Evaluación analítica de un producto comercial de extracto de café de una empresa de la ciudad de Loja

Abstract

Abstract: The present investigation consisted in analytically evaluating a commercial coffee essence, initially physicochemical analyses were carried out, obtaining pH values of 3.5, soluble solids 6.6%, acidity of 0.18%, and microbiological analyses (molds and yeasts) showed an uncountable number (TNT) of microorganisms. The results obtained were outside the minimum range established by NTC 4675, and therefore did not meet the quality parameters. Different extraction techniques were used, including concentration by evaporation, sous vide and cold brew, of which concentration by evaporation was the best method, since its physicochemical parameters complied with the quality criteria of NTC 4675. In order to improve quality, an APPC system was applied, setting the standardization stage as PCC 1 and the packaging stage as PCC 2. From the sensory evaluation it was concluded that the best scoring method was concentration by evaporation, since of the attributes evaluated, aroma obtained a score of 3.87/5, flavor 4.03/5 and overall impression 4.10/5. Finally, all the results were presented to the company for improvements in the production system.