Composicao físico-química e qualidade do café submetido a diferentes formas de pré-processamento
This experiment was conducted with a view to verifying the effect of different pre-processing methods of coffee on the physical-chemical composition of beans and beverage quality. Coffees were harvested by hand-stripping on the cloth in the town of Piumhi/MG crop 2002/2003, which were submitted to different sorts of preparation: natural coffee, float coffee, peeled cherry and desmucilled cherry which were dried on brick yard. After processing, the physical-chemical of coffee beans was evaluated, the following analyses being performed: total titrable acidity, polyphenols, reducing and non-reducing and non-reducing and total sugars, potassium leaching and electric conductivity. Also a sensorial evaluation, (cup test) was accomplished for determination of beverage quality. Differences among the treatments were verified in the variables total soluble solids, reducing and non reducing and total sugars. There were no significant differences among the treatments in the variables total titrable acidity, polyphenos, potassium leaching and electric conductivity. Natural coffee together with float coffee showed greater concentration of soluble solids. Desmucilled cherry coffee and floats coffee showed contents of non-reducing sugars and total sugars higher than the oter processings. Peeled cherry coffee showed the highest reducing sugar content. No differences were found among the processing methods through sensorial analyses, the coffees being classified as soft beverage.
| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
2003
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| Subjects: | COFFEA ARABICA, FRUTO, PROCESAMIENTO, SECADO, PROPIEDADES FISICOQUIMICAS, BEBIDAS, PROPIEDADES ORGANOLEPTICAS, CALIDAD, |
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