Desarrollo de prototipo de sucedáneo de café elaborado con el residuo del proceso de obtención de quinua Pop

Abstract

This experimental work was carried out with the objective of developing a coffee substitute elaborated with the residue from the process of obtaining quinoa Pop. Three levels of quinoa residues were used (47.5, 72.5 and 95 %) with 5 % inclusion of dehydrated fig and a control treatment of 95 % fava bean. A completely randomized DCA design with four replications was applied. The process began with the physicochemical characterization of the Pop quinoa residues, which determined the main quality parameters of the raw material. For the production process, the following unit operations were established: selection, cleaning, roasting, grinding, sieving, cooling, weighing, packaging and storage. The treatment that stands out according to the sensory acceptance analysis is T2 (72.5 %) of Pop quinoa with moisture (3.72 %), ash (3.11 %), protein (13.18 %), fat (0.72 %), fiber (5.47 %), ELN (73.79 %), aw (0.43 %). The microbiological analysis showed the absence of total coliforms, mesophilic aerobes, molds and yeasts, thus determining the quality of the product and its stability for consumption. The cost benefit is $1.30. It is concluded that Pop quinoa is the appropriate ingredient for the elaboration of coffee substitutes thanks to the nutrients that compose it, highlighting the protein with 16.11 %, a high value compared to the protein content of cereals, followed by the amount of fiber 3.65 %. It is recommended to continue the study looking for alternative coffee substitutes elaborated from cereals, thus encouraging its consumption.