Description of physical-chemical parameters of coffee pulp (Coffea arabica) in different varieties and altitudinal floors

Authors

  • Jhunior Abrahan Marcia Fuentes Universidad Nacional de Agricultura. Facultad de Ciencias Tecnológicas. Catacamas, Honduras
  • Cleiry Estefany Palma Murillo Universidad Nacional de Agricultura. Facultad de Ciencias Tecnológicas. Catacamas, Honduras
  • Mauricio José Torres Loza Universidad Nacional de Agricultura. Facultad de Ciencias Tecnológicas. Catacamas, Honduras
  • Ingris Mary Varela Murillo Universidad Nacional de Agricultura. Facultad de Ciencias Tecnológicas. Catacamas, Honduras
  • Keisy Bianey Peralta Matute Universidad Nacional de Agricultura. Facultad de Ciencias Tecnológicas. Catacamas, Honduras
  • Carlos Humberto Amador Zelaya Universidad Nacional de Agricultura. Facultad de Ciencias Agrarias. Catacamas, Honduras
  • Héctor Antonio Díaz Antúnez Universidad Nacional de Agricultura. Facultad de Medicina Veterinaria. Catacamas, Honduras
  • Leonardo Antonio Chavarría Carrión Universidad Nacional de Ingeniería. Facultad de Ingeniería Química. Managua, Nicaragua

DOI:

https://doi.org/10.5377/nexo.v33i02.10808

Keywords:

Coffee, Physico-chemical parameters, Altitudinal floors, Profile in cup, Infusion

Abstract

The objective of this work was to evaluate the physical-chemical and sensorial parameters of the coffee pulp (Coffea arabica), of the Catuaí, Lempira and Parainema varieties, coming from different altitude levels at 1275 masl, 1461 masl and 1550 masl, used as parameters of quality control for the development of infusion-type beverages. Homogeneous samples of 1 kg of pulp of each variety and altitudinal floor were used. The response variables were soluble solids (° Brix), hydrogen potential (pH) and cup profile from descriptive tests with expert judges from the company Organic Coffee Márcala, Anonymous Society (COMSA). The results indicated that the Catuaí variety presented the best response in the variety-altitude interaction, determining values of 15.9 ° Bx, a pH of 5.45, at an altitude level of 1550 masl, also reflecting a better profile in cup with 83% describing a fruit hue. The interaction of these variables plus the control of the fermentation kinetics of the grain determine the final quality of the infusion type drink.

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Published

2020-12-31

How to Cite

Marcia Fuentes, J. A., Palma Murillo, C. E., Torres Loza, M. J., Varela Murillo, I. M., Peralta Matute, K. B., Amador Zelaya, C. H., Díaz Antúnez, H. A., & Chavarría Carrión, L. A. (2020). Description of physical-chemical parameters of coffee pulp (Coffea arabica) in different varieties and altitudinal floors. Nexo Scientific Journal, 33(02), 777–783. https://doi.org/10.5377/nexo.v33i02.10808

Issue

Vol. 33 No. 02 (2020)

Section

Articles

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