Formulaciones gastronómicas para la obtención de café a base de quinua y amaranto libre de cafeína.

Abstract

The present investigation proposes: To create gastronomic formulations to obtain coffee based on quinoa and amaranth free of caffeine; held at the gastronomy workshops of the ESPOCH School of Public Health; three formulations were made, the A, made with 50% quinoa and 50% amaranth; B, 25% quinoa and 75% amaranth, formulation C, 75% quinoa and 25% amaranth. The roasting technique was used to obtain coffee. Formulation A was the one with the highest acceptability with 90%, due to its organoleptic characteristics, bitter taste with 60%, mild aroma with 57%, brown color with 63% and its liquid texture 100%, characteristics similar to a Traditional coffee The mixing percentage of its ingredients and the processing technique applied are adequate; presenting a high value in fat and an important contribution in fiber. Formulation B, did not have the same acceptance for its strong aroma influenced by the roasting process because it had a higher percentage of amaranth, bitter taste with 47%, strong aroma 53%, brown color 63% and liquid texture 100%, being the Mix percentage not adequate. In formulation C there is no marked difference as to whether I like it and I don't like it. 33% sweet taste for both valuation parameters. In the aroma 33% for if I like it, 37% for I don't like it and 100% texture; For if I like and do not like respectively the greater amount of quinoa balanced in its flavor which made it pleasant to taste, but not with high acceptance rates.