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

Abstract

This 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.