Navegando por Autor "Silva, Suzana Pedroza da"

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Altitude on the physicochemical characteristics of coffee beverage from beans produced in Taquaritinga do Norte, in the state of Pernambuco, Brazil
(Empresa Brasileira de Pesquisa Agropecuária - Embrapa, 2025-06-13) Santos, Wallysson Wagner Vilela; Silva, Gustavo Henrique Daniel Santos; Silva, Elisandra Rabêlo da; Silva, Mateus Bezerra de Lima e; Oliveira, Rodrigo Lira de; Silva, Suzana Pedroza da
The objective of this work was to determine the physicochemical characteristics of coffee beverages prepared with Coffea arabica beans produced at different altitudes in the municipality of Taquaritinga do Norte, in the state of Pernambuco, Brazil. Eight coffee bean samples, obtained from five different producers, were analyzed in a completely randomized design, with three replicates. The evaluated variables were: total acidity, pH, electrical conductivity, total dissolved solids, extraction percentage, reducing sugars, and caffeine content. The data were subjected to the analysis of variance, Tukey’s mean test, and agglomerative hierarchical clustering. The results showed total acidity from 0.39 to 3.05 mL-1 NaOH, pH from 5.30 to 4.80, electrical conductivity from 2.79 to 3.24 µS cm-1, total dissolved solids from 2.00 to 2.56 °Brix, extraction percentage from 18.14 to 27.24%, reducing sugars from 0.28 to 0.40%, and caffeine content from 0.50 to 2.18%. Through agglomerative hierarchical clustering, two groups of samples were discriminated based on the evaluated physicochemical parameters. Altitude is a common aspect of the samples of a same group, defining different characteristics of coffee beverages in Taquaritinga do Norte.
Influence of filter holder materials on the physicochemical and antioxidant characteristics of coffee beverages
(Editora UFLA, 2024-09-19) Santos, Wallysson Wagner Vilela; Oliveira, Rodrigo Lira de; Silva, Marcelo Edvan dos Santos; Lucena, Rodrigo Mendonça de; Silva, Suzana Pedroza da
Coffee is one of the most consumed beverages in the world, and this study aimed to evaluate the influence of different manufacturing materials of Koar® filter holders (acrylic, stainless steel, ceramic, and porcelain) on the physicochemical characteristics and antioxidant activity of coffee beverages. The results showed that despite having similar design features (such as outlet diameter, grooves, and angle), the material of each Koar filter significantly affected the extraction dynamics of coffee components, resulting in beverages with distinct physicochemical compositions and antioxidant activities. Through multivariate statistical analysis, similarities were identified between the filter materials and the parameters evaluated. In general, coffee extracts obtained from acrylic and ceramic filters exhibited higher values of total phenolics, ABTS antioxidant capacity, reducing sugars, total soluble solids, and extraction percentage. In addition, coffee drinks from stainless steel and porcelain filters presented higher values of total titratable acidity, electrical conductivity, DPPH antioxidant capacity, and caffeine content. Understanding the effects of different filter materials on coffee extraction can contribute to optimizing brewing methods and enhancing consumer satisfaction. These findings highlight the importance of careful selection of filter holder material to ensure different sensory profiles of coffee beverages, providing valuable information for the industry and coffee enthusiasts.