Evaluación sensorial de café de Nariño – Colombia enriquecido con biomasa micelial de Ganoderma lucidum
Resumen
El café es la bebida más popular del mundo debido a su aroma y sabor característicos. Colombia es el cuarto productor mundial de café y es reconocido como un producto de calidad superior. Dentro del territorio colombiano, en Nariño es la actividad agropecuaria más representativa, pero con una baja sofisticación en los procesos de transformación. Por lo tanto, es importante el desarrollo de la investigación para mejorar los procesos y obtener productos con mayor valor agregado, con el fin de captar la verdadera dimensión de las posibilidades comerciales del café de Nariño. El objetivo de este estudio fue evaluar los atributos sensoriales de un café Nariñense enriquecido con tres concentraciones de biomasa micelial de Ganoderma lucidum (6, 8 y 10%). Se evaluaron los atributos sensoriales de fragancia/aroma, uniformidad, taza limpia, dulzura, sabor, acidez, cuerpo, regusto, equilibrio y la impresión general del café. El análisis sensorial del tratamiento correspondiente al 6% de biomasa micelial en café resulto en la disminución del puntaje de la bebida de café, manteniendo sus atributos cerca de los 6,0 puntos, lo que de acuerdo a la escala de evaluación SCAA, no corresponde a café especial. Los tratamientos con el 8 y 10% de biomasa micelial en café resultaron en el incremento de sus puntajes alcanzando casi los puntajes de la muestra control, y estos se mantuvieron relativamente constantes en los 8 y 9 puntos, manteniendo al café enriquecido dentro del rango de la SCAA en excelente y extraordinario, respectivamente. Lo que demostró el potencial de la biomasa micelial en la aplicación directa a los alimentos.
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