Coffee Pulp: A Sustainable and Affordable Source for Developing Functional Foods

Coffee cultivation in the Department of Cauca, Colombia, is vital for much department’s economy. processing generates waste, such as pulp, which accounts to about 40% fresh fruit. Currently, most cases coffee byproducts are discarded, and, other cases, pulp used fertilizers, generating environmental problems due its decomposition. This research aims design a process supplying functional food form an energy bar based on and components region, quinoa panela, helping mitigate impact production. Our included four phases. First, we determined study area; second phase, studied bar’s nutritional physical characteristics. Then, requirements specifications were defined, authors documented diagram, variables within process, quality plan. Finally, conducted experiments determine optimal mixing proportions. From experiment with mixtures, found formulation that satisfies needs composed 50% cereals, 30% panela syrup, 20% pulp. The selected formulation’s qualitative properties (organoleptic, chemical, microbial) acceptable human consumption provide high content 365.21 291.56 kcal/100 g raisins, respectively.