Efecto de los cambios del pericarpio generados por los grados de madurez, el almacenamiento y la fermentación en la composición química y la calidad sensorial del café

Ilustraciones, gráficas

Autores:

Tipo de recurso:

Fecha de publicación:: 2023

Institución:: Universidad de Caldas

Repositorio:: Repositorio Institucional U. Caldas

Idioma:: eng
spa

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network_acronym_str	REPOUCALDA
network_name_str	Repositorio Institucional U. Caldas
repository_id_str
dc.title.none.fl_str_mv	Efecto de los cambios del pericarpio generados por los grados de madurez, el almacenamiento y la fermentación en la composición química y la calidad sensorial del café
title	Efecto de los cambios del pericarpio generados por los grados de madurez, el almacenamiento y la fermentación en la composición química y la calidad sensorial del café
spellingShingle	Efecto de los cambios del pericarpio generados por los grados de madurez, el almacenamiento y la fermentación en la composición química y la calidad sensorial del café Café Madurez Fermentación Glucosa Ácidos orgánicos Reserva Isótopo Difusión Producto vegetal
title_short	Efecto de los cambios del pericarpio generados por los grados de madurez, el almacenamiento y la fermentación en la composición química y la calidad sensorial del café
title_full	Efecto de los cambios del pericarpio generados por los grados de madurez, el almacenamiento y la fermentación en la composición química y la calidad sensorial del café
title_fullStr	Efecto de los cambios del pericarpio generados por los grados de madurez, el almacenamiento y la fermentación en la composición química y la calidad sensorial del café
title_full_unstemmed	Efecto de los cambios del pericarpio generados por los grados de madurez, el almacenamiento y la fermentación en la composición química y la calidad sensorial del café
title_sort	Efecto de los cambios del pericarpio generados por los grados de madurez, el almacenamiento y la fermentación en la composición química y la calidad sensorial del café
dc.contributor.none.fl_str_mv	Álvarez-Barreto, Cristina I Alimentos y Agroindustria (Categoría A1)
dc.subject.none.fl_str_mv	Café Madurez Fermentación Glucosa Ácidos orgánicos Reserva Isótopo Difusión Producto vegetal
topic	Café Madurez Fermentación Glucosa Ácidos orgánicos Reserva Isótopo Difusión Producto vegetal
description	Ilustraciones, gráficas
publishDate	2023
dc.date.none.fl_str_mv	2023-02-08T13:03:57Z 2023-02-08T13:03:57Z 2023-02-07
dc.type.none.fl_str_mv	Trabajo de grado - Doctorado http://purl.org/coar/resource_type/c_db06 Text info:eu-repo/semantics/doctoralThesis
dc.type.coarversion.fl_str_mv	http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.identifier.none.fl_str_mv	https://repositorio.ucaldas.edu.co/handle/ucaldas/18769 Universidad de Caldas Repositorio Institucional Universidad de Caldas https://repositorio.ucaldas.edu.co
url	https://repositorio.ucaldas.edu.co/handle/ucaldas/18769 https://repositorio.ucaldas.edu.co
identifier_str_mv	Universidad de Caldas Repositorio Institucional Universidad de Caldas
dc.language.none.fl_str_mv	eng spa
language	eng spa
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spelling	Efecto de los cambios del pericarpio generados por los grados de madurez, el almacenamiento y la fermentación en la composición química y la calidad sensorial del caféCaféMadurezFermentaciónGlucosaÁcidos orgánicosReservaIsótopoDifusiónProducto vegetalIlustraciones, gráficasspa:El proceso de poscosecha del café se inicia con la selección del estado óptimo de madurez del fruto, y finaliza con el secado de la semilla, donde cada etapa tiene efecto sobre las características intrínsecas del grano. En Colombia, tradicionalmente la poscosecha para obtener granos de café a partir de los frutos maduros se realiza en las fincas a través del método húmedo, dando lugar a los cafés conocidos como lavados, el cual involucra una rápida eliminación de la cáscara y del mucílago del café (exocarpio y mesocarpio), como también un lavado con agua antes de secar el grano. Aunque este método contempla un mayor número de etapas, implica un menor tiempo de proceso y riesgo en la generación de defectos sensoriales. Esta investigación analizó cómo el exocarpio y el mesocarpio durante la etapa de madurez, almacenamiento del fruto y la fermentación prolongada, interactúan con el grano modificando su composición química y su calidad sensorial. Para lograr lo anterior, se definieron tres etapas en la investigación. En la primera etapa se realizó una evaluación de las características químicas y sensoriales del café en tres diferentes estados de madurez del fruto. En la segunda, se determinó el efecto del almacenamiento (reserva) en estos frutos con distintos grados de madurez sobre la composición química y la calidad sensorial del grano. En esta etapa se evaluaron cuatro tratamientos compuestos por dos temperaturas y dos tiempos de reserva antes del procesamiento del café por vía húmeda. En la tercera etapa se estableció la influencia de dos variables del proceso de fermentación prolongada sobre diferentes compuestos químicos, atributos sensoriales del fruto maduro y en la transferencia de masa al interior del grano. El café despulpado fue sometido a cuatro tratamientos, dos tiempos de prolongación y dos temperaturas externas; durante el proceso se monitorearon los comportamientos de los principales ácidos orgánicos y azúcares generados por la degradación del mesocarpio a través del tiempo y los cambios al interior del grano. En la primera etapa, los grados de madurez evaluados (EM1, EM2 y EM3), no presentaron diferencias en los ácidos orgánicos, ácidos grasos libres, lípidos, ácidos clorogénicos totales, proteína cruda, alcaloides y sacarosa. De los azúcares evaluados, la fructosa y glucosa presentaron diferencias con mayores valores asociados a estados de madurez más avanzados. El análisis de varianza no presentó efecto significativo en los atributos sensoriales ni en la calidad sensorial expresada como puntaje total SCA (Specialty Coffee Association). La coordenada cromática a* de la escala CIELab, alcanzó un valor máximo de 25,16 en el estado de madurez EM1 y los estados evaluados son diferentes entre ellos. En la segunda etapa, asociada a la reserva del fruto previo a su procesamiento, el estado de madurez EM1 presentó efecto en los ácidos málico y quínico por la interacción de la temperatura y el tiempo de almacenamiento, mientras que el EM3 en la glucosa y la fructosa. El estado de madurez EM2 presentó efecto del tiempo de almacenamiento en los mismos compuestos de los estados EM1 y EM3, además en el contenido de pasilla y sacarosa. Bajo las condiciones evaluadas, la reserva del fruto no presentó efecto en la calidad sensorial. En las fermentaciones prolongadas del mucílago del café, se evidenció el efecto del tiempo de prolongación para los ácidos oxálico, quínico, cítrico, glucosa y fructosa en los grados de madurez EM1 y EM2. La interacción de las condiciones del proceso aumentó el contenido de fructosa y glucosa en uno de los estados, siendo más evidente a 20°C. Los tratamientos asociados al estado de madurez más avanzado (EM3) y con mayor temperatura disminuyen los puntajes de cinco atributos sensoriales.eng:The coffee post-harvest process begins with the selection of the optimum state of maturity of the fruit, and ends with drying, each one of these processes has an effect on the characteristics of the bean. In Colombia, traditionally the post-harvest to produce coffee beans from ripe fruits is obtained in the farms through the wet method, giving rise to coffees known as washed, which involves a rapid elimination of the skin and the mucilage of the coffee (exocarp and mesocarp), as it also involves a washing with water before drying the bean. This method contemplates a greater number of stages, but implies reduced processing time and lower risk in the generation of sensory defects. This research analyzed how the exocarp and mesocarp during the maturity stage and their interaction with the bean during later stages, fruit storage and prolonged fermentation, modify its chemical composition and sensory quality. To comply the objective, three phases were defined in the research. In the first phase an evaluation of the chemical and sensory characteristics of coffee at three different stages of maturity of the fruit was carried out. In the second phase, the effect of storage (reserve) on the chemical composition and sensory quality of the bean was determined for these fruits at different degrees of maturity. In this stage, four treatments composed of two temperatures and two reserve times were evaluated prior to wet processing of the coffee. In the third phase, the influence of two variables of the prolonged fermentation process on different chemical compounds, sensory attributes of the ripe fruit, and on the transfer of mass to the interior of the bean was established. The depulped coffee was subjected to four treatments, two prolongation times and two external temperatures. During the process the behavior of the main organic acids and sugars generated by the degradation of the mesocarp over time and the changes inside the bean were monitored. The maturity grades evaluated (EM1, EM2 and EM3), in the first stage, showed no differences in organic acids, free fatty acids, lipids, total chlorogenic acids, crude protein, alkaloids and sucrose. Of the sugars evaluated, fructose and glucose showed differences with higher values associated with more advanced stages of maturity. The analysis of variance showed no significant effect on sensory attributes or sensory quality expressed as total SCA (Specialty Coffee Association) score. The chromatic coordinate a of the CIELab* scale reached a maximum value of 25.16 at maturity stage EM1 and the stages evaluated are different from each other. In the second stage associated with fruit storage prior to processing, maturity stage EM1 had an effect on malic and quinic acids due to the interaction of temperature and time of storage. The maturity stage EM2 showed an effect of storage time on the same compounds of stages EM1 and EM3, as well as on physical defects and sucrose content. Fruit storage under the conditions evaluated had no effect on sensory quality. In the prolonged fermentations of coffee mucilage, the effect of the prolongation time was evidenced for oxalic, quinic, citric, glucose and fructose acids at maturity stages EM1 and EM2. The interaction of process conditions increased fructose and glucose content at one of the stages, being more evident at 20°C. Treatments associated with the most advanced maturity stage (EM3) and with higher temperature decreased the scores of five sensory attributes.Agradecimientos / Resumen / Lista de tablas / 1. Introducción / 1.2. Campo temático / 1.3. Planteamiento del problema / 1.4. Justificación / 1.5. Objetivos / Objetivo general / Objetivos específicos / 1.6. Estructura del documento / 2. Revisión bibliográfica / 2.1 Estructura del fruto / 2.2 Grados de maduración del fruto / 2.2.1 Mediciones de color del exocarpio del fruto / 2.2.2 Cambios químicos del grano de café durante la maduración del fruto en el árbol / 2.3 Beneficio del café y la calidad / 2.3.1. Despulpado / 2.3.2. Remoción del mucílago / 2.3.3. Lavado del café / 2.3.4. Secado / 2.4 Calidad química y relación con la calidad sensorial de café / 2.4.1. Carbohidratos / 2.4.2. Componentes nitrogenados / 2.4.3. Ácidos Clorogénicos / 2.4.4. Lípidos / 2.4.5. Ácidos Carboxílicos / 2.5 Transferencia de masa / 3. Composición química y calidad sensorial de frutos de café con diferentes estados de madurez / 3.1. Resumen / 3.2. Palabras clave / 3.3. Introducción / 4. Impacto de las condiciones de reserva del fruto del café en la composición química y la calidad / 4.1. Resumen / 4.2. Palabras clave / 4.3. Introducción / 5. Effect of prolonged fermentations of coffee mucilage with different stages of maturity on the quality and chemical composition of the vean / 3.1. Abstract / 3.2. Keywords / 3.3. Introduction / 6. Cinética de formación de ácidos orgánicos y azúcares en las fermentaciones prolongadas del mucílago de café / . 6.1. Resumen / 6.3. Palabras clave / 6.4. Introducción / 7. 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