Comparación del pH entre café soluble y de grano más consumidos en Chile
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Fecha
2022
Profesor/a Guía
Facultad/escuela
Idioma
es
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Andrés Bello
Nombre de Curso
Licencia CC
Licencia CC
Resumen
En Chile ha aumentado exponencialmente el consumo de café durante los
últimos años, tanto el café de tipo soluble como el de grano molido, sobre
todo este último. Si bien los consumidores de esta bebida saben distinguir
bien los distintos sabores y atributos de estos dos tipos de café, aún no hay
evidencia científica sobre si hay diferencias significativas de pH entre estos
dos tipos.
El objetivo de este estudio es determinar el pH de diferentes marcas y tipos
de café más consumidos en Chile.
Este análisis se llevó a cabo midiendo el ph (con un phmetro) de los
distintos tipos de café, los cuales fueron seleccionados previamente en
base a una revisión de estudios realizados en Chile. Todas las muestras se
prepararon con la misma cantidad de café y agua, cambiando su forma de
preparación dependiendo si era soluble o de grano; y las mediciones se
realizaron a la misma temperatura, la que fue corroborada con un
termómetro estandarizado.
Se obtuvo como resultado a este estudio que los cafés de tipo grano molido
tienen un pH más alcalino en comparación a los de tipo soluble, y que entre
diferentes marcas de café existen pequeñas variaciones. Por lo que se
puede concluir que sí existen diferencias significativas de pH entre distintas
marcas de café, como también de distintos tipos y la combinación de estos
factores. Esto se explica, ya que ambos tipos de café se someten a
procesos de fabricación distintos, siendo los más puros y menos
procesados más alcalinos, mientras que los que tienen una producción más
compleja resultan ser más ácidos.
In Chile the consumption of coffee has increased exponentially during the last few years, both soluble and ground coffee, especially the latter. Although the consumers of this beverage know well how to distinguish the different flavors and attributes of these two types of coffee, there is still no scientific evidence as to whether there are significant differences in pH between these two types. The objective of this study is to determine the pH of different brands and types of coffee most consumed in Chile. This analysis was carried out by measuring the pH (with a phmeter) of the different types of coffee, which were previously selected based on a review of studies carried out in Chile. All the samples were prepared with the same amount of coffee and water, changing the way of preparation depending on whether it was soluble or bean; and the measurements were made at the same temperature, which was corroborated with a standardized thermometer. As a result of this study it was obtained that ground coffee beans have a more alkaline pH in comparison to the soluble type, and that between different brands of coffee there are small variations. Therefore it can be concluded that there are significant differences in pH between different brands of coffee, as well as between different types and the combination of these factors. This is explained by the fact that both types of coffee undergo different manufacturing processes, with the purest and least processed being more alkaline, while those that have a more complex production process are more acidic.
In Chile the consumption of coffee has increased exponentially during the last few years, both soluble and ground coffee, especially the latter. Although the consumers of this beverage know well how to distinguish the different flavors and attributes of these two types of coffee, there is still no scientific evidence as to whether there are significant differences in pH between these two types. The objective of this study is to determine the pH of different brands and types of coffee most consumed in Chile. This analysis was carried out by measuring the pH (with a phmeter) of the different types of coffee, which were previously selected based on a review of studies carried out in Chile. All the samples were prepared with the same amount of coffee and water, changing the way of preparation depending on whether it was soluble or bean; and the measurements were made at the same temperature, which was corroborated with a standardized thermometer. As a result of this study it was obtained that ground coffee beans have a more alkaline pH in comparison to the soluble type, and that between different brands of coffee there are small variations. Therefore it can be concluded that there are significant differences in pH between different brands of coffee, as well as between different types and the combination of these factors. This is explained by the fact that both types of coffee undergo different manufacturing processes, with the purest and least processed being more alkaline, while those that have a more complex production process are more acidic.
Notas
Tesis (Cirujano Dentista)
Palabras clave
Café, Análisis, Concentración de Hidrogeniones, Erosión (Odontología), Investigaciones, Ph, Café soluble, Café grano molido, Acidez