Track: Environmental Engineering and Management

Abstract

This work presents a research on the nutritional content of the beer foam by means of various laboratory tests, as well as proposals to make more attractive the foam for the consumer so that the beer can be fully used, helping equally to divulge the benefits of beer. Through the tests, which are explained in detail in the document, the content of proteins, phenols, phosphates, vitamins, carbohydrates and minerals (which include potassium, phosphorus, calcium, silicon and magnesium) in the foam of a specific beer brand was determined. In addition, the benefits of responsible beer consumption are demonstrated, mainly due to its diuretic effect (thanks to its potassium content), its ability to be metabolized, its vasodilator capacity and its antioxidant content. In this work a survey was also carried out to know the consumption habits of beer foam, which helped to generate ideas for a better use of the beverage, by adding other nutrients and improving the quality of said foam.