Physicochemical and sensory characteristics of dehydrated coffee pulp in function of drying temperature

ABSTRACT Currently, the use of coffee pulp to prepare infusions is being studied based on its antioxidant properties. The objective of this study was to evaluate the effect of drying temperature on the chemical properties of dehydrated coffee pulp to characterize the coffee pulp beverage in single-dose capsules physically and sensorially after being subjected to three thermal treatments (CT, natural drying; T50, oven drying at 50°C; T60, oven drying at 60°C). Chemical characterization of the dehydrated pulp was performed using Fourier transform infrared spectroscopy analysis (ATR-FTIR) and liquid chromatography (HPLC). Next, physical and sensorial characterization of the beverage was performed to determine the soluble solids (SS), pH, titratable acidity, and color. On the other hand, this beverage was evaluated sensorially. Principal component analysis was performed on the data from the FTIR spectral ranges of 1,800-650 cm-1. Physicochemical and sensory results were analyzed using ANOVA. The chemical, physical, and sensory behavioral results allowed the identification of T60 as a viable processing treatment.摘要 目前，学界正基于咖啡浆的抗氧化特性，对其用于制备浸饮的可行性展开研究。本研究旨在探究干燥温度对脱水咖啡浆化学特性的影响，并对经三种热处理（CT：自然干燥；T50：50℃烘箱干燥；T60：60℃烘箱干燥）处理后的单剂量胶囊装咖啡浆饮品开展物理与感官特性表征。本研究通过傅里叶变换红外光谱分析（ATR-FTIR）与高效液相色谱法（HPLC）对脱水咖啡浆开展化学特性表征。随后，对该饮品开展物理与感官特性表征，测定其可溶性固形物（SS）、pH值、滴定酸度与色泽。此外，本研究还对该饮品开展了感官评价。针对1800~650 cm⁻¹区间的傅里叶变换红外光谱数据，本研究开展了主成分分析。理化与感官结果通过方差分析（ANOVA）进行统计分析。综合化学、物理与感官特性的分析结果，本研究确定T60为可行的加工处理方式。