USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK

Detalhes bibliográficos
Autor(a) principal: Fernandes, Lara Santana
Data de Publicação: 2011
Outros Autores: Martins, Bruna Giaretta, Paixão, Juliana Lane, Lustoza, Lara Stela Mendes, Leite, Daniel Mariano
Tipo de documento: Artigo
Idioma: por
Título da fonte: Engenharia na Agricultura
Texto Completo: https://periodicos.ufv.br/reveng/article/view/286
Resumo: The use of açai seed in coffee-based drink is proposed as an alternative to reducing the environmental impact and for adding value to açai agro-industry waste. The objective of the conduct of this study was to evaluate the use of the seed of acai, a byproduct of the processing of fruits, to produce a coffee-based drink and acai seed. We performed the roasting and grinding the açai seeds and coffee grains, we analyzed the drink sensory on concentrations (0, 25, 50, 75 and 100%) from açai seed, performed the analysis of polyphenols from sample drink better sensory acceptance and control samples (0 and 100% açai seed) and did the analysis of minerals in the sample of drink that had the greater acceptability and of control samples. The sensory analysis showed that the sample containing 25% açai seeds was better received, but had lower content of total polyphenols compared to drink 100% coffee. Some minerals do not differ ststiscally at 1%. The addition of seeds at low concentrations in acai-based drink coffee proved to be a viable alternative to use of this waste.
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spelling USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINKAPROVEITAMENTO DA SEMENTE DE AÇAÍ PARA PRODUÇÃO DE BEBIDA À BASE DE CAFÉanálise sensorialgrãos de cafépós–colheitaThe use of açai seed in coffee-based drink is proposed as an alternative to reducing the environmental impact and for adding value to açai agro-industry waste. The objective of the conduct of this study was to evaluate the use of the seed of acai, a byproduct of the processing of fruits, to produce a coffee-based drink and acai seed. We performed the roasting and grinding the açai seeds and coffee grains, we analyzed the drink sensory on concentrations (0, 25, 50, 75 and 100%) from açai seed, performed the analysis of polyphenols from sample drink better sensory acceptance and control samples (0 and 100% açai seed) and did the analysis of minerals in the sample of drink that had the greater acceptability and of control samples. The sensory analysis showed that the sample containing 25% açai seeds was better received, but had lower content of total polyphenols compared to drink 100% coffee. Some minerals do not differ ststiscally at 1%. The addition of seeds at low concentrations in acai-based drink coffee proved to be a viable alternative to use of this waste.O aproveitamento da semente de açaí em bebida à base de café é uma alternativa para a redução do impacto ambiental e para a agregação de valor ao resíduo da agroindústria de açaí. Objetivou–se com a condução do presente trabalho avaliar o aproveitamento da semente de açaí, subproduto do beneficiamento dos frutos, para a produção de uma bebida à base de café e semente de açaí. Foram feitas a torrefação e moagem da semente de açaí e de grãos de café, tendo sido analisada sensorialmente a bebida nas concentrações (0, 25, 50, 75 e 100%) de semente de açaí, foram feitas ainda análises de polifenóis da amostra da bebida de maior aceitação sensorial e das amostras controles (0 e 100% de semente de açaí) e de minerais da amostra da bebida de maior aceitação sensorial e das amostras controles. A análise sensorial mostrou que a amostra contendo 25% de sementes de açaí foi a de maior aceitação, mas apresentou baixos teores de polifenóis totais quando comparada com a bebida 100% café. Alguns minerais não diferiram estatisticamente em nível de 1% de probabilidade. A adição de sementes de açaí, em baixas concentrações, na bebida à base de café mostrou ser uma alternativa viável para aproveitamento desse resíduo.Universidade Federal de Viçosa - UFV2011-12-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/reveng/article/view/28610.13083/reveng.v19i6.317Engineering in Agriculture; Vol. 19 No. 6 (2011); 510-515Revista Engenharia na Agricultura - REVENG; v. 19 n. 6 (2011); 510-5152175-68131414-398410.13083/reveng.v19i6reponame:Engenharia na Agriculturainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/reveng/article/view/286/214Fernandes, Lara SantanaMartins, Bruna GiarettaPaixão, Juliana LaneLustoza, Lara Stela MendesLeite, Daniel Marianoinfo:eu-repo/semantics/openAccess2023-01-19T12:59:50Zoai:ojs.periodicos.ufv.br:article/286Revistahttps://periodicos.ufv.br/revengPUBhttps://periodicos.ufv.br/reveng/oairevistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br2175-68131414-3984opendoar:2023-01-19T12:59:50Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK
APROVEITAMENTO DA SEMENTE DE AÇAÍ PARA PRODUÇÃO DE BEBIDA À BASE DE CAFÉ
title USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK
spellingShingle USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK
Fernandes, Lara Santana
análise sensorial
grãos de café
pós–colheita
title_short USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK
title_full USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK
title_fullStr USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK
title_full_unstemmed USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK
title_sort USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK
author Fernandes, Lara Santana
author_facet Fernandes, Lara Santana
Martins, Bruna Giaretta
Paixão, Juliana Lane
Lustoza, Lara Stela Mendes
Leite, Daniel Mariano
author_role author
author2 Martins, Bruna Giaretta
Paixão, Juliana Lane
Lustoza, Lara Stela Mendes
Leite, Daniel Mariano
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Fernandes, Lara Santana
Martins, Bruna Giaretta
Paixão, Juliana Lane
Lustoza, Lara Stela Mendes
Leite, Daniel Mariano
dc.subject.por.fl_str_mv análise sensorial
grãos de café
pós–colheita
topic análise sensorial
grãos de café
pós–colheita
description The use of açai seed in coffee-based drink is proposed as an alternative to reducing the environmental impact and for adding value to açai agro-industry waste. The objective of the conduct of this study was to evaluate the use of the seed of acai, a byproduct of the processing of fruits, to produce a coffee-based drink and acai seed. We performed the roasting and grinding the açai seeds and coffee grains, we analyzed the drink sensory on concentrations (0, 25, 50, 75 and 100%) from açai seed, performed the analysis of polyphenols from sample drink better sensory acceptance and control samples (0 and 100% açai seed) and did the analysis of minerals in the sample of drink that had the greater acceptability and of control samples. The sensory analysis showed that the sample containing 25% açai seeds was better received, but had lower content of total polyphenols compared to drink 100% coffee. Some minerals do not differ ststiscally at 1%. The addition of seeds at low concentrations in acai-based drink coffee proved to be a viable alternative to use of this waste.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-23
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://periodicos.ufv.br/reveng/article/view/286
10.13083/reveng.v19i6.317
url https://periodicos.ufv.br/reveng/article/view/286
identifier_str_mv 10.13083/reveng.v19i6.317
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/reveng/article/view/286/214
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 Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv Engineering in Agriculture; Vol. 19 No. 6 (2011); 510-515
Revista Engenharia na Agricultura - REVENG; v. 19 n. 6 (2011); 510-515
2175-6813
1414-3984
10.13083/reveng.v19i6
reponame:Engenharia na Agricultura
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Engenharia na Agricultura
collection Engenharia na Agricultura
repository.name.fl_str_mv Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv revistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br
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