Biblioteca do Café
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Item Genetic parameters and chemical characterization of conilon coffee accessions under irrigation in the Cerrado(Editora da Universidade Estadual de Maringá - EDUEM, 2024-10-25) Brige, Felipe Augusto Alves; Amabile, Renato Fernando; Malaquias, Juaci Vitória; Celestino, Sonia Maria Costa; Fagioli, Marcelo; Delvico, Francisco Marcos dos Santos; Veiga, Adriano Delly; Sala, Pedro Ivo Aquino LeiteThe objective of this study was to identify the genetic, phenotypic and environmental parameters related to chemical compounds associated with beverage quality in a conilon coffee collection, grown in an irrigated system, in the Cerrado. The experiment was carried out at Embrapa Cerrados using green grains harvested in two years from 84 genotypes of the cultivar Robusta Tropical. Caffeine content, protein, ether extract, total soluble solids, pH and titratable acidity were evaluated. The data were subjected to analysis of variance. Significant differences were observed at 1% probability among accessions for all evaluated chemical characteristics in both harvest years. The high heritability, genetic coefficients of variation and selective accuracy reveal the potential for achieving genetic gains via the selection of genotypes adapted to the irrigated system in the Cerrado combined with high beverage quality.Item Physicochemical, microbiological, and sensory characterization of fermented coffee pulp beverages(Editora UFLA, 2021) Cruz, Claudia Milena Amorocho; Cortés, Yenifer MuñozCoffee pulp is the first by-product generated from coffee processing, a contaminating residue due to its composition and production volume. So, this research presents the use of coffee pulp with honey and sugar cane juice to elaborate alcoholic beverage and infusion. The harvested coffee was washed, pulped; the pulp was distributed in 3 treatments, by duplicates, (T) coffee pulp and water, (M) coffee pulp, water and honey, (G) coffee pulp and sugar cane juice. Then, each treatment was brought to 85 °C for 15 minutes, warmed up and yeast was added to each container. Fermentation was carried out for 14 days at 15 °C. After the liquid was separated from the pulp, the liquid fraction was left to ferment another 14 days, it was clarified with bentonite, it was bottled and for 102 days mature, the degrees of alcohol was measured by simple distillation. The pulp was placed in an oven at 75 °C for 3 days, the chemical composition was analyzed by FTIR, it was packed in hermetic bags, the dry coffee pulp was used to prepare an infusion. For its use, a fermented drink and an infusion were elaborated, evaluating physicochemical, microbiological, and sensorial characteristics through three treatments. The fermented drinks presented values of alcohol degrees 7°- 6°. The treatment with honey obtained a greater acceptance followed by the treatment with sugar cane juice. The infusions were acceptable, differentiated by herbal notes, pleasant aromas, and sweet flavors. In the pulp, the following were characterized by FTIR chemical compounds and wavelengths that show their absorbencies; caffeine with ranges of 2920-2850 and 1620 cm-1, 3280 cm-1 H2O, 1740 cm-1 lipids, 1240 cm-1 chlorogenic acid, and 1015 cm-1 carbohydrates. Finally, the infusions with coffee pulp were accepted by the evaluators, especially those that went through the fermentation process with honey and sugar cane.