Abstract:
Coffee pulp, mucilage and mucilage with beans of ripe coffee cherries (Coffee Arabica L)
from the Bhirgaun, Dhankuta, Nepal were subjected to alcoholic fermentation with the
objective to utilize the byproduct of coffee cherry as an alcoholic beverage. Coffee pulp,
mucilage and beans with mucilage were used for developing the alcoholic beverages. 45.3
% pulp, 54.7% mucilage with seed and 9.4% mucilage only were obtained during the wet
processing of coffee. Must were prepared for all to TSS 18 °Bx and fermentation was carried
out for 6 to 8 days until TSS decreased to 5 °Bx at 30°C. Phenolic characteristics, chromatic
structures, chemical parameters and sensory characteristics were analyzed for the prepared
alcoholic beverages.
Alcoholic beverage from pulp was similar to commercial red wine where other two were
similar to white wine. Among three preparations utilization of pulp is more feasible due to
more yields. Methanol content, esters content, aldehyde, alcohol, total acidity, caffeine,
polyphenols, flavonoids, chromatic structure and hue of the alcohol beverage from the pulp
was 335 mg/L, 70.58 ppm, 9.16 ppm, 8.86 ABV%, 0.41%, 30.94 ppm, 845.7 mg GAE/g,
440.7 mg QE/g, 0.41 and 1.71 respectively. An alcoholic beverage from pulp was superior
to commercial red wine and alcoholic beverage from mucilage with beans was superior to
beverage from mucilage and commercial white wine in terms of taste, aftertaste and overall
acceptability. All the chemical compounds in alcoholic beverage were within the range of
standard wine paramaters. There is possibility of developing wine like beverage from pulp
of coffee cherry and mucilage but further research is necessary for quality of the beans that
were obtained from the fermentation with the mucilage.
Description:
A dissertation submitted to the Department of food Technology, Central campus of
Technology, Tribhuvan, University, in partial fulfillment of the requirements for the
degree of B. Tech. in Food Technology
