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samples were stored in two environments with two temperatures: 25°C (room) and 5°C (stored) for 7 months, their being withdrawn every seven months for evaluation.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.
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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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CAFE TOSTADO CAFE MOLIDO COFFEA ARABICA COFFEA CANEPHORA PROCESAMIENTO ALMACENAMIENTO ATMOSFERA CONTROLADA COMPOSICION QUIMICA BRASIL CAFE TOSTADO CAFE MOLIDO COFFEA ARABICA COFFEA CANEPHORA PROCESAMIENTO ALMACENAMIENTO ATMOSFERA CONTROLADA COMPOSICION QUIMICA BRASIL |
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CAFE TOSTADO CAFE MOLIDO COFFEA ARABICA COFFEA CANEPHORA PROCESAMIENTO ALMACENAMIENTO ATMOSFERA CONTROLADA COMPOSICION QUIMICA BRASIL CAFE TOSTADO CAFE MOLIDO COFFEA ARABICA COFFEA CANEPHORA PROCESAMIENTO ALMACENAMIENTO ATMOSFERA CONTROLADA COMPOSICION QUIMICA BRASIL 66918 Fernandes, S.M. 104403 Pereira, R.G.F.A. 93189 Melo, W. de. C. 93400 Mendonca, L.M.V.L. 99005 Nery, F.C. Avaliacao da composicao química do café torrado e moído durante o armazenamento |
| description |
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. |
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CAFE TOSTADO CAFE MOLIDO COFFEA ARABICA COFFEA CANEPHORA PROCESAMIENTO ALMACENAMIENTO ATMOSFERA CONTROLADA COMPOSICION QUIMICA BRASIL |
| author |
66918 Fernandes, S.M. 104403 Pereira, R.G.F.A. 93189 Melo, W. de. C. 93400 Mendonca, L.M.V.L. 99005 Nery, F.C. |
| author_facet |
66918 Fernandes, S.M. 104403 Pereira, R.G.F.A. 93189 Melo, W. de. C. 93400 Mendonca, L.M.V.L. 99005 Nery, F.C. |
| author_sort |
66918 Fernandes, S.M. |
| title |
Avaliacao da composicao química do café torrado e moído durante o armazenamento |
| title_short |
Avaliacao da composicao química do café torrado e moído durante o armazenamento |
| title_full |
Avaliacao da composicao química do café torrado e moído durante o armazenamento |
| title_fullStr |
Avaliacao da composicao química do café torrado e moído durante o armazenamento |
| title_full_unstemmed |
Avaliacao da composicao química do café torrado e moído durante o armazenamento |
| title_sort |
avaliacao da composicao química do café torrado e moído durante o armazenamento |
| publishDate |
2003 |
| work_keys_str_mv |
AT 66918fernandessm avaliacaodacomposicaoquimicadocafetorradoemoidoduranteoarmazenamento AT 104403pereirargfa avaliacaodacomposicaoquimicadocafetorradoemoidoduranteoarmazenamento AT 93189melowdec avaliacaodacomposicaoquimicadocafetorradoemoidoduranteoarmazenamento AT 93400mendoncalmvl avaliacaodacomposicaoquimicadocafetorradoemoidoduranteoarmazenamento AT 99005neryfc avaliacaodacomposicaoquimicadocafetorradoemoidoduranteoarmazenamento |
| _version_ |
1756059892498563072 |
| spelling |
KOHA-OAI-BVE:889752020-02-03T21:56:44ZAvaliacao da composicao química do café torrado e moído durante o armazenamento 66918 Fernandes, S.M. 104403 Pereira, R.G.F.A. 93189 Melo, W. de. C. 93400 Mendonca, L.M.V.L. 99005 Nery, F.C. 2003The 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.A preservacao das características sensoriais do cafe torrado e moído depende sobretudo das condicoes de armazenamento, que podem propiciar modificacoes na composicao química do produto e, consequentemente, no sabor e aroma da bebida. Desa forma, o presente trabalho teve por objetivo avaliar a composicao química de diferentes tipos de café torrados e moídos, durante o período de armazenamento. As amostras foram armazenadas em dois ambientes com duas temperaturas: 25°C (ambiente) e 5°C (refrigerada), durante sete meses, sendo retiradas a cada dez días para avaliacao. Foram analisados os teores de umidade, extrato etéreo, sólidos solúveis e extrato aquoso. Foi utilizado DBC, com tres repeticoes formadas pelos dias de torracao. O esquema disposto foi o de parcela subdividida no tempo, com dois fatores na parcela: quatro tipos de café e duas temperaturas; um fator na subparcela: sete tempos (30, 60, 90, 120, 150, 180 e 210 dias). As testemunhas foram comparadas com tratamentos fatoriais mediante o teste t-student com protecao de Bonferroni. As análises estatísticas foram realizadas pelo SISVAR. Conclui-se que para o "blend" e o café conilon, o armazenamento sob refrigeracao propiciou a manutencao de menores valores de umidade durante todo o período de armazenamento. Os cafés arábica apresentaram maiores teores de extrato etéreo, durante o armazenamento em relacao ao café conilon estudado. Os cafés armazenados em ambas as temperaturas por um período de até 210 dias apresentaram grande variacao nos teores de sólidos solúveis e extrato aquoso. Embora tenha havido estas variacoes, os valores observados para estas variáveis condizem com aqueles exigidos pela legislacao vigente.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.A preservacao das características sensoriais do cafe torrado e moído depende sobretudo das condicoes de armazenamento, que podem propiciar modificacoes na composicao química do produto e, consequentemente, no sabor e aroma da bebida. Desa forma, o presente trabalho teve por objetivo avaliar a composicao química de diferentes tipos de café torrados e moídos, durante o período de armazenamento. As amostras foram armazenadas em dois ambientes com duas temperaturas: 25°C (ambiente) e 5°C (refrigerada), durante sete meses, sendo retiradas a cada dez días para avaliacao. Foram analisados os teores de umidade, extrato etéreo, sólidos solúveis e extrato aquoso. Foi utilizado DBC, com tres repeticoes formadas pelos dias de torracao. O esquema disposto foi o de parcela subdividida no tempo, com dois fatores na parcela: quatro tipos de café e duas temperaturas; um fator na subparcela: sete tempos (30, 60, 90, 120, 150, 180 e 210 dias). As testemunhas foram comparadas com tratamentos fatoriais mediante o teste t-student com protecao de Bonferroni. As análises estatísticas foram realizadas pelo SISVAR. Conclui-se que para o "blend" e o café conilon, o armazenamento sob refrigeracao propiciou a manutencao de menores valores de umidade durante todo o período de armazenamento. Os cafés arábica apresentaram maiores teores de extrato etéreo, durante o armazenamento em relacao ao café conilon estudado. Os cafés armazenados em ambas as temperaturas por um período de até 210 dias apresentaram grande variacao nos teores de sólidos solúveis e extrato aquoso. Embora tenha havido estas variacoes, os valores observados para estas variáveis condizem com aqueles exigidos pela legislacao vigente.CAFE TOSTADOCAFE MOLIDOCOFFEA ARABICACOFFEA CANEPHORAPROCESAMIENTOALMACENAMIENTO ATMOSFERA CONTROLADACOMPOSICION QUIMICABRASILRevista Brasileira de Armazenamento (Brasil) |