Teores de acúcares dos cafés torrados e moídos armazenados em diferentes condicoes de ambiente
The toasted and ground coffee undergo chemical and physical modifications during storage. Sugars are the chief substrate for obtaining flavors and aromas of toasted coffee. Higher values of those carbohydrates are desirable since they may indicate greater sweetness in the beverage. Thus, the present work aims to evaluate the alterations in the sugar contents of the toasted and ground coffee during storage. 10 kg of ground and toasted coffee of the species Coffea arabica L. and Coffea canephora P. were utilized. The coffea arabica belonged to the 1988/89 and 2000 crops. A blend of 30 percent conilon was elaborated. The samples were stored under two temperatures: room (25°C) and stored made up of days of toasting, was utilized. The scheme arranged was that of sp (5°C) for 7 months, their being withdrawn every 10 days for evaluation. Randomized block design, 3 replicates lit plot in time, with two factors in the plot, these being four sorts of coffee and two temperatures and one factor in the subplot with seven times (30, 60, 90, 120, 150, 180 and 210 days). The controls were analyzed singly. The results obtained showed that there was a variation in total sugars; the reducing sugars in the arabica coffee, 1988/89 and 2000 crop increased their contents with storage time, however, non-reducing sugars showed that decrease in their contents along storage, except for conilon coffee which ranged its contents throughout storage.
| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
2003
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| Subjects: | CAFE TOSTADO, CAFE MOLIDO, COFFEA ARABICA, PROCESAMIENTO, ALMACENAMIENTO ATMOSFERA CONTROLADA, AZUCARES, BRASIL, |
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