Evaluación sensorial de café de Nariño (Colombia) enriquecido con biomasa micelial de Ganoderma lucidum.

Colombia is the third largest coffee producer in the world and is recognized for its superior quality product. Nariño, it is the most representative agricultural activity but with low sophistication in the transformation processes. The objective of this study was to develop a coffee of Nariño origin that possesses the acceptability and functionality of Ganoderma lucidum. The total polyphenol content was determined using the Folin-Ciocalteu method, antioxidant activity using the DPPH method, and evaluation of structural functional groups using Fourier-transform infrared spectroscopy (FTIR) for the fruiting body and mycelial biomass of G. lucidum. The total polyphenol content and antioxidant activity were higher in the mycelial biomass (41,67 ± 4,35 mg EAG/g and 6,49 ± 0,99 µmol Eq Trolox/g extract) compared to the fruiting body (14,31 ± 1,85 mg EAG/g and 4,80 ± 0,25 µmol Eq Trolox/g extract). The IR spectra of the fruiting body and mycelial biomass showed similarity in both spectra, among the peaks, broad and strong bands, indicating that their chemical composition is similar, but not in concentration. In the development of coffee, mycelial biomass of G. lucidum was added in three concentrations (6, 8 and 10 %), and the sensory profile of the cup was evaluated following some of the cupping protocols of the SCAA (Specialty Coffee Association of America). The results of the sensory analysis for the samples with 8 and 10 % mycelial biomass in coffee showed an increase in their scores, reaching nearly the scores of the control sample, and these scores remained relatively constant at 8 and 9 points, placing the enriched coffee within the SCAA range as an excellent and extraordinary coffee, respectively. This demonstrates a promising method for the direct application of mycelial biomass in food for the development of functional foods. [ABSTRACT FROM AUTHOR]