Parâmetro bromatológicos de grãos crus e torrados de cultivares de café(Coffea arabica L.)

Abstract

RESUMOO objetivo deste trabalho foi determinar o teor de sólidos solúveis e medir a acidez total e o pH de grãos crus e torrados de oito cultivares mais plantadas na região Sul de Minas Gerais, assim como verificar a influência da torração nestes parâmetros. Para tal, frutos das cultivares Mundo Novo, Topázio, Catuaí Vermelho, Catuaí Amarelo, Acaiá Cerrado, Rubi, Icatu Amarelo e Icatu Amarelo foram colhidos na Fazenda Experimental de São Sebastião do Paraíso, da Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), em Minas Gerais -Brasil. Os frutos foram secos com todas as partes dando origem ao café conhecido como natural. Os grãos torrados foram obtidos por torração clara, determinada visualmente. A análise dos resultados obtidos permitiu observar diferenças para o teor de sólidos solúveis e o pH dos grãos crus e torrados. As cultivares Icatu Amarelo (H 2944) e Acaiá Cerrado apresentaram maiores valores do pH nos grãos crus e os menores nos grãos torrados. Os teores de sólidos solúveis foram maiores nos grãos torrados das cultivares Mundo Novo e Rubi, os menores valores observados para o grão cru foi nas cultivares Topázio e Rubi. A acidez total apresentou diferenças apenas nos grãos torrados. Houve um aumento da acidez com a torração, e redução nos valores de pH e sólidos solúveis, que se mostraram variáveis entre as cultivares. Observou-se que as cultivares apresentam diferenças na composição química, e que ocorrem variações distintas desta composição com o processo de torração.café; cultivares; torração; sólidos solúveis; acidez; pH. Palavras-chave: SUMMARY BROMATOLOGICAL PARAMETERS IN RAW AND TOASTED GRAINS OF CULTIVARS OF COFFEE (L.). The object of this present work was to determine the levels of soluble solids, total acidity and pH in raw and roasted grains of eight cultivars most commonly cultivated in the South of Minas Gerais, and determine the influence of roasting on these parameters. Fruits of Mundo Novo, Topázio, Catuaí Vermelho, Catuaí Amarelo, Acaiá Cerrado, Rubi, Icatu Amarelo and Icatu Amarelo were collected in Fazenda Experimental de São Sebastião do Paraíso da Empresa de Pesquisa Agropecuária de Minas Gerais. The fruits were dry with all the parts creating the known coffee as natural. The toasted grains were obtained by clear roasted, determined visually. The analysis of the results allowed to observe differences in the levels of soluble solids and pH for all the variable studied, in raw and toasted grains. Both cultivars Icatu Amarelo (H 2944) and Acaiá Cerrado presented larger values of the pH in the raw grains and the smallest ones in the toasted grains. The levels of soluble solids were larger in the toasted grains of the cultivars Mundo Novo and Rubi, the smallest values observed for the raw grain were in cultivars Topázio and Rubi. The total acidity showed differences only in toasted grains. There was an increase in the total acidity with the roasting, and reduction in pH values and soluble solids, which showed variation among all cultivars. It was observed that cultivars present...

Quality assessment of coffee grownin Campos Gerais, Minas Gerais State, Brazil

“…The result found for the cultivar New World 19/474 (30%) is close to that observed by Fernandes et al (2003) who analyzed chemical constituents and content of aqueous extracts of roasted Arabica (Coffea arabica) and conilon coffees (Coffea conilon), and achieved 31.39% of total soluble solids. Results of Mendonça et al (2005) differ from our results (10.0-37.5%), probably due to the form of roasting the beans.…”

CHARACTERIZATION OF BEVERAGE QUALITY IN Coffea canephora Pierre ex A. Froehner

“…canephora accessions from the Conilon and Robusta botanical varieties represent important sources of variability for development of new varieties with differentiated beverage quality (ROCHA;VENEZIANO, 1993) since each botanical variety has different amounts of soluble solids, which influence the body, aroma, acidity, and astringency of the beverage (ESQUIVEL; JIMÉNEZ, 2012;MENDONÇA, PEREIRA;MENDES, 2005). In Rondônia, Veneziano (1993) evaluated the quality of coffee from seven accessions of Conilon and…”

Optimization of the roasting conditions of arabica coffee cultivated in the cerrado area of Brazil

“…Fernandes et al (2003) obtained values of 26.97 °Brix and 28.17 °Brix for Arabica coffee and 31.39 °Brix for Robusta coffee with medium roasting. Mendonça et al (2005) found a range from 23.77 to 27.89 °Brix for eight genotypes of Arabica coffee submitted to light roasting.…”