Development of a Drink Type Infusion From Coffee Pulp (Arabia coffea) Lempira Variety of Honduras

Autor:	Leonardo Antonio Chavarría, Ricardo Antonio Alemán, Jhunior Abrahan Marcia Fuentes, Ingris Mary Varela Murillo, Ismael Montero Fernández, Noreyda Patricia Alvarado
Rok vydání:	2019
Předmět:	biology Pulp (paper) Coffea food and beverages 04 agricultural and veterinary sciences engineering.material biology.organism_classification Sensory analysis Grinding 040103 agronomy & agriculture engineering 0401 agriculture forestry and fisheries Food science Flavor Mathematics
Zdroj:	Journal of Agricultural Science. 12:209
ISSN:	1916-9760 1916-9752
Popis:	This work aimed to develop an infusion type beverage from Lempira coffee pulp for human consumption. Samples from the Honduran Coffee Institute IHCAFE were used. According to the results obtained from the sensory analysis, it was determined that 70.75% of the evaluators prefer the beverage made with mature grains, given that a balance in taste and acidity is obtained. As for the mass concentration of the packaged content, 60% of the universe of tasters prefer a concentration of 1.6 g of dried pulp per cup. Regarding the type of grinding of the grain, it was determined that 80% of the tasters prefer coarse grinding (701 to 900 µm), describing it as an extremely pleasant product in its flavor and color, with shades of Jamaica, tamarind and nuts. Checking that with this particle size there is a greater release of flavors and maintains a balance in terms of aromas, however in fine particles (350 to 500 µm), their fragrances stand out, but negatively affects their taste and the high sedimentation rate. Therefore, it was concluded that the quality of the infusion drink from coffee pulp is influenced by the type of grinding used for its preparation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ac9aaa1aed376b1d2ab9080a197171bf https://doi.org/10.5539/jas.v12n1p209 Zobrazit plný text záznamu