Avaliacao da composicao química do café torrado e moído durante o armazenamento
The conservation of the sensorial characteristics of the toasted and ground coffee depends above all on the storage conditions, which may bring about modifications in the chemical composition of the product and hence in the flavor and aroma of the beverage. So, the present work seeks to evaluate the chemical compositions of different sorts of toasted and ground coffees during storage period. Coffees of the species Coffea arabica L. and Coffea canephora Pierre were utilized, the arabica coffee being of the 88/89 and 2000 and the conilon of the 200 crops. A blend at the ratio: 30 percent arabica (88/89) + 40 arabica (2000) and 30 percent of conilon was elaborated. The samples were stored in two environments with two temperatures: 25°C (room) and 5°C (stored) for 7 months, their being withdrawn every seven months for evaluation. The contents of moisture, ether extract, soluble solids and aqueous extract were analyzed. RBD, with three replicates, made up of toasting days was utilized. The scheme arranged was the one of split plot in time with two factors in the plot: four sorts of coffee and two temperatures; one factor in the subplot: seven times (30, 60, 90, 120, 150, 180 and 210 days). The controls were compared with factorial treatments by means of the t-student test with Bonferroni protection. The statistical analyses were accomplished by SISVAR. It follows that for the "blend" and conilon coffee, storage under refrigeration caused the maintenance of lower moisture values throughout the storage period. The arabica coffees presented increased ehter extract contents during storage relative to the coffee conilon studied. The coffees stores in both temperatures for a period of up to 210 days presented a great variation in the contents of soluble solids and aqueous extract. Although, these variations have occurred, the values found for these variables agree with those demanded by the current legislation.
| Main Authors: | , , , , |
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| Format: | biblioteca |
| Published: |
2003
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| Subjects: | CAFE TOSTADO, CAFE MOLIDO, COFFEA ARABICA, COFFEA CANEPHORA, PROCESAMIENTO, ALMACENAMIENTO ATMOSFERA CONTROLADA, COMPOSICION QUIMICA, BRASIL, |
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