treatment. Flours ground with two types of mills: a roll mill and a blade mill were used; grains were hydrated with a moisture content of 25%. For this moisture the maximum yield was obtained. The effect of the grain moisture during the grinding was evaluated regarding the morphological characteristics, the granulometry and fractal dimension (Df) of particles. In all the analysed samples, bimodal size distribution curves were obtained. The treated samples showed medium size particles bigger than the samples without treatment. The samples without hydrothermal treatment presented particles with lower damage than the treated samples for both mills. The difference in Df between samples indicated more roughness for the samples with treatment. The proposed treatment could contribute to the development of sorghum whole flour with different properties for the development of gluten-free food.Item Hydrothermal treatment to remove tannins in wholegrains sorghum, milled grains and flour(2019-10-30) Acquisgrana, María del Rosario; Gómez Pamies, Laura Cecilia; Benítez, Elisa InésPigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmentedsorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmentedsorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.