Análisis del poder edulcorante de la pulpa de café deshidratada (coffea arábiga) variedad Caturra

The coffee pulp and husk is a by-product of coffee, which today is the biggest contaminant of the coffee industry, causing serious environmental problems that is why the analysis proposed the sweetening power of coffee pulp (Coffeaarabica) Caturra variety, dehydrated. For this, pulp extraction erformance was compared with respect to the size of plant material that enters ulping, where the plant material was classified in three sizes and obtained from 3 hacienda, obtaining a factorial experimental design of 2x3, with this it was determined that it is more than 50 percent, for this reason the use of coffee pulp and husk for an industrialization is justified, after this, the best type of antioxidant was determined for the thermal process of coffee pulp dehydration, since is a berry that suffers from accelerated oxidation, so it was analyzed with kinematics of the color, where a colorimeter (Lovibond LC100 CMYK) was applied, finding that citric acid at 1 percent with color values color C:0, M:92, Y:92, K:64, which is the best antioxidant since from the passage of the different processes this was the one that best maintained the organoleptic properties for dehydration. In addition, the sweetening potential of dehydrated coffee pulp was evaluated with the sweetening power of sucrose or common sugar which is 1, glucose with 0.6 and fructose 1.5. It was determined by means of a specialized panel which was previously educated so that the data are the most accurate, giving an average of 1.25 of sweetening power, thus being higher than common sugar and evaluating that it is a sweetener with scientific proofing. all the previous processes and discussing the final result.