Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles

Detalhes bibliográficos
Autor(a) principal: Ronquillo Blau, Claudia
Data de Publicação: 2023
Outros Autores: Escoto, Diego, Hutzler, Mathias, Zarnkow, Martin, Jacob, Fritz, Sampaio, José Paulo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/162647
Resumo: Publisher Copyright: © 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This research was funded by Cervecería Centro Americana, S.A., located in Guatemala City
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spelling Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and SuchilesBojfermented beveragesindigenous beveragespineapplespicesspontaneous fermentationSuchilessugarcaneBiotechnologyFood ScienceApplied Microbiology and BiotechnologyPublisher Copyright: © 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This research was funded by Cervecería Centro Americana, S.A., located in Guatemala CityThis study provides the manufacturing process and the main physicochemical characteristics to describe the Guatemalan artisanal beverages Boj and Suchiles. Flow charts were established for the manufacturing processes of these two indigenous fermented beverages of Guatemala. Physicochemical characteristics were analyzed to determine the degree of action of the microorganisms responsible for the alcoholic fermentations. Boj and Suchiles are produced throughout the year using regional ingredients such as sugarcane and pineapple. Boj is especially popular in the northern city of Coban and Suchiles in Guatemala City and Antigua, Guatemala. Although they have cultural relevance, few scientific studies about these beverages exist. The process and raw materials used to elaborate Boj and Suchiles were documented, and samples were taken to conduct the physicochemical characterization of both beverages. Boj and Suchiles showed the following results: pH, 3.3 ± 0.1 and 3.0 ± 0.1 units; alcohol, 6.9 ± 0.9 and 0.79 ± 0.4%(v/v); total soluble solids (TSS), 3.1 ± 0.3 and 15.4 ± 1.2 (g/100 g); reducing sugars 8.6 and 85.2 g/L; lactic acid, 8.7 ± 1.6 and 10.7 ± 3.0 g/L; acetic acid, 2.8 ± 0.6 and 6.9 ± 2.9 g/L. Essential and nonessential amino acids, sugars, protein, organic acids, and B vitamins were analyzed.DCV - Departamento de Ciências da VidaRUNRonquillo Blau, ClaudiaEscoto, DiegoHutzler, MathiasZarnkow, MartinJacob, FritzSampaio, José Paulo2024-01-22T22:51:41Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article12application/pdfhttp://hdl.handle.net/10362/162647eng0361-0470PURE: 72618476https://doi.org/10.1080/03610470.2023.2204300info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:45:34Zoai:run.unl.pt:10362/162647Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:59:00.110300Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles
title Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles
spellingShingle Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles
Ronquillo Blau, Claudia
Boj
fermented beverages
indigenous beverages
pineapple
spices
spontaneous fermentation
Suchiles
sugarcane
Biotechnology
Food Science
Applied Microbiology and Biotechnology
title_short Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles
title_full Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles
title_fullStr Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles
title_full_unstemmed Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles
title_sort Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles
author Ronquillo Blau, Claudia
author_facet Ronquillo Blau, Claudia
Escoto, Diego
Hutzler, Mathias
Zarnkow, Martin
Jacob, Fritz
Sampaio, José Paulo
author_role author
author2 Escoto, Diego
Hutzler, Mathias
Zarnkow, Martin
Jacob, Fritz
Sampaio, José Paulo
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv DCV - Departamento de Ciências da Vida
RUN
dc.contributor.author.fl_str_mv Ronquillo Blau, Claudia
Escoto, Diego
Hutzler, Mathias
Zarnkow, Martin
Jacob, Fritz
Sampaio, José Paulo
dc.subject.por.fl_str_mv Boj
fermented beverages
indigenous beverages
pineapple
spices
spontaneous fermentation
Suchiles
sugarcane
Biotechnology
Food Science
Applied Microbiology and Biotechnology
topic Boj
fermented beverages
indigenous beverages
pineapple
spices
spontaneous fermentation
Suchiles
sugarcane
Biotechnology
Food Science
Applied Microbiology and Biotechnology
description Publisher Copyright: © 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This research was funded by Cervecería Centro Americana, S.A., located in Guatemala City
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-01-01T00:00:00Z
2024-01-22T22:51:41Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/162647
url http://hdl.handle.net/10362/162647
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0361-0470
PURE: 72618476
https://doi.org/10.1080/03610470.2023.2204300
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 12
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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