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Universidad De Costa Rica Facultad De Ciencias Agroalimentarias Escuela De Tecnología De Alimentos “Evaluación Del Concepto

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Universidad De Costa Rica Facultad De Ciencias Agroalimentarias Escuela De Tecnología De Alimentos “Evaluación Del Concepto Universidad de Costa Rica Facultad de Ciencias Agroalimentarias Escuela de Tecnología de Alimentos “Evaluación del concepto y estudio de la aceptación de un producto a base de café variedad Coffea arabica L., empacado para infusión en bolsitas “tipo té”. Proyecto de Graduación presentado a la Escuela de Tecnología de Alimentos como requisito parcial para optar por el grado de Licenciatura en Tecnología de Alimentos Laura Brenes Peralta 990653 Ciudad Universitaria Rodrigo Facio 2008 ii "Evaluación del concepto y estudio de la aceptación de un producto a base de café variedad Coffea arabica L., empacado para infusión en bolsitas "tipo té". Proyecto de graduación presentado a la Escuela de Tecnología de Alimentos de la Universidad de Costa Rica como requisito parcial para optar por el grado de Licenciatura en Tecnología de Alimentos Presentado por: Laura María Brenes Peralta Aprobado por los siguientes miembros del Tribunal Examinador: Directora del Proyecto Dra. Maria Lourdes Pineda Castro Asesora Clel Proyecto Dra. Elba Cubero Castillo Asesora del Proyecto Presidenta del Tribunal Profesor Designado iii Dedicatoria A mis Papás por su incondicional apoyo y guía durante todo el proceso de ejecución de esta tesis. A mis Abuelitas por su luz espiritual. iv Reconocimientos A la Dra. Maria Lourdes Pineda por su constancia, dedicación y guía durante todo el proceso de investigación. A la Ph. D. Elba Cubero y a la M. Sc. Carmen Ivankovich por su invaluable asesoría. Se agradece al señor don Matías Zeledón y los colaboradores de la empresa Down to Earth por la donación del café molido que se utilizó durante toda la etapa experimental. A Café Britt se le agradece el haber donado el papel filtro para elaborar las bolsitas de café cuyo contacto se llevó a cabo por medio de Laura Villalobos, Lic. en Tecnología de Alimentos. A Alejandro Jiménez por su apoyo durante todas las fases de la investigación. A Fernando Soley, Mariano Soley y David Reuben por su gran colaboración durante las sesiones de grupo y los paneles sensoriales. A Giovanni González por su colaboración con las pruebas de laboratorio. A todos los consumidores de café que participaron en las distintas pruebas. A los guardas de seguridad de Tecnología de Alimentos que velan por la seguridad de todos los estudiantes y las instalaciones incluyendo durante las sesiones de trabajo nocturnas en los laboratorios. Este trabajo final de graduación contó con la colaboración del Convenio de Apoyo Científico y Financiero con el organismo AIRE Développment, adscrito al IRD (Institut de Recherche pour le Développment), dentro del marco del proyecto de investigación N°735-A2-502 Desarrollo de alternativas tecnológicas innovadoras para la transformación de frutas tropicales, inscrito en la Vicerrectoría de Investigación de la Universidad de Costa Rica. v INDICE Dedicatoria................................................................................................................... iii Reconocimientos ......................................................................................................... iv INDICE..........................................................................................................................v INDICE DE CUADROS ............................................................................................... vii INDICE DE FIGURAS .................................................................................................viii Resumen ......................................................................................................................x 1. Introducción ..............................................................................................................1 2. Objetivos...................................................................................................................6 2.1 Objetivo General .................................................................................................6 2.2 Objetivos Específicos ..........................................................................................6 3. Marco Teórico ...........................................................................................................7 3.1 Economía del Café..............................................................................................7 3.1.1 Economía Mundial de café ...........................................................................7 3.1.2 Crisis del Café ..............................................................................................9 3.1.3 Economía Nacional del Café ......................................................................10 3.2 Procesamiento del café .....................................................................................12 3.2.1 Generalidades ............................................................................................12 3.2.2 Procesado por vía seca ..............................................................................14 3.2.3 Procesado por vía húmeda.........................................................................15 3.2.4 Preparación del grano para la torrefacción .................................................17 3.2.5 Tostado ......................................................................................................18 3.2.6 Molienda.....................................................................................................19 3.2.7 Factores que influyen en la calidad de la bebida de café............................20 3.2.7.1 Temperatura del agua ..........................................................................20 3.2.7.2 Grado de molienda del grano ...............................................................21 3.2.7.3 Grado de tostado..................................................................................21 3.2.7.3 Métodos de extracción.........................................................................22 3.2.7.4 Cambios en la bebida después de su preparación ..............................26 3.3 Desarrollo de un nuevo producto.......................................................................27 3.4 Exploración del Concepto..................................................................................29 3.4.1 Concepto de producto ................................................................................29 3.4.2 Prueba de producto ....................................................................................30 3.5 Investigación de mercadotecnia ........................................................................31 3.5.1 Métodos cuantitativos.................................................................................31 3.5.2 Métodos cualitativos ...................................................................................32 3.6 Análisis Sensorial ..............................................................................................36 3.6.1 Estudios de aceptación ..............................................................................36 3.6.2 Prueba Ad Libitum ......................................................................................37 3.6.3 Análisis de Cluster o Conglomerados .........................................................38 4. Materiales y Métodos ..............................................................................................40 4.1 Localización del Proyecto..................................................................................40 4.2 Exploración y prueba del concepto....................................................................40 4.2.1 Entrevistas de Profundidad........................................................................40 4.2.1.1 Producto ...............................................................................................40 4.2.1.2 Panelistas.............................................................................................41 4.2.1.3 Pruebas ................................................................................................41 4.2.2 Sesiones de Grupo.....................................................................................42 4.2.2.1 Producto ...............................................................................................42 vi 4.2.2.2 Panelistas.............................................................................................46 4.2.2.3 Pruebas ................................................................................................46 4.3 Panel sensorial y encuestas..............................................................................49 4.3.1 Producto.....................................................................................................49 4.3.2 Panelistas...................................................................................................52 4.3.3 Pruebas......................................................................................................52 4.3.3.1 Panel Sensorial ....................................................................................52 4.3.3.2 Encuesta ..............................................................................................53 4.3.4 Métodos de Análisis ...................................................................................54 4.3.4.1 Medición de grados Brix y Absorbancia ...............................................54 4.3.4.2 Análisis Granulométrico.......................................................................55 4.3.4.3 Perfil Espectrofotométrico....................................................................56
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