Utilización de la uva negra (vitis vinífera) para la elaboración de café artesanal libre de cafeína. Riobamba 2014

Abstract

The present Project has as aim to put into consideration to the people about the importance of the grape within the gastronomy, and the utilization of de same for elaborating artisanal coffee based on grape, caffeine free, without letting apart its organoleptic characteristics, exposed properly for intolerant people to caffeine for different reasons. The artisanal coffee elaborate based on grape, caffeine free, was made by using methods and artisanal techniques such as dehydration, desiccation, roasting, and milled of the product. Project that was elaborated in the experimental kitchen workshops from the School of Gastronomy, Faculty of Public Health, ESPOCH of the city of Riobamba. The evaluation of the sensory characteristics and acceptance proofs of the artisanal coffee elaborated in based on grape, caffeine free, was made to members of the Ecuador Air Force belonging to the city; Salinas, sensory proofs that make as result a bigger acceptance to the first sample (F1), the 83% opined that the color is brown, the 83% considered that the smell is sweet, the 87% affirmed that the taste is to coffee, the 90% manifested that the texture is fine, in the range of the Hedonic Scale 17 people represented by the 57% thought that the formula N.01 likes a little and likes extremely, which was the most accepted in the tasting proofs. With this process was obtained artisanal coffee based on grape, caffeine free, without altering its organoleptic characteristics and in addition, it contributes as a new gastronomy alternative.