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espanolEn este estudio, se determino la retencion de metabolitos antioxidantes, su actividad antioxidante y el perfil de taza, de muestras tratadas a diferentes tiempos a una misma temperatura y potencia del tostador. La tostion es un proceso de transformacion fisicoquimico aplicado a los granos de cafe verde con el fin de realzar sus cualidades sensoriales y nutraceuticas. El perfil sensorial del cafe tostado entre 5,5 y 6,5 min alcanzo la calificacion de un patron excelso al evaluar 7 atributos sensoriales, ademas, de poseer una alta retencion de compuestos antioxidantes (fenoles totales, flavonoides y taninos condensados) y una importante capacidad antioxidante. En consecuencia, se demostro que los cafes denominados como de tostion media poseen atributos sensoriales optimos combinados con propiedades nutraceuticas destacadas. EnglishIn this study, the retention of antioxidant metabolites, their antioxidant activity and the cup profile of roasted samples at different times at the same temperature and power of the toaster were determined. Roasting is a process of physicochemical transformation applied to coffee beans in order to enhance their sensory and nutraceutical qualities. The sensory profile of roasted samples between 5.5 and 6.5 min reached the qualification of an excelso pattern when evaluating 7 sensorial attributes, in addition, of having a high retention of antioxidant compounds (total phenols, flavonoids and condensed tannins) and an important antioxidant capacity. Consequently, it was shown that coffees referred to as medium roast have optimal sensory attributes combined with highlighted nutraceutical properties.

información tecnológica

Efecto de la Tostión del Café (Coffea arabica L. var. Castillo) sobre el Perfil de Taza, Contenido de Compuestos Antioxidantes y la Actividad Antioxidante