Qualidade do café de chao (Coffea arabica L.) com diferentes porcentagens de graos brocados
Fruits of Coffee (Coffea arabica L.) of the cultivar Mundo Novo were obtained from crops in the town of Cassia, state of Minas Gerais - Brazil. 600 liters collected from the ground of "sweeping" coffee samples which underwent drying on cement flat till the beans reached from 11 to 13 percent of moisture. Next, the processing and later separation of the beans both insect-damaged and normal was proceeded. The fruits which were then grouped in different percentages of the insect-damaged (Hypotenemus hampei), separated by weight, amounting to 6 treatments (percentage insect-damaged and percentage insect not damaged): 100/0; 80/20; 60/40; 50/50; 20/80 e 0/100. Were showed 3 replicates with 2.0 kg. For further chemical analyses, the physical-chemical ones being performed on whole beans with their respective percentages of insect-damaged and normal beans. Different behaviors in the analyzed parameters were found. Leaching of potassium ions, electrical conductivity and titrable acidity increased but the content of total phenolics, weight of 100 beans, caffeine and polyphenoloxidase activity decreased with increase in the percentage of insect-damaged beans with the normal ones, connoting quality loss. The grading by the cup test was 'hard beverage" from 0 to 50 percent of insect damaged beans with 80 to 100 percent being graded as 'riada beverage".
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2003
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| Subjects: | COFFEA ARABICA, HYPOTHENEMUS HAMPEI, FRUTO, DAÑOS, BEBIDAS, CALIDAD, COMPOSICION QUIMICA, CONTENIDO FENOLICO, ACIDEZ, CONDUCTIVIDAD ELECTRICA, PROPIEDADES FISICOQUIMICAS, CATECOL OXIDASA, ENZIMAS, CAFEINA, PROPIEDADES ORGANOLEPTICAS, BRASIL, |
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COFFEA ARABICA HYPOTHENEMUS HAMPEI FRUTO DAÑOS BEBIDAS CALIDAD COMPOSICION QUIMICA CONTENIDO FENOLICO ACIDEZ CONDUCTIVIDAD ELECTRICA PROPIEDADES FISICOQUIMICAS CATECOL OXIDASA ENZIMAS CAFEINA PROPIEDADES ORGANOLEPTICAS BRASIL COFFEA ARABICA HYPOTHENEMUS HAMPEI FRUTO DAÑOS BEBIDAS CALIDAD COMPOSICION QUIMICA CONTENIDO FENOLICO ACIDEZ CONDUCTIVIDAD ELECTRICA PROPIEDADES FISICOQUIMICAS CATECOL OXIDASA ENZIMAS CAFEINA PROPIEDADES ORGANOLEPTICAS BRASIL |
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COFFEA ARABICA HYPOTHENEMUS HAMPEI FRUTO DAÑOS BEBIDAS CALIDAD COMPOSICION QUIMICA CONTENIDO FENOLICO ACIDEZ CONDUCTIVIDAD ELECTRICA PROPIEDADES FISICOQUIMICAS CATECOL OXIDASA ENZIMAS CAFEINA PROPIEDADES ORGANOLEPTICAS BRASIL COFFEA ARABICA HYPOTHENEMUS HAMPEI FRUTO DAÑOS BEBIDAS CALIDAD COMPOSICION QUIMICA CONTENIDO FENOLICO ACIDEZ CONDUCTIVIDAD ELECTRICA PROPIEDADES FISICOQUIMICAS CATECOL OXIDASA ENZIMAS CAFEINA PROPIEDADES ORGANOLEPTICAS BRASIL 105345 Pimenta, C.J. 60445 Cunha, K.M. da Qualidade do café de chao (Coffea arabica L.) com diferentes porcentagens de graos brocados |
| description |
Fruits of Coffee (Coffea arabica L.) of the cultivar Mundo Novo were obtained from crops in the town of Cassia, state of Minas Gerais - Brazil. 600 liters collected from the ground of "sweeping" coffee samples which underwent drying on cement flat till the beans reached from 11 to 13 percent of moisture. Next, the processing and later separation of the beans both insect-damaged and normal was proceeded. The fruits which were then grouped in different percentages of the insect-damaged (Hypotenemus hampei), separated by weight, amounting to 6 treatments (percentage insect-damaged and percentage insect not damaged): 100/0; 80/20; 60/40; 50/50; 20/80 e 0/100. Were showed 3 replicates with 2.0 kg. For further chemical analyses, the physical-chemical ones being performed on whole beans with their respective percentages of insect-damaged and normal beans. Different behaviors in the analyzed parameters were found. Leaching of potassium ions, electrical conductivity and titrable acidity increased but the content of total phenolics, weight of 100 beans, caffeine and polyphenoloxidase activity decreased with increase in the percentage of insect-damaged beans with the normal ones, connoting quality loss. The grading by the cup test was 'hard beverage" from 0 to 50 percent of insect damaged beans with 80 to 100 percent being graded as 'riada beverage". |
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COFFEA ARABICA HYPOTHENEMUS HAMPEI FRUTO DAÑOS BEBIDAS CALIDAD COMPOSICION QUIMICA CONTENIDO FENOLICO ACIDEZ CONDUCTIVIDAD ELECTRICA PROPIEDADES FISICOQUIMICAS CATECOL OXIDASA ENZIMAS CAFEINA PROPIEDADES ORGANOLEPTICAS BRASIL |
| author |
105345 Pimenta, C.J. 60445 Cunha, K.M. da |
| author_facet |
105345 Pimenta, C.J. 60445 Cunha, K.M. da |
| author_sort |
105345 Pimenta, C.J. |
| title |
Qualidade do café de chao (Coffea arabica L.) com diferentes porcentagens de graos brocados |
| title_short |
Qualidade do café de chao (Coffea arabica L.) com diferentes porcentagens de graos brocados |
| title_full |
Qualidade do café de chao (Coffea arabica L.) com diferentes porcentagens de graos brocados |
| title_fullStr |
Qualidade do café de chao (Coffea arabica L.) com diferentes porcentagens de graos brocados |
| title_full_unstemmed |
Qualidade do café de chao (Coffea arabica L.) com diferentes porcentagens de graos brocados |
| title_sort |
qualidade do café de chao (coffea arabica l.) com diferentes porcentagens de graos brocados |
| publishDate |
2003 |
| work_keys_str_mv |
AT 105345pimentacj qualidadedocafedechaocoffeaarabicalcomdiferentesporcentagensdegraosbrocados AT 60445cunhakmda qualidadedocafedechaocoffeaarabicalcomdiferentesporcentagensdegraosbrocados |
| _version_ |
1756059890708643840 |
| spelling |
KOHA-OAI-BVE:889622022-12-09T12:31:08ZQualidade do café de chao (Coffea arabica L.) com diferentes porcentagens de graos brocados 105345 Pimenta, C.J. 60445 Cunha, K.M. da 2003Fruits of Coffee (Coffea arabica L.) of the cultivar Mundo Novo were obtained from crops in the town of Cassia, state of Minas Gerais - Brazil. 600 liters collected from the ground of "sweeping" coffee samples which underwent drying on cement flat till the beans reached from 11 to 13 percent of moisture. Next, the processing and later separation of the beans both insect-damaged and normal was proceeded. The fruits which were then grouped in different percentages of the insect-damaged (Hypotenemus hampei), separated by weight, amounting to 6 treatments (percentage insect-damaged and percentage insect not damaged): 100/0; 80/20; 60/40; 50/50; 20/80 e 0/100. Were showed 3 replicates with 2.0 kg. For further chemical analyses, the physical-chemical ones being performed on whole beans with their respective percentages of insect-damaged and normal beans. Different behaviors in the analyzed parameters were found. Leaching of potassium ions, electrical conductivity and titrable acidity increased but the content of total phenolics, weight of 100 beans, caffeine and polyphenoloxidase activity decreased with increase in the percentage of insect-damaged beans with the normal ones, connoting quality loss. The grading by the cup test was 'hard beverage" from 0 to 50 percent of insect damaged beans with 80 to 100 percent being graded as 'riada beverage".Frutos de café (Coffea arabica L.) da cultivar Mundo Novo foram obtidos de lavouras no município de Cássia, Estado de Minas Gerais - Brasil. Foram recolhidas amostras de 600 l de café de varredura, que foram posteriormente secos em terreiro de cimento até o teor de água final estabilizar-se entre 11 e 13 percent b.u. Em seguida, o café foi beneficiado, separando-se os graos brocados dos sadios. Os frutos foram, em seguida, agrupados em amostras com diferentes porcentagens de graos brocados, totalizando 6 tratamentos (percentage de graos brocados/ percentage de nao-brocados): 100/0; 80/20; 60/40; 50/50; 20/80 e 0/100. Foram feitas tres repeticoes para cada tratamento, utilizando-se amostras de 2,0 kg. Para as análises químicas, os graos foram moídos e homogeneizados, e para as físico-químicas utilizaram-se graos integros com suas respectivas porcentagens de graos brocados e normais. A lixiviacao de íons potássio, condutividade elétrica e acidez titulável aumentaram; o teor de fenólicos totais, massa de 100 graos, cafeína e atividade da polifenoloxidase diminuíram com o aumento na porcentagem de graos brocados em meio aos normais, indicando perda de qualidade. De acordo com a classificacao feita pela prova de xícara, frutos com até 50 percentage de graos brocados resultaram em bebida dura, ao passo que frutos com 80 a 100 percentage de graos brocados produziram bebida riada.Fruits of Coffee (Coffea arabica L.) of the cultivar Mundo Novo were obtained from crops in the town of Cassia, state of Minas Gerais - Brazil. 600 liters collected from the ground of "sweeping" coffee samples which underwent drying on cement flat till the beans reached from 11 to 13 percent of moisture. Next, the processing and later separation of the beans both insect-damaged and normal was proceeded. The fruits which were then grouped in different percentages of the insect-damaged (Hypotenemus hampei), separated by weight, amounting to 6 treatments (percentage insect-damaged and percentage insect not damaged): 100/0; 80/20; 60/40; 50/50; 20/80 e 0/100. Were showed 3 replicates with 2.0 kg. For further chemical analyses, the physical-chemical ones being performed on whole beans with their respective percentages of insect-damaged and normal beans. Different behaviors in the analyzed parameters were found. Leaching of potassium ions, electrical conductivity and titrable acidity increased but the content of total phenolics, weight of 100 beans, caffeine and polyphenoloxidase activity decreased with increase in the percentage of insect-damaged beans with the normal ones, connoting quality loss. The grading by the cup test was 'hard beverage" from 0 to 50 percent of insect damaged beans with 80 to 100 percent being graded as 'riada beverage".Frutos de café (Coffea arabica L.) da cultivar Mundo Novo foram obtidos de lavouras no município de Cássia, Estado de Minas Gerais - Brasil. Foram recolhidas amostras de 600 l de café de varredura, que foram posteriormente secos em terreiro de cimento até o teor de água final estabilizar-se entre 11 e 13 percent b.u. Em seguida, o café foi beneficiado, separando-se os graos brocados dos sadios. Os frutos foram, em seguida, agrupados em amostras com diferentes porcentagens de graos brocados, totalizando 6 tratamentos (percentage de graos brocados/ percentage de nao-brocados): 100/0; 80/20; 60/40; 50/50; 20/80 e 0/100. Foram feitas tres repeticoes para cada tratamento, utilizando-se amostras de 2,0 kg. Para as análises químicas, os graos foram moídos e homogeneizados, e para as físico-químicas utilizaram-se graos integros com suas respectivas porcentagens de graos brocados e normais. A lixiviacao de íons potássio, condutividade elétrica e acidez titulável aumentaram; o teor de fenólicos totais, massa de 100 graos, cafeína e atividade da polifenoloxidase diminuíram com o aumento na porcentagem de graos brocados em meio aos normais, indicando perda de qualidade. De acordo com a classificacao feita pela prova de xícara, frutos com até 50 percentage de graos brocados resultaram em bebida dura, ao passo que frutos com 80 a 100 percentage de graos brocados produziram bebida riada.COFFEA ARABICAHYPOTHENEMUS HAMPEIFRUTODAÑOSBEBIDASCALIDADCOMPOSICION QUIMICACONTENIDO FENOLICOACIDEZCONDUCTIVIDAD ELECTRICAPROPIEDADES FISICOQUIMICASCATECOL OXIDASAENZIMASCAFEINAPROPIEDADES ORGANOLEPTICASBRASILRevista Brasileira de Armazenamento (Brasil) |