Quality of coffee cultivated in Campos Gerais, Minas Gerais
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/26445 |
Resumo: | Coffee quality can be defined as a set of physical, chemical, sensory and safety attributes that meet consumer taste preferences. Coffea arabica is the most cultivated species, accounting for 70% national and world production of coffee. The present study analyzed 6 coffee samples from 6 different regions in the municipality of Campos Gerais, subjected to the treatments raw and roasted, in order to assess their physical and chemical quality based on the parameters of titratable acidity, pH, moisture, soluble solids content and caffeine content. All the samples met the standard of at least one of the quality parameters studied. The best value of total acidity in roasted coffee was observed in the Grupiara region. The raw coffee of the Galo region presented the best quality as to the pH. The sample of the Prata region showed the highest caffeine content related to the quality of raw and roasted coffee, the best content for total acidity for raw coffee and the best pH value for roasted coffee. Therefore, the coffee of the Prata region is considered the best quality coffee analyzed in this study. |
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Quality of coffee cultivated in Campos Gerais, Minas GeraisQuality of coffee cultivated in Campos Gerais, Minas GeraisCoffea arabicaphysical and chemical analysisraw coffeeroasted coffeeCiências AgráriasCoffee quality can be defined as a set of physical, chemical, sensory and safety attributes that meet consumer taste preferences. Coffea arabica is the most cultivated species, accounting for 70% national and world production of coffee. The present study analyzed 6 coffee samples from 6 different regions in the municipality of Campos Gerais, subjected to the treatments raw and roasted, in order to assess their physical and chemical quality based on the parameters of titratable acidity, pH, moisture, soluble solids content and caffeine content. All the samples met the standard of at least one of the quality parameters studied. The best value of total acidity in roasted coffee was observed in the Grupiara region. The raw coffee of the Galo region presented the best quality as to the pH. The sample of the Prata region showed the highest caffeine content related to the quality of raw and roasted coffee, the best content for total acidity for raw coffee and the best pH value for roasted coffee. Therefore, the coffee of the Prata region is considered the best quality coffee analyzed in this study. Coffee quality can be defined as a set of physical, chemical, sensory and safety attributes that meet consumer taste preferences. Coffea arabica is the most cultivated species, accounting for 70% national and world production of coffee. The present study analyzed 6 coffee samples from 6 different regions in the municipality of Campos Gerais, subjected to the treatments raw and roasted, in order to assess their physical and chemical quality based on the parameters of titratable acidity, pH, moisture, soluble solids content and caffeine content. All the samples met the standard of at least one of the quality parameters studied. The best value of total acidity in roasted coffee was observed in the Grupiara region. The raw coffee of the Galo region presented the best quality as to the pH. The sample of the Prata region showed the highest caffeine content related to the quality of raw and roasted coffee, the best content for total acidity for raw coffee and the best pH value for roasted coffee. Therefore, the coffee of the Prata region is considered the best quality coffee analyzed in this study. Universidade Estadual De Maringá2016-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion-application/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2644510.4025/actascitechnol.v38i1.26445Acta Scientiarum. Technology; Vol 38 No 1 (2016); 1-5Acta Scientiarum. Technology; v. 38 n. 1 (2016); 1-51806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/26445/pdf_124Silva, Polyanna AlvesOliveira, Maria Goreti deCoelho, Poliana de OliveiraSilva, Juliana Aparecida Candido dainfo:eu-repo/semantics/openAccess2016-01-26T17:26:14Zoai:periodicos.uem.br/ojs:article/26445Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2016-01-26T17:26:14Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Quality of coffee cultivated in Campos Gerais, Minas Gerais Quality of coffee cultivated in Campos Gerais, Minas Gerais |
title |
Quality of coffee cultivated in Campos Gerais, Minas Gerais |
spellingShingle |
Quality of coffee cultivated in Campos Gerais, Minas Gerais Silva, Polyanna Alves Coffea arabica physical and chemical analysis raw coffee roasted coffee Ciências Agrárias |
title_short |
Quality of coffee cultivated in Campos Gerais, Minas Gerais |
title_full |
Quality of coffee cultivated in Campos Gerais, Minas Gerais |
title_fullStr |
Quality of coffee cultivated in Campos Gerais, Minas Gerais |
title_full_unstemmed |
Quality of coffee cultivated in Campos Gerais, Minas Gerais |
title_sort |
Quality of coffee cultivated in Campos Gerais, Minas Gerais |
author |
Silva, Polyanna Alves |
author_facet |
Silva, Polyanna Alves Oliveira, Maria Goreti de Coelho, Poliana de Oliveira Silva, Juliana Aparecida Candido da |
author_role |
author |
author2 |
Oliveira, Maria Goreti de Coelho, Poliana de Oliveira Silva, Juliana Aparecida Candido da |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Silva, Polyanna Alves Oliveira, Maria Goreti de Coelho, Poliana de Oliveira Silva, Juliana Aparecida Candido da |
dc.subject.por.fl_str_mv |
Coffea arabica physical and chemical analysis raw coffee roasted coffee Ciências Agrárias |
topic |
Coffea arabica physical and chemical analysis raw coffee roasted coffee Ciências Agrárias |
description |
Coffee quality can be defined as a set of physical, chemical, sensory and safety attributes that meet consumer taste preferences. Coffea arabica is the most cultivated species, accounting for 70% national and world production of coffee. The present study analyzed 6 coffee samples from 6 different regions in the municipality of Campos Gerais, subjected to the treatments raw and roasted, in order to assess their physical and chemical quality based on the parameters of titratable acidity, pH, moisture, soluble solids content and caffeine content. All the samples met the standard of at least one of the quality parameters studied. The best value of total acidity in roasted coffee was observed in the Grupiara region. The raw coffee of the Galo region presented the best quality as to the pH. The sample of the Prata region showed the highest caffeine content related to the quality of raw and roasted coffee, the best content for total acidity for raw coffee and the best pH value for roasted coffee. Therefore, the coffee of the Prata region is considered the best quality coffee analyzed in this study. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion - |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/26445 10.4025/actascitechnol.v38i1.26445 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/26445 |
identifier_str_mv |
10.4025/actascitechnol.v38i1.26445 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/26445/pdf_124 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 38 No 1 (2016); 1-5 Acta Scientiarum. Technology; v. 38 n. 1 (2016); 1-5 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315335499743232 |