CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Diseño de una bebida energética a base de café verde

Estudiant que ha llegit aquest projecte:

Tutor/a o Cotutor/a: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Diseño de una bebida energética a base de café verde

Data inici oferta: 27-06-2024      Data finalització oferta: 27-02-2025

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:


En empresa (cal signar un conveni de cooperació)

        Tutor/a Extern: Patricia Carranco Palacios
        Institució/Empresa: MARE TERRA COFFEE S.L

Paraules clau:
Café verde, bebida energética, infusión, compuestos fenólicos, ácidos clorogénicos.

Descripció del contingut i pla d'activitats:
El café verde es el grano del fruto de la planta del cafeto. Mediante el tueste, el café verde es usado como materia primera para la elaboración de la bebida del café. Durante el proceso de tueste, el grano de café verde se somete a altas temperaturas, lo que modifica sus propiedades.

Mare Terra Coffee es una empresa dedicada al análisis, importación y distribución de café verde para su posterior tueste. Junto a ellos, ha surgido la idea de revalorizar el café verde, buscando alternativas para el desarrollo de este producto.

El propósito de este trabajo es estudiar en qué se diferencian el café verde del café tostado en términos fisicoquímicos y organolépticos, además de desarrollar un producto a base de café verde en formato barrita energética, analizando su viabilidad en el mercado y comparándolo con productos similares.

Overview (resum en anglès): Green coffee has properties that vary when subjected to the roasting process. The main objective of this project is to characterize this product, try to make a drink from infused green coffee and know whether it would be accepted by consumers or not. So, three beverage prototypes are designed (from the three types of raw material available).
Prior to formulation, we tested different variables to determine the conditions of the base infusion for the beverage: concentration, coffee bean size and infusion method. To determine the conditions we rely on the analysis of antioxidant content (antioxidant activity and total phenolic compounds). From the results, we determined that the optimal green coffee infusion is made by infusing 12% ground green coffee (w/v) at 96 degrees Celsius for 10 minutes.
The following beverage formulation is determined for the three prototypes: 49% (v/v) mineral water, 49% green coffee infusion (at 12% (w/v)), 2% lime extract and 20 g/L refined cane sugar per liter of beverage preparation.
The three beverage prototypes' physiochemical results show a content of 645.7 to 931.1 mg GAE/L, an antioxidant capacity between 70.1 and 97.4 ¿M Trolox for the base infusions; a content from 84.1 to 298 mg gallic acid per liter and an antioxidant capacity from 24.9 to 36.3 ¿M Trolox.
The descriptive analysis' results show that the three energy beverage prototypes have a different profile, although they are not perceptible in the sensory analysis of consumers (N=111). The samples haven't been accepted by the consumers, although the results are positive when consumers are aware of the properties of the infusion. This rejection can be attributed to the lack of knowledge about green coffee (51%) and the novelty that 81% of respondents have to try a food produced from this raw material.
As future research, it would be of interest to continue investigating the organoleptic differences according to coffee varietals and in formulations that contain favorable ingredients for the acceptance of the beverage.

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