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Analysis and technical optimization of processing condition for better quality of robusta coffee production

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dc.contributor.author Ahmad, Usman
dc.contributor.author Sa’diyah, Khalimatus
dc.contributor.author Sathivel, Subramaniam
dc.date.accessioned 2023-10-31T00:48:17Z
dc.date.available 2023-10-31T00:48:17Z
dc.date.issued 2023-06-06
dc.identifier.citation AHMAD, Usman; SA’DIYAH, Khalimatus; SATHIVEL, Subramaniam. Analysis and technical optimization of processing condition for better quality of robusta coffee production. Coffee Science, Lavras, v. 18, p. e182080, 06 june 2023. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2080. Acesso em: 30 oct. 2023. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v18i.2080 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13931
dc.description.abstract The wet processing of robusta coffee starts with harvesting coffee cherries, followed by sorting the cherries, pulping, fermentation, washing, drying, hard skin hulling, bean sorting, and packaging. Soaking fruit before pulping is an alternative for coffee farmers to delay the pulping process if time does not allow it. The fermentation process aims to remove mucus that is firmly attached to the hard skin. The addition of L. casei microbes can accelerate the process but affect the final taste. The study aimed to optimize the duration of soaking and fermentation processes for obtaining coffee beans with a minimum number of unpeeled beans, minimum partially black bean value, maximum taste quality, and to identify volatile components that play a role in forming the best steeping aroma after the coffee beans are roasted, ground and brewed. Experiments and data analysis were carried out using the Response Surface Method design. The optimization results showed that 24 hours of soaking and 24 hours of fermentation were the optimum treatment based on the criteria for unpeeled beans response, partially black bean value, and total taste score with a desirability value of 0.721. The identified volatile compounds (43) include 9 aldehyde group compounds, 3 alcohols, 4 furans, 5 heterocyclic N, 6 ketones, 1 organic acid, 3 phenols, 10 pyrazines, and 2 thiols. The spicy and chocolaty aroma produced was also the highest among treatments, namely 8.98% and 7.74%. The treatment without soaking and fermentation had the highest percentages of caramelly and nutty areas, namely 23.14% and 21.35%, respectively. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 18, p. 1-11, 2023;
dc.rights Open access pt_BR
dc.subject Coffee beans pt_BR
dc.subject fermentation pt_BR
dc.subject soaking pt_BR
dc.subject technical optimization pt_BR
dc.subject volatile compound pt_BR
dc.subject.classification Cafeicultura::Colheita, pós-colheita e armazenamento pt_BR
dc.title Analysis and technical optimization of processing condition for better quality of robusta coffee production pt_BR
dc.type Artigo pt_BR

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