Examinando por Autor "Rivera Botonares,Ralph Stein"
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Ítem Coffee fermentation from traditional to controlled and its impact on sensory quality: a review(Coffee Science, 2025-09-16) Neyra Vergara,Tatiana Jazmin; Melendrez Mauriol,Oscar; Cubas Heredia,Blanca Yorlith; Contreras Ocupa,Gaby Norelli; Herrera Salazar,Diana Maricel; Diaz Mundaca,Eyla Esther; Rivera Botonares,Ralph Stein; Hernández Martínez,ErnestoCoffee fermentation has evolved from traditional methods, such as traditional processing methods (washed/wet, natural/dry, honey/semi-dry) with fermentation types (wet, dry, mixed), to controlled fermentations, such as carbonic maceration, induced fermentation, and biodigestive processing, to improve the sensory quality of the final product. This evolution is compounded by technological advances, such as the use of metagenomic tools for the identification of microorganisms and enzymes to accelerate mucilage degradation. This review synthesizes and compares various coffee fermentation techniques, analyzing their influence on sensory profiles. To this end, a systematic bibliographic review of 118 scientific articles published between 2014 and 2024 was conducted in databases such as ScienceDirect, Scopus, IOPscience, Springer Nature, and Dialnet, ultimately highlighting 80 relevant studies using the PRISMA method criteria. The results indicate that controlled fermentation allows for the efficient use of microorganisms such as Saccharomyces cerevisiae, Candida parapsilosis, and Lactiplantibacillus plantarum, which contribute to the development of complex sensory attributes in coffee, highlighting fruity, floral, sweet, and acidic notes. Factors such as time, temperature, and inoculum type have a significant impact on the sensory profile. Principal component analysis showed that the Catuí variety was the most associated with cup score, followed by Acaiá. Furthermore, it was evident that temperature and fermentation time primarily influenced Catuaí Vermelho, and that the Typica and Caturra varieties exhibited similar behavior within the diagram. Together, the application of controlled fermentation and starter cultures represents a key strategy to improve quality, standardize profiles, and meet market demands.Ítem Elaboración y caracterización de una barra de granola con arrocillo (Oryza sativa) y cascarilla de cacao (Theobroma cacao L.)(Universidad Nacional de Jaén, 2025-09-02) Oblitas Llatas,Carol Mariselly; Rivera Botonares,Ralph SteinSe elaboró y caracterizó barras de granola a base de arrocillo (Oryza sativa) y cascarilla de cacao (Theobroma cacao L.) con cinco formulaciones en porcentajes respectivos: F1 (4.20% / 37.80%), F2 (10.50% / 31.50%), F3 (21% / 21%), F4 (31.5% / 10.5%) y F5 (37.80% / 4.20%) además se comparó con una muestra comercial (F0). Evaluando su composición proximal, análisis microbiológico y aceptabilidad sensorial, esta última se realizó con 120 panelistas de tipo consumidor usando escala hedónica de 7 puntos. En cuanto a humedad, F4 (8.44%) y F5 (8.55%) superaron el mínimo (8.8%); en proteínas, solo F3 (9.95%), F4 (8.88%) y F5 (11.9%) superan el mínimo (5.8%), mientras F0 hasta F3 están debajo del límite de 5.8%. En cuanto a grasa, todos estuvieron por debajo de 9.4% siendo F5 (6.15%) significativamente superior; en carbohidratos, F0, F1 y F2 fueron superiores a los demás; observándose que en proporciones ≥ 21% de cascarilla de cacao se mejora el perfil nutricional. El análisis microbiológico indicó que todas las formulaciones fueron aptas para consumo humano. En aceptación sensorial, F1, F2 y F3 mostraron alta aceptación general, pero fueron superiores a F0. En sabor, olor y textura todas las formulaciones incluida F0 no presentaron diferencias significativas; en color, solo F5 fue superior a las demás.