Características Físicas E Químicas De Cafés Torrados E Moídos Exóticos E Convencionais

Abstract

O presente trabalho refere-se à pesquisa de dois cafés exóticos comercializados no Brasil: o café Jacu, proveniente do estado de Espírito Santo, e o café Civeta procedente da Indonésia (cujos frutos maduros são ingeridos e “processados” no trato digestivo de animais). Suas características químicas e físicas foram comparadas às de cafés torrados e moídos comerciais brasileiros (Tradicional, Superior ou Premium e Gourmet). Os valores referentes à composição centesimal, teor de cafeína (1,04 a 1,45%) e sólidos solúveis totais (24,50 a 32,23%) de todas as amostras atenderam aos limites preconizados pela legislação brasileira. Os cafés exóticos, Jacu e Civeta, apresentaram os maiores e menores parâmetros de cor, respectivamente (L* = 20,46 e 11,55; h* = 58,13 e 51,06 e C* = 21,00 e 14,85). Os maiores teores (média de 35,21 mg em equivalente de ácido gálico/g amostra) de compostos fenólicos totais foram verificados nos cafés Tradicional e Premium. Os cafés Jacu e Gourmet apresentaram os maiores teores de 5-ACQ (média de 0,65%) e de trigonelina (média 0,63 g/100 g amostra) e os menores teores de ácido nicotínico (média de 0,022 g/100 g amostra). O café Premium continha os maiores teores de açúcar total (1,37 g glicose/100 g amostra) e o café Tradicional mostrou o maior teor de açúcares redutores (0,27 g sacarose/100 g amostra). O café Gourmet apresentou a maior acidez titulável total (171,13 mL NaOH 0,1 N/100 g amostra) e o Premium a menor (121,31 mL NaOH 0,1 N/100 g amostra).

Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee

“…The roasted and ground coffee showed medium light roast (lightness of 31.0) and caffeine and CGA contents of 2.0 and 2.3 g 100 g À1 , respectively. Compared with data from Brazilian commercial coffees, the caffeine content is within the range reported by the literature (0.8 to 2.5 g 100 g À1 ), but the values for lightness (from 19.5 to 20.5) and CGA content (from 0.3 to 1.7 g 100 g À1 ) are lower (Conti et al, 2013;De Souza et al, 2010;Kalschne et al, 2021;Meinhart et al, 2017;Monteiro & Trugo, 2005;Perrone et al, 2008), which may indicate a less intense roasting in the study material compared to the products described in the literature.…”

Sensory attributes of coffee beverages and their relation to price and package information: A case study of Colombian customers’ preferences

“…According to Conti, Kitzberger, Scholz, and Prudencio (2013), coffee beverages can be classified into the following categories: traditional, premium, gourmet, and social-content. Below is a brief description of each:…”

“…In the context of sensory analysis, it is important to mention that the quality of coffee beverages is strongly influenced by the geographical and botanical origins of the grains, crop agronomic management, harvesting, washing and drying techniques, etc. Without considering geographical and botanical origins, all of these factors can be properly managed by professional producers (Aristizabal & Duque, 2006;Conti et al, 2013;Gimase, Thagana, Kirubi, Gichuru, & Kathurima, 2014;Puerta, 2013). To a lesser extent, there is a secondary group of factors that can be controlled to improve the quality, for instance, by storing, mixing, toasting, and grinding.…”

The impact of anthropogenic food supply on fruit consumption by dusky-legged guan (Penelope obscura Temminck, 1815): potential effects on seed dispersal in an Atlantic forest area

“…Exotic plants or crops can also serve as alternative foods for P. obscura and keep them as long-term residents in the same place (Merler et al, 2001). The guans are often seen near the sites of cultivars and there are many reports that they frequent plantations (Kattan et al, 2014); including in Brazilian coffee plantations this behavior has resulted in the production of organic coffee obtained through the coffee seeds that pass intact through the digestive tract of the guans (De Conti et al, 2013). Table 2.…”