Aprovechamiento del mucílago de café para la producción de endulzantes naturales
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The purpose of this research work is to design a proposal for the use of coffee mucilage in the production of natural sweeteners implemented in the Versalles farm, in the city of Ibagué. Mucilage is a residue generated in the wet processing of coffee, it is highly polluting in water sources, due to its acidity values present in fermentation, which present high Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD). In this way, the proposal contributes to the reduction of the pollution caused by this residue, which can be used in the production of sweeteners due to its chemical properties, research indicates that coffee honey is similar to cane honey because both contain sucrose, glucose and fructose, but coffee honey is richer in fructose, which is the recommended sugar for diabetics and, in addition, they have antioxidant properties.