Evaluación de nuevas tecnologías para el beneficio del café en la granja experimental santa inés

Abstract

Coffee is one of the main products of high economic value for many families and is highly valued worldwide for its pleasant flavor and aroma. The most important species are Coffea arabica and Coffea canephora, which account for 65% and 33% of world production respectively. Coffee production in Ecuador is distributed in the 4 regions of the country: Coast, Highlands, East and Amazon. The coffee processing is the process that is carried out on the cherry fruit in a correct manner until the parchment coffee is obtained, which can be dry or humid; Fermentation is one of the fundamental processes in the coffee processing, which consists of the degradation of sugars, lipids, acids and proteins by yeasts and bacteria that convert these compounds into ketones, alcohols, natural acids and esters that improve the organoleptic characteristics of the beverage such as aroma, flavor, smell and acidity, These in turn are closely related to the altitude and the soil where they come from, the same that will be determinant in the sweetness, balance, flavors and aromas, it is important to properly perform the coffee process from the stage of harvesting, processing, washing and drying, in order to avoid defective grains that cause unpleasant flavors to the beverage. The objective of this research is to evaluate the different methods of anaerobic fermentation and roasting used for coffee processing in the province of El Oro. It was carried out at the Santa Inés Experimental Farm, belonging to the Faculty of Agricultural Sciences of the Technical University of Machala, located on Panamerican Avenue, 5 Km ½, on the road to Pasaje. Three treatments of anaerobic fermentation were evaluated, T1 (anaerobic fermentation with cherry coffee + water), T2 (anaerobic fermentation with pulped coffee + cocoa + water), T3 (anaerobic fermentation with pulped coffee + water) carried out with San Salvador- Red Caturra coffee from the Zaruma canton, as part of the methodology, ripe fruits were harvested, pulped, fermented, washed, dried, threshed, roasted and ground, and organoleptic characteristics were taken and finally antioxidant activity and phenol content were determined. To determine the best treatment and roasting time, the following variables were evaluated: color, texture and persistence of the cream, color, brightness and density of the beverage, fragrance, roasting, distillation and retronasal aromas, sweet, salty, sour and bitter taste, body, astringency, complexity, balance and aftertaste in the different treatments applied, antioxidant activity and phenol content. With the data obtained from the investigation of the sensory attributes of the different fermentation methods and roasting time, a univariate factorial ANOVA was performed for each of the variables evaluated in the IBM SPSS STATICS 25 software, where intersubject effect tests and a marginal mean diagram were carried out to determine if there are significant differences between the roasting time and the fermentation method, with the roasting time having an influence on the majority of sensory attributes, antioxidant activity and quantity of phenols. It was determined that roasting time has a significant effect (p-value < 0.05) on the sensory attributes of coffee; color, texture and persistence of the cream, brightness, sweetness, acidity, body, astringency, balance, aftertaste, amount of phenols and antioxidant activity, on the other hand the anaerobic fermentation treatments are not significant for the sensory attributes, antioxidant activity and amount of phenols, however, the fermentation treatment with roasting time has a significance level (p-value < 0.05) for cream color, beverage density, amount of phenols and antioxidant activity present, with the T2 treatment (anaerobic fermentation + cocoa + water) with roasting time of 15 minutes having the best results. The 5-minute roasting influenced the variables; antioxidant activity T1 (354.14 mg TE/g PS) and roasting aromas in T1; the 10-minute roasting influenced the increase in texture in T1, retronasal aromas in T1 and T2, acidity in T1 and T2; Finally, the 15-minute roasting time obtained better results in cream color in T1 and T2, cream persistence in T1, beverage color in T1, brightness in the three treatments, density in T2, and fragrance aromas in T1 and T2, distillation aromas in T2, sweetness in T3, acidity in T1 and T2, body in T1, astringency in T1, complexity in T3, balance T3, aftertaste in three treatments, phenol content in T2 (2.77 mg GAE/g PS) and antioxidant activity (351.19 mg TE/g PS). Finally, in the fragrance aromas, citrus, red fruits and cinnamon, roasted aromas; terpenes and retronasal aromas; cinnamon, red fruits and citrus, were very marked. It is demonstrated that the organoleptic characteristics of coffee are mainly influenced by the roasting time where aromas and flavors stand out, however, for phenols low times are adequate and in the antioxidant activity it varies between low and high.