Periódicos
URI permanente desta seção${dspace.url}/handle/123456789/3352
Navegar
2 resultados
Resultados da Pesquisa
Item Composition of Coffea canephora Varieties from the Western Amazon(Sociedade Brasileira de Química, 2024-04-05) Acre, Lucas B.; Viencz, Thayna; Francisco, Julyene S.; Rocha, Rodrigo B.; Alves, Enrique A.; Benassi, Marta T.This research aimed to compare the composition profiles of roasted Coffea canephora varieties (conilon, robusta, and intervarietal hybrids) grown in the Western Amazon. Ten coffees of each variety were evaluated. No difference in the contents of caffeine (1427 to 3364 mg 100 g 1) and kahweol (absence to 25.7 mg 100 g 1) was observed. Hybrid coffees were discriminated from traditional varieties (conilon and robusta) and stood out for their higher content of trigonelline, chlorogenic acids, and total diterpenes (mean values of 613,3791, and 471 mg 100 g 1, respectively), higher cafestol/kahweol ratio (7.6 to 15.0), and higher frequency of kahweol presence. Traditional varieties only differed in cafestol and 16-O-methylcafestol contents. Robusta coffees stood out for their lower cafestol content (116 mg 100 g 1), and conilon for their lower 16-O-methylcafestol content (139 mg 100 g 1). Differences between the traditional varieties are smaller than that observed among them and the intervarietal hybrid coffees.Item Physicochemical and sensory characteristics of dehydrated coffee pulp in function of drying temperature(Departamento de Engenharia Agrícola - UFCG, 2022-08-08) Jiménez-Ochoa, Jessica P.; Barrios-Rodríguez, Yeison F.; Bahamón-Monje, Andrés F.; Gutiérrez-Gúzman, NelsonCurrently, the use of coffee pulp to prepare infusions is being studied based on its antioxidant properties. The objective of this study was to evaluate the effect of drying temperature on the chemical properties of dehydrated coffee pulp to characterize the coffee pulp beverage in single-dose capsules physically and sensorially after being subjected to three thermal treatments (CT, natural drying; T50, oven drying at 50°C; T60, oven drying at 60°C). Chemical characterization of the dehydrated pulp was performed using Fourier transform infrared spectroscopy analysis (ATR-FTIR) and liquid chromatography (HPLC). Next, physical and sensorial characterization of the beverage was performed to determine the soluble solids (SS), pH, titratable acidity, and color. On the other hand, this beverage was evaluated sensorially. Principal component analysis was performed on the data from the FTIR spectral ranges of 1,800-650 cm-1. Physicochemical and sensory results were analyzed using ANOVA. The chemical, physical, and sensory behavioral results allowed the identification of T60 as a viable processing treatment.