The aim of this study was to determine the drying kinetics and physicochemical properties of yerba maté obtained using three different alternative manufacturing methods and to compare these products with those of the yerba maté produced using the traditional process. Additionally, triangle tests were performed to establish whether there were sensory differences between the products studied. The assayed alternative manufacturing methods included the following: (a) zapecado using boiling water (BWZ) and (b) zapecado using steam water (SWZ), both followed by a final hot air drying step, and (c) an integral manufacturing method (zapecado + drying) using high‐frequency radiation (HFR). The HFR integral method yielded a product with a higher caffeine content (>30%; p < .05) than that of traditional yerba maté. Furthermore, HFR yerba maté showed significantly higher total polyphenol content values than those of BWZ and SWZ yerba maté (>10%; p < .05). Likewise, the HFR integral method resulted in a yerba maté that was much more similar in color and with imperceptible sensory differences (p > .05) when compared to the traditional product. Practical applications During traditional yerba maté manufacturing, freshly harvested branches of Ilex paraguariensis come into direct contact with combustion gases from the burning of forest biomass. This contributes to the formation of polycyclic aromatic hydrocarbons and their subsequent deposition in yerba maté leaves and stems. Polycyclic aromatic hydrocarbons have been proved to be carcinogenic, in addition to having other toxic effects on humans. The elimination of combustion gases as a direct source of heat in the manufacturing process of yerba maté is an emerging need. The development of alternative manufacturing methods that avoid the contact of the raw material with the products of the incomplete combustion of forest biomass burning and the subsequent implementation of these methods in the industry will guarantee a higher quality product from a food safety point of view.
The International Agency for Research on Cancer (IARC) has determined that temperatures above 65ºC in hot beverages could be potentially carcinogenic. If they are consumed below 65ºC are considered as non-carcinogenic to humans. Coffee and tea are consumed in cups and the infusion is put in direct contact with the mouth. In contrast, in hot maté a device similar to a straw is used to sip the infusion. Therefore, the temperature of the infusion when reaching the consumer’s mouth is generally lower than the temperature of the water used to prepare the infusion. In this investigation usual conditions of consumption of hot mate by sensorial analysis were determined. Taking these conditions into account, experiments were carried out using temperature sensors to determine the infusion temperature when entering the mouth of the consumer and the variables influence it. Our findings suggest that the infusion temperature at the point of consumption is always below 58ºC and is influenced by the water temperature, the amount of yerba maté and the frequency of sipping. Keywords
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