Development and microbiological, physicochemical, and sensory evaluation of an artisanal yogurt enriched with specialty coffee in Colombia

Abstract

Specialty coffee produced in Colombia is partially destined for export, while domestic consumption relies largely on imported low-quality coffee, which limits the appreciation of its sensory attributes. In this context, the aim of the present study was to develop and evaluate an artisanal natural yogurt made with specialty coffee as a novel alternative for its utilization from a food perspective. The research was conducted under a mixed methodological approach that included regulatory review, selection of raw materials, laboratory analyses, and sensory evaluation. The product was microbiologically and physicochemically evaluated in accordance with NTC 805:2005 and subjected to a hedonic sensory test applied to 11 evaluators. Microbiological results showed total coliform counts below 10 CFU/g, absence of coliforms at 45 °C, and mold and yeast counts within permitted limits. Physicochemical analysis revealed an average protein content of approximately 3.0%. The yogurt exhibited a shelf life of three weeks at 5 °C without the use of preservatives and showed positive sensory acceptance. This study provides experimental evidence of the microbiological, physicochemical, and sensory feasibility of incorporating specialty coffee into artisanal yogurts.