Physicochemical and sensory characteristics of dehydrated coffee pulp in function of drying temperature<SUP>1</SUP>

Simple item page
dc.contributor.authorJimenez-Ochoa, Jessica P.
dc.contributor.authorBarrios-Rodriguez, Yeison F.
dc.contributor.authorBahamon-Monje, Andres F.
dc.contributor.authorGutierrez-Guzman, Nelson
dc.date.accessioned2025-01-20T21:03:12Z
dc.date.available2025-01-20T21:03:12Z
dc.date.issued2022
dc.description.abstractCurrently, the use of coffee pulp to prepare infusions is being studied based on its antioxidant properties. The objective of this study was to evaluate the effect of drying temperature on the chemical properties of dehydrated coffee pulp to characterize the coffee pulp beverage in single-dose capsules physically and sensorially after being subjected to three thermal treatments (CT, natural drying; T50, oven drying at 50 degrees C; T60, oven drying at 60 degrees C). Chemical characterization of the dehydrated pulp was performed using Fourier transform infrared spectroscopy analysis (ATR-FTIR) and liquid chromatography (HPLC). Next, physical and sensorial characterization of the beverage was performed to determine the soluble solids (SS), pH, titratable acidity, and color. On the other hand, this beverage was evaluated sensorially. Principal component analysis was performed on the data from the FTIR spectral ranges of 1,800-650 cm(-1). Physicochemical and sensory results were analyzed using ANOVA. The chemical, physical, and sensory behavioral results allowed the identification of T60 as a viable processing treatment.
dc.fuente.origenWOS
dc.identifier.doi10.1590/1807-1929/agriambi.v26n12p894-900
dc.identifier.eissn1807-1929
dc.identifier.issn1415-4366
dc.identifier.urihttps://doi.org/10.1590/1807-1929/agriambi.v26n12p894-900
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/93124
dc.identifier.wosidWOS:000842982300002
dc.issue.numero12
dc.language.isoen
dc.pagina.final900
dc.pagina.inicio894
dc.revistaRevista brasileira de engenharia agricola e ambiental
dc.rightsacceso restringido
dc.subjectspectroscopy
dc.subjectchlorogenic acids
dc.subjectcaffeine
dc.subjectby-products coffee
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titlePhysicochemical and sensory characteristics of dehydrated coffee pulp in function of drying temperature<SUP>1</SUP>
dc.typeartículo
dc.volumen26
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
Files
Collections
Artículos de revistas