Composição físico-química e qualidade do café submetido a dois tipos de torração e com diferentes formas de processamento

Siqueira, Heloísa Helena de; Abreu, Celeste Maria Patto de

doi:10.1590/s1413-70542006000100016

Cited by 23 publications

(20 citation statements)

References 5 publications

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“…The best coffees are those with the lowest values of potassium leaching, electrical conductivity and acidity COSTA;CARVALHO, 2006;MARQUES et al, 2008;RODRIGUES et al, 2007;SIQUEIRA;ABREU, 2006). Therefore, it is suggested that early hulling did not affect the cell membrane integrity of the conilon coffee and further did not favor fermentation, degradation or other characteristics associated with moisture.…”

Section: Resultsmentioning

confidence: 99%

“…These characteristics are influenced by climate and soil conditions, coffee species and variety, crop management, harvest time, type of postharvest hulling, and drying and storage conditions (ESTEBAN-DÍEZ et al, 2007;FRANCA et al, 2005;FARAH, 2012;SIQUEIRA;ABREU, 2006). Within this context, drying is one of the key steps of postharvest coffee processing.…”

Section: Introductionmentioning

confidence: 99%

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Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling

Partelli

Partelli²,

Partelli³

et al. 2014

Sem. Ci. Agr.

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The time spent in coffee drying is quite important for keeping the product quality and therefore choosing the appropriate method to be used. This study was performed to quantify the decrease in drying time as a result of early hulling of conilon coffee (Coffea canephora) dried on a concrete terrace in a greenhouse, as well as to determine the quality of the dried coffee. The coffee was harvested at more than 80% ripe fruits and immediately placed on concrete terraces in greenhouses for drying. The parcels were hulled when 22%, 19%, 16% and 13% (wb) moisture levels were reached. Then, the parcels hulled at 22%, 19% and 16% moisture were returned to the greenhouse until they reached the desired moisture level of 13% (wb). The time spent on drying was quantified, and coffee quality was assessed through sensory, chemical and physiological analyses. This procedure was performed in four distinct periods during the harvest, and four repetitions were performed in blocks. The F (ANOVA) and Tukey (at 5% of probability) tests were performed to compare the evaluated characteristics among groups. The coffee hulled at 22% (wb) moisture content presented a considerably shorter drying time (6 days shorter) than the coffee hulled at 13% (wb) moisture content. The early hulling of conilon coffee did not affect the final quality. Thus, early hulling is a practical and significantly favorable technique for coffee farmers because it decreases drying time and improves the use of terrace space without diminishing coffee quality. Key words: Coffea canephora, robusta, drying, electrical conductivity, reducing sugars ResumoO tempo despendido na secagem é fundamental para manter a qualidade do produto e escolher o procedimento de secagem a ser adotado. Esse trabalho teve como objetivo quantificar a redução do tempo de secagem com beneficiamento prévio do café conilon (Coffea canephora) em terreiro de estufa, bem como avaliar a qualidade dos grãos secos. O café conilon foi colhido com mais de 80% de frutos maduros e colocados, simultaneamente, em terreiros de estufas. Assim, as parcelas foram beneficiadas no momento em que atingiram 22%, 19%, 16% e 13% de umidade (bu). As parcelas com 22%, 19% e 16% (bu), foram levadas de volta ao terreiro até que atingissem o nível de umidade ideal de 13% (bu). O tempo de secagem foi quantificado e a qualidade do produto avaliada através análise sensorial, química e fisiológica. O trabalho foi realizado em blocos ao acaso, com quatro repetições, e 1 Engº Agrº, Dr. Prof., Deptº de Ciências Agrárias e Biológicas, Universidade Federal do Espírito Santo, UFES, São Mateus, ES.Brasil. E-mail: partelli@yahoo. os resultados submetidos ao teste F (ANOVA) e teste de média (Tukey a 5% de probabilidade). Houve diminuição de 6 dias na secagem do café beneficiado a 22% de umidade, comparado ao café beneficiado a 13%. O beneficiamento prévio do café conilon não afetou a qualidade final. Assim, conclui-se que o beneficiamento prévio do café com 22% (bu), com posterior secagem até atingir 13% é uma prática que fav...

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling

Partelli

Partelli²,

Partelli³

et al. 2014

Sem. Ci. Agr.

View full text Add to dashboard Cite

show abstract

“…Esse comportamento não pode, entretanto, ser generalizado. Siqueira & Abreu (2006) relatam que, após a realização da torra clara e média, houve diminuição dos teores de cafeína nos grãos. Numa xícara de café, o teor de cafeína varia de 40 a 160 mg.…”

Section: Cafeínaunclassified

“…Podem ocorrer perdas de até 90% do conteúdo total de ácidos clorogênicos após a torrefação severa dos grãos (Monteiro & Trugo, 2005). Entretanto, quando realizadas torra clara e média, a percentagem de ácidos clorogênicos em grãos naturais, descascados e despolpados, pode aumentar (Siqueira & Abreu, 2006). Cerca de 50% do conteúdo de ácidos clorogênicos degradado podem ser encontrados na fração de pigmentos, na forma de ácido quínico livre e como compostos fenólicos de baixa massa molecular (Monteiro e Trugo 2005).…”

Section: Compostos Fenólicosunclassified

Nutrição mineral do cafeeiro e qualidade da bebida

et al. 2014

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Recebido para publicação em 15/05/2014 e aprovado em 11/10/2014. 1 Engenheira-Agrônoma, Doutora. Departamento de Fitotecnia, Universidade Federal de Viçosa, Campus Viçosa, Avenida Peter Henry Rolfs, s/n, 36570-000, Viçosa, Minas Gerais, Brasil. herminia@ufv.br (autora para correspondência Nutrição mineral do cafeeiro e qualidade da bebidaOs nutrientes minerais interferem na qualidade final do café por duas vias, uma direta, por seu papel no metabolismo da planta e acúmulo de compostos químicos desejáveis, do ponto de vista do aroma e sabor do café, e, outra, indireta, por seu papel na produção de compostos que desfavorecem o desenvolvimento microbiano nos grãos. Neste trabalho, procurou-se destacar as características químicas dos grãos associadas à qualidade da bebida e suas possíveis interações com os macro e micronutrientes, bem como relatar os resultados de pesquisa que relacionam nutrição mineral, qualidade da bebida e produção de compostos a ela associados. Palavras-chave: Coffee mineral nutrition and beverage qualityMineral nutrients influence the final quality of coffee in two ways: first directly, for their functions in plant metabolism and accumulation of desirable chemical compounds from the standpoint of flavor and taste of coffee; and indirectly, for its role in producing compounds that are harmful to microbial growth in beans. In this study, we focused on the chemical compounds of green coffee related to good beverage quality and its possible interactions with macro and micronutrients. We also report research findings that relate mineral nutrition, beverage quality and production of compounds in coffee beans.

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“…The acid content in the composition of coffee depends on several factors, among them the altitude of the place of cultivation, ripeness of the beans, roasting and occurrence of fermentation during the drying process . The pH value can be indicative of changes in coffee beans, such as undesirable fermentations that can occur before or after harvesting . Thus, pH is related to the quality of coffee.…”

Section: Introductionmentioning

confidence: 99%

Determination of pH and acidity in green coffee using near‐infrared spectroscopy and multivariate regression

et al. 2020

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BACKGROUND Coffee is a raw material of global interest. Due to its relevance, this work evaluated the performance of calibration models constructed from spectral data obtained using near‐infrared spectroscopy (FT‐NIR) to determine the pH values and acidity in coffee beans in a practical and non‐destructive way. Partial least squares regression was used during the calibration and the cross‐validation to optimize the number of latent variables. The predictive capacity of the spectral pre‐processing methods was also accessed. RESULTS The results obtained showed that the best methods of pre‐processing were the first derivative for the pH variable and the standard normal variate for the acidity, which produced models with correlations of 0.78 and 0.92, ratios of prediction to deviation of 2.061 and 2.966 and biases of −0.00011 and −0.152 to test set validation, respectively. The average errors between predicted and experimental values were lower than 7%. CONCLUSIONS FT‐NIR was successfully applied to predict properties related to the quality of coffee. The method was demonstrated to be a fast and non‐destructive tool which allows the rapid inline evaluation of samples facilitating industrial and commercial processing. © 2020 Society of Chemical Industry

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Composição físico-química e qualidade do café submetido a dois tipos de torração e com diferentes formas de processamento

Cited by 23 publications

References 5 publications

Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling

Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling

Nutrição mineral do cafeeiro e qualidade da bebida

Determination of pH and acidity in green coffee using near‐infrared spectroscopy and multivariate regression

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