Physico-chemical and microscopic quality of 14 trademark roasted and ground coffee

Detalhes bibliográficos
Autor(a) principal: Teixeira, Olívia Reis
Data de Publicação: 2016
Outros Autores: Passos, Flávia Regina, Mendes, Fabrícia Queiroz
Tipo de documento: Artigo
Idioma: por
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1111
Resumo: Coffee consumption is a global habit, this being one of the most consumed beverage in the world. Aimed to evaluate the physic-chemical quality and microscopic of roasted and ground coffee for the Brazilian market. Ash analysis, pH and titratable acidity in 14 marks roasted and ground coffee and its infusions were performed, and microscopy roasted and milled powder. Chemical analyzes of ash, pH and titratable acidity were no significant differences between treatments for both ground and roasted coffee infusions. The sample of Gourmet coffee powder showed lower ash content, higher acidity and lower pH. In microscopy, it was noted the presence of foreign materials in all samples, ranging in intensity from one brand to another. Gourmet coffee introduced himself as best quality. Four Traditional coffee brands had high ash content and impurities, suggesting intentional addition of foreign compounds.
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spelling Physico-chemical and microscopic quality of 14 trademark roasted and ground coffeeQualidade físico-química e microscópica de 14 marcas comerciais de café torrado e moídoTraditional coffeeGourmet coffeeinfusionCafé Tradicionalcafé GourmetinfusãoCoffee consumption is a global habit, this being one of the most consumed beverage in the world. Aimed to evaluate the physic-chemical quality and microscopic of roasted and ground coffee for the Brazilian market. Ash analysis, pH and titratable acidity in 14 marks roasted and ground coffee and its infusions were performed, and microscopy roasted and milled powder. Chemical analyzes of ash, pH and titratable acidity were no significant differences between treatments for both ground and roasted coffee infusions. The sample of Gourmet coffee powder showed lower ash content, higher acidity and lower pH. In microscopy, it was noted the presence of foreign materials in all samples, ranging in intensity from one brand to another. Gourmet coffee introduced himself as best quality. Four Traditional coffee brands had high ash content and impurities, suggesting intentional addition of foreign compounds.O consumo de café representa um hábito mundial, sendo essa bebida uma das mais consumidas no mundo. Objetivou-se avaliar a qualidade físico-química e microscópica de café torrado e moído destinados ao mercado consumidor brasileiro. Foram realizadas análises de cinzas, pH e acidez titulável em 14 marcas de café torrado e moído e nas suas infusões, além de análise microscópica. Nas análises de cinzas, pH e acidez titulável todas as amostras diferiram tanto para o café torrado e moído quanto para as infusões. A amostra de pó de café Gourmet apresentou menor teor de cinzas, maior acidez titulável e menor pH. Na microscopia percebeu-se a presença de matérias estranhas em todas as amostras, variando de intensidade de uma marca para outra. O café Gourmet apresentou-se como de melhor qualidade. Quatro marcas de café Tradicional apresentaram alto teor de cinzas e impurezas, sugerindo adição intencional de compostos estranhos.Editora UFLA2016-07-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1111Coffee Science - ISSN 1984-3909; Vol. 11 No. 3 (2016); 395 - 402Coffee Science; Vol. 11 Núm. 3 (2016); 395 - 402Coffee Science; v. 11 n. 3 (2016); 395 - 4021984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1111/pdf_1111_2https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1111/1613https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1111/1614Copyright (c) 2016 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessTeixeira, Olívia ReisPassos, Flávia ReginaMendes, Fabrícia Queiroz2016-10-18T14:32:44Zoai:coffeescience.ufla.br:article/1111Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:57.416355Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Physico-chemical and microscopic quality of 14 trademark roasted and ground coffee
Qualidade físico-química e microscópica de 14 marcas comerciais de café torrado e moído
title Physico-chemical and microscopic quality of 14 trademark roasted and ground coffee
spellingShingle Physico-chemical and microscopic quality of 14 trademark roasted and ground coffee
Teixeira, Olívia Reis
Traditional coffee
Gourmet coffee
infusion
Café Tradicional
café Gourmet
infusão
title_short Physico-chemical and microscopic quality of 14 trademark roasted and ground coffee
title_full Physico-chemical and microscopic quality of 14 trademark roasted and ground coffee
title_fullStr Physico-chemical and microscopic quality of 14 trademark roasted and ground coffee
title_full_unstemmed Physico-chemical and microscopic quality of 14 trademark roasted and ground coffee
title_sort Physico-chemical and microscopic quality of 14 trademark roasted and ground coffee
author Teixeira, Olívia Reis
author_facet Teixeira, Olívia Reis
Passos, Flávia Regina
Mendes, Fabrícia Queiroz
author_role author
author2 Passos, Flávia Regina
Mendes, Fabrícia Queiroz
author2_role author
author
dc.contributor.author.fl_str_mv Teixeira, Olívia Reis
Passos, Flávia Regina
Mendes, Fabrícia Queiroz
dc.subject.por.fl_str_mv Traditional coffee
Gourmet coffee
infusion
Café Tradicional
café Gourmet
infusão
topic Traditional coffee
Gourmet coffee
infusion
Café Tradicional
café Gourmet
infusão
description Coffee consumption is a global habit, this being one of the most consumed beverage in the world. Aimed to evaluate the physic-chemical quality and microscopic of roasted and ground coffee for the Brazilian market. Ash analysis, pH and titratable acidity in 14 marks roasted and ground coffee and its infusions were performed, and microscopy roasted and milled powder. Chemical analyzes of ash, pH and titratable acidity were no significant differences between treatments for both ground and roasted coffee infusions. The sample of Gourmet coffee powder showed lower ash content, higher acidity and lower pH. In microscopy, it was noted the presence of foreign materials in all samples, ranging in intensity from one brand to another. Gourmet coffee introduced himself as best quality. Four Traditional coffee brands had high ash content and impurities, suggesting intentional addition of foreign compounds.
publishDate 2016
dc.date.none.fl_str_mv 2016-07-15
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 https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1111
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1111
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1111/pdf_1111_2
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1111/1613
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1111/1614
dc.rights.driver.fl_str_mv Copyright (c) 2016 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2016 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
application/vnd.openxmlformats-officedocument.wordprocessingml.document
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 11 No. 3 (2016); 395 - 402
Coffee Science; Vol. 11 Núm. 3 (2016); 395 - 402
Coffee Science; v. 11 n. 3 (2016); 395 - 402
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
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