Characterization of polyphenol and sugar contents in standard beverages from green and roasted coffee in southern Minas Gerais

Several works have been developed to relate the chemical and physicochemical components of grains with coffee quality. The present work evaluated the polyphenol as well as the total, reducing, and nonreducing sugar contents of grains in relation to the quality of the coffee beverage (strictly soft, soft, just soft, hard, riada, and rioy). The arabic coffee (Coffea arabica) analysed was from southern Minas Gerais, Brazil. The polyphenol content of green coffee decreased with roasting. The total, reducing, and nonreducing sugars significantly varied with beverage quality. The sugar content had no clear relation with beverage quality. The sugar content decreased with roasting.

Bibliographic Details

Main Authors:	105647 Pinto, N.A.V.D., 104403 Pereira, R.G.F.A., 66918 Fernandes, S.M., 124104 The, P.M.P., 54825 Carvalho, V.D. de
Format:	biblioteca
Published:	2002
Subjects:	COFFEA, COFFEA ARABICA, COMPOSICION QUIMICA, CAFE, CALIDAD, AZUCARES NO REDUCTORES, POLIFENOLES, AZUCARES REDUCTORES, TOSTADO, CONTENIDO DE CARBOHIDRATOS, MINAS GERAIS, BRASIL,
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