Abstract
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.
Highlights
Coffee is the most important export product in Honduras, being the largest exporter in the Central American region; the third in Latin America and the fifth worldwide, making large contributions to the Gross Domestic Product of the country that oscillates around 35%, benefiting about 120 thousand families and generating more than one million direct and indirect jobs (IHCAFÉ, 2017)
The pulp is the first bioproduct that is obtained in the processing of the coffee fruit, according to FAO data, globally the residues of the coffee industry have been estimated at approximately 22 million tons of coffee pulp and 8.6 million tons of mucilage, these bioproducts are discharged into rivers and cause pollution (Ulloa Rojas et al, 2002)
The pulp is a byproduct of coffee bean that is not being used by the food industry and generates environmental pollution
Summary
Coffee is the most important export product in Honduras, being the largest exporter in the Central American region; the third in Latin America and the fifth worldwide, making large contributions to the Gross Domestic Product of the country that oscillates around 35%, benefiting about 120 thousand families and generating more than one million direct and indirect jobs (IHCAFÉ, 2017). Hunger will be one of the problems that humanity will face in the future, being that, according to the FAO between the year 2000-2030, the world will have to increase the per capita production of meat by 20%, estimating that in the year 2030, bird production should grow by around 40.4%, bovine 12.70%, fish by 19% and pig by 20%, high percentages at an accelerated rate of growth. The pulp is the first bioproduct that is obtained in the processing of the coffee fruit, according to FAO data, globally the residues of the coffee industry have been estimated at approximately 22 million tons of coffee pulp and 8.6 million tons of mucilage, these bioproducts are discharged into rivers and cause pollution (Ulloa Rojas et al, 2002). The pulp presents a great variety of alternatives to be recycled in its entirety, including: jas.ccsenet.org
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