Composição físico-química e qualidade do café submetido a dois tipos de torração e com diferentes formas de processamento

• Autor(a) principal: Siqueira, Heloisa Helena de
• Data de Publicação: 2006
• Outros Autores: Abreu, Celeste Maria Patto de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000100016; http://repositorio.ufla.br/jspui/handle/1/6176
• topic: Café - Processamento; Café - Torração; Café - Qualidade; Coffee - Preparation; Coffee - Roasting; Coffee - Quality

This study was carried out to determine alterations in the physical-chemical, chemical and sensorial composition of a Rubi cultivar coffee, which was submitted to different methods of preparation and two roasting procedures. The coffees were harvested in a farm at UFLA with a central pivot design. After processing, samples were divided into raw and roasted coffees and the following parameters were evaluated: pH, total titratable acidity, caffeine, chlorogenic acid, polyphenols and color index. Sensorial analysis up test was also performed to determine beverage quality. For the variable polyphenol, there were no significant differences among the methods of preparation, though the light roast coffee showed the greatest polyphenol content. The natural coffee presented the greatest amount caffeine within the type of preparation, while the raw grain achieved the highest caffeine content when all type of grains were compared. The pulped and peeled preparations, as well as the medium roast. The greatest amount of chlorogenic acid was obtained with the natural preparation or when medium roast procedure was performed. For the variable pH, there were no significant differences among the methods of preparation, while from all types of grain, the raw one showed the highest pH value. Regarding total titratable acidity, the natural coffee showed the greatest value for such a variable, as well as the medium roast coffee. There was no difference among the methods of preparation and of roasting procedure during the sensorial analysis and all coffees were classified as hard beverage.