Elaboración de una nueva alternativa de café utilizando el higo, en los talleres de la Escuela de Gastronomía Facultad de Salud Pública de la ESPOCH 2014

Abstract

The present research was aimed to improve a new alternative kind coffee beverage using the fig at Workshops School of Gastronomy; this was done with the characteristic taste of fig and obtains a natural and suitable for consumption. This research proceeded to a literature review on the fig and its benefits, standardization, the improvement consisted of 100% using Fig feedstock to which it was classified, washed, chopped, dehydrated and then precede similar grinding coffee. Then, it proceeded to physic-chemical analysis, the analysis showed as result 0% caffeine. The Ecuadorian Technical Standard and the Ecuadorian Institute of Standardization Ecuadorian Technical Standard, Standardization Institute Ecuadorian (ETS SIE 1122: 2013) relating to roast and ground coffee which fulfilled without any inconvenience to strengthening the quality at the final product to more obtain the acceptability test was performed it to Seventh Semester students at School of Gastronomy and teachers at ESPOCH. 96% say a high degree of acceptability of beverage with the use of the simplified hedonic scale. The versatility of this new product helps create various preparations. It is recommended that further research with organic products for the manufacture of beverages products, thus satisfying a market demand that today requires much healthier nutrients and low caffeine products.