Avaliação Da Qualidade Físico-Química De Diferentes Marcas De Café Torrado Solúvel E Em Pó Comercializadas Na Região Do Vale Do Taquari/Rs

Muller, Ana Paula; Huebner, Luise; Souza, Cláucia Fernanda Volken de

doi:10.3895/s1981-36862013000100012

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…In a study carried out by Müller, Huebner, and Souza (2013), whose objective was to characterize physical and chemically different brands of powdered and soluble coffee sold in the Taquari Valley region in the Rio Grande do Sul, comparing them with the established parameters under Brazilian law, the values of all brands evaluated showed values greater than 5 %, the maximum limit recommended by the legislation (BRASIL, 1999). This indicates that there is a high amount of impurities in the samples and that they have changed during the production process (MÜLLER; HUEBNER; SOUZA, 2013).…”

Section: Resultsmentioning

confidence: 99%

Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing

Prado¹,

Moreira²,

Santini³

et al. 2021

R. Agrogeoambiental

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Coffee is one of the agricultural products whose processing requires special attention, in order to maintain its qualities preserved, in the post-harvest, different grain patterns can be obtained due to the adoption of techniques and the use of equipment that enable the separation of fruits by maturation stage, thus enabling the formation of more homogeneous coffee batches when compared to the coffee batch without this separation (fruit mixture). The chemical composition of the coffee bean depends on genetic and environmental factors and pre and post-harvest management conditions. The presentwork aimed to characterize the physical-chemical attributes of the different coffee patterns obtained during the post-harvest of the fruits. Thirteen patterns were obtained, being: mix of dried fruits in high wind, mix of dried fruits in low wind, more mature green, natural float, natural raisin, float, natural cane green, natural ripe, natural ripe fermenting in water, natural ripe dried fermented, peeled, ripe peeled and pulped, in three random repetitions. The evaluated attributes were: Brix, total titratable acidity, pH, and ash content. The Natural Mature (MN) treatment was the best processing evaluated, as it provided the highest Brix value and the lowest titratable acidity value. The mature peeled, pulped mature, and natural mature treatments showed better sensory values, so they are recommended for post-harvest management to obtain a good drink quality.

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Section: Resultsmentioning

confidence: 99%

Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing

Prado¹,

Moreira²,

Santini³

et al. 2021

R. Agrogeoambiental

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“…49 O café possui, ainda, uma grande variedade de minerais, aminoácidos e vitaminas do complexo B (niacina). 50,51 Além do interesse pela qualidade da bebida consumida, os consumidores têm demonstrado um maior interesse em relação à procedência e qualidade dos produtos que compram, especialmente do gênero alimentício. A qualidade está diretamente associada à autenticidade dos produtos consumidos.…”

Section: Análises Físico-químicasunclassified

Discrimination of Arabica and Conilon Coffee from Physicochemical Properties Allied to Chemometrics

et al. 2019

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Brazil is the largest producer, exporter and the second largest consumer of coffee in the world. The two most economically valuable species are Coffea arabica and Coffea canephora, which differ in their physical, chemical and, consequently, market value, quality and consumer acceptance. The objective of the present study was to differentiate arabica and conilon coffee species from the physicochemical properties of moisture, pH, titratable total acidity, soluble solids, total sugars, reducing and non-reducing sugars, total phenolics, chlorogenic acid, caffeine and trigonelline using Partial Least Squares Discriminant Analysis (PLS-DA). The study of the physicochemical analyzes of both species allows a greater knowledge of the constituents that discriminate them, being able to help in the identification of compounds capable of influencing the quality of the beverage, enhancing what each species has to offer the best in the elaboration of coffee blends arabica and conilon, besides the quantification of compounds that, because they are distinct in arabica coffee and conilon, can also be used in the identification of frauds. The model obtained by the PLS-DA showed a good separation between classes, that is, it effectively classified the arabica and conilon coffee samples, resulting in obtaining values of accuracy and accuracy of the model above 90 %. The variables that had the greatest weight, according to PLS-DA, in the discrimination of coffee species were pH, acidity, total phenolic compounds and caffeine.

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Teores de nutrientes de refrescos artificiais comparados com as recomendações nutricionais para crianças

Costa,

Ferreira,

Silva

et al. 2023

Revista Científica Multidisciplinar Núcleo do Conhecimento

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Os preparados sólidos para refrescos artificiais (refrescos artificiais) estão cada vez mais presentes na rotina alimentar das pessoas, especialmente das crianças. Entretanto, sabe-se que não há uniformização das embalagens deste tipo de produto e, no que tange às informações nutricionais, percebe-se que eles são ricos em açúcares e alguns aditivos, muitas vezes em descompasso com as recomendações nutricionais. O objetivo deste estudo consistiu em comparar os valores de nutrientes declarados nos rótulos com as ingestões diárias recomendadas para crianças menores de 13 anos, observando-se as recomendações da Agência Nacional de Vigilância Sanitária e do Institute of Medicine. Para a coleta de dados realizou-se visitas ao comércio varejista, em Diamantina/MG, para identificação dos produtos (marcas e sabores) e análise da rotulagem nutricional. Foram analisados os rótulos de 127 produtos, sendo que todos apresentaram os itens obrigatórios da rotulagem geral, considerando-se a legislação brasileira em vigência à época do estudo. Com relação à informação nutricional, foi possível constatar que, em todos os produtos, a quantidade de carboidratos, calculada com base nos dados dos fabricantes, era superior à preconizada nas recomendações nutricionais. Ainda foram detectadas divergências entre os teores de sódio declarados com as ingestões diárias recomendadas para crianças menores de 13 anos. Os teores de vitaminas C (em 84 produtos) e de vitaminas A, B1 e B6 (em 12 produtos) também extrapolaram as necessidades nutricionais das crianças. Concluiu-se que as a composição dos refrescos artificiais em pó expressa na rotulagem apresenta desacordo em relação às ingestões recomendadas, o que pode contribuir para situações de excesso de nutrientes, promovendo possíveis desordens metabólicas nos consumidores.

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Avaliação Da Qualidade Físico-Química De Diferentes Marcas De Café Torrado Solúvel E Em Pó Comercializadas Na Região Do Vale Do Taquari/Rs

Cited by 3 publications

References 5 publications

Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing

Physical-chemical characterization and sensory evaluation of coffees submitted to different post-harvest processing

Discrimination of Arabica and Conilon Coffee from Physicochemical Properties Allied to Chemometrics

Teores de nutrientes de refrescos artificiais comparados com as recomendações nutricionais para crianças

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