ABSTRACT This study aims to evaluate the effect of sugarcane juice and the addition of commercial yeast Saccharomyces cerevisiae var. bayanus (≥ 1 × 1010 cfu/g) during the fermentation of coffee to the beverage’s sensory characteristics and the coffee bean’s chemical composition. A completely randomized experimental design with two replicates is carried out for four treatments, distributed as follows: i) water addition (0.78 kg), ii) sugar cane juice addition (0.78 kg), iii) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Freddo (0.12 g) and iv) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Color (0.12 g). After fermentation and drying, the samples were subjected to medium roasting and analyzed using infrared spectroscopy and sensory analysis according to the methodology of the Specialty Coffee Association. The implementation of organic additives directly affected the attributes and sensory notes, allowing coffee to be classified as a specialty coffee with a score above 80 points. Adding sugar cane juice or a combination of sugar cane juice and Saccharomyces cerevisiae showed promising results in improving coffee beverage quality. Additionally, chemometric analysis of the infrared spectrum showed that the chemical characteristics of roasted coffee were affected, which correlated with the sensory results. The addition of cane juice only (T2) and the Oenoferm® Freddo yeast strain (T3) presented the best sensory quality.

RESUMO O objetivo deste estudo foi avaliar o efeito do caldo de cana-de-açúcar e da adição levedura comercial Saccharomyces cerevisiae var. bayanus (≥ 1 × 1010 cfu/g) durante a fermentação do café nas características sensoriais da bebida e na composição química do grão de café. Foi realizado um experimento completamente aleatório com duas repetições para quatro tratamentos, distribuídos da seguinte forma: i) adição de água (0.78 kg), ii) adição de caldo de cana-de-açúcar (0.78 kg), iii) adição de caldo de cana-de-açúcar (0.78 kg) combinado com a levedura Oenoferm® Freddo (0.78 kg) e iv) adição de caldo de cana-de-açúcar (0.78 kg) combinado com a levedura Oenoferm® Color (0.78 kg). Após fermentação e a secagem, as amostras sáo submetidas à torrefação média e analisadas por espectroscopia de infravermelho e análise sensorial de acordo com a metodologia da Specialty Coffee Association. A implementação de aditivos orgânicos afetou diretamente os atributos e as notas sensoriais, permitindo que o café fosse classificado como um café especial com uma pontuação acima de 80 pontos. A adição de suco de cana-de-açúcar ou de uma combinação de suco de cana-de-açúcar e Saccharomyces cerevisiae apresentou resultados promissores na melhorar da qualidade da bebida do cafe. Além disso, a análise quimiométrica do espectro infravermelho mostrou que as características químicas do café torrado foram afetadas, o que se correlacionou com os resultados sensoriais. A adição apenas de suco de cana (T2) e da cepa de levedura Oenoferm® Freddo (T3) apresentou a melhor qualidade sensorial.

Resumen El departamento del Huila es productor de mora de Castilla (Rubus glaucus Benth), un fruto muy perecedero en poscosecha por lo que se hace necesario desarrollar alternativas de procesamiento para prolongar su vida útil y alcanzar mejores precios en el mercado. Así, se propuso elaborar una bebida fermentada a partir de la mora, implementando los procesos de clarificación, maduración y añejamiento. En las diferentes etapas se caracterizaron los parámetros fisicoquímicos y microbiológicos. La levadura inoculada generó cambios durante la fermentación del zumo de mora disminuyendo los sólidos solubles a 6.9°Brix y la viscosidad a 1.5 cP, al final la bebida tuvo un contenido de 14.4 alcohol por volumen (ABV).

Abstract The department of Huila is a producer of Castilla blackberry (Rubus glaucus Benth), a perishable fruit in post-harvest, making it necessary to develop processing alternatives in order to extend its shelf life and improve its market price. It was therefore proposed to elaborate a fermented blackberry drink using clarification, maturation, and aging processes. The physiochemical and microbiological parameters were characterized in the different phases. The inoculated yeast generated changes during the fermentation of the blackberry juice reducing the soluble solids to 6.9°Brix and viscosity to 1.5 cP. The alcohol content at the end of the process was of 14.4 alcohol by volume (ABV).

We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, 11, 14 and 16. The total sample size was five fish stored in ice at temperatures between 0 and 4 °C. Different methods were used to study the degree of freshness: pH, water holding capacity (WHC) and microbiological analysis (aerobic mesophilic count). Once we obtained the results, a one-way analysis of variance (ANOVA) was used to determine possible correlations between the values of deterioration and the data obtained by other analysis methods. The one-way ANOVA showed that statistically significant differences (P<0.05) were found in almost all of the parameters analyzed throughout the storage times, indicating the loss of freshness in the fish. In the gutted fish, the firmness of the fillets and the whole fish presented the most noticeable statistically significant deterioration on day eight of storage, when the six logarithmic cycles of aerobic mesophilic bacteria counts were exceeded, and the fillets presented a statistically significant deterioration of the WHC. The ungutted fish began to lose freshness that limited the consumption of the food between the third and sixth day of storage, with aerobic mesophilic bacteria counts of 7.33±1.07 Log CFU g-1 and 7.14±1.60 Log CFU g-1, respectively. Similarly, significant decreases in firmness in the fillets and abdomen were noticed on the third day of storage.

Se evaluó el grado de frescura del producto a través de métodos fisicoquímicos y microbiológicos, realizando un muestreo durante los días 0, 3, 5, 8, 11, 14 y 17 en la Tilapia Roja eviscerada y en los días 0, 3, 6, 9, 11, 14, y 16 en la Tilapia Roja, sin eviscerar, con un tamaño de muestra de cinco peces almacenado en hielo bajo condiciones de refrigeración (0-4 °C). El grado de frescura se estudió a través de diferentes métodos: pH, capacidad de retención de agua (CRA) y análisis microbiológico (recuento de mesófilos aerobios). Obtenidos los resultados, se realizó un análisis de varianza simple (ANOVA) para determinar la posible correlación de los valores de deterioro y los datos obtenidos por métodos analíticos. El análisis de varianza simple arrojó que en casi todos los parámetros evaluados se presentaron diferencias estadísticamente significativas (P≤0.05) a medida que avanzó el almacenamiento, siendo un indicativo de la pérdida de frescura en el pescado. Es así como en la tilapia eviscerada, la evolución de la dureza del filete y del pescado entero, se encontraron descensos estadísticamente significativos más notorios en el octavo día de almacenamiento, momento a partir del cual fueron superados los seis ciclos logarítmicos en recuento de Mesófilos aerobios; este mismo día el filete experimentó un descenso estadísticamente significativo en la CRA. En la Tilapia sin eviscerar, la pérdida de frescura que limita el consumo del alimento se presentó entre los tres y seis días de iniciado el almacenamiento con valores en el recuento de Mesófilos aerobios de 7.33±1.07 Log UFC g-1 y 7.14±1.60 Log UFC g-1, respectivamente; de la misma forma, los descensos significativos en dureza del filete y dureza del vientre se hicieron notorios a partir del tercer día de almacenamiento.