Elaboración de una bebida fermentada con tres variedades de té de pulpa de café (Typica, sarchymor y bourbón sydra), utilizando niveles del 1, 1.5 y 2%.

Abstract

This research had the aim to make a fermented drink based on three varieties of coffee pulp tea (coffea arabica typica, sarchymor and bourbon cider) using levels at 1%, 1.5% and 2%. Drinks for substrate were elaborated with 2L for each of the treatments with three repetitions. Later, the Medusomyces Gisevi inoculum fungus that helped fermentation was added. For the statistical analysis, a completely randomized design (DCA) was applied in a bifactorial arrangement with separation of means by Tukey (P <0.05), physical-chemical tests were carried out such as pH, % acidity, degrees brix and % of alcohol for a fermentation time of 12 days where there was an absence of alcohol. The pH showed a decrease and the acidity a growth inversely to the pH. The values of degrees brix showed a level increase regarding the fermentation time. In the bromatological analyzes, absence of tannins was demonstrated. Also, significant differences for total solids, with the highest value for cider 1% and Sarchymor 2% with 0.31% in relation to cider 2% with 0.20%, were found. For the sensory analysis using a five-point hedonic test, the most accepted was the 1.5% cider variety, the best cost-benefit for 1% pulp with $ 1.34. The microbiological analysis in the drink without pathogenic microorganisms and complies with the requirements of the standard (INEN 2411: 2015). We concluded that the 1% cider variety responds to the best physicochemical and bromatological characteristics, therefore it was considered the best treatment. Also, because it is the second best sensorially accepted and has the higher profit. It is recommended to conduct a new research to understand the kinetics of growth of the microbiota from this type of drink using this by-product as a potential in the food industry.