Food Science and Technology
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/12092
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Resultados da Pesquisa
Item Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-02-26) Mostafa, Heba SayedGlobally, tea, coffee, soft and energy drinks are daily consumed as a source of caffeine. Energy drinks gained a great public and scientific issues, thus this study assessed the caffeine content in some caffeine-containing beverages. Given the increasing demand for newly formulated healthy drinks, the date fruit (Phoenix dactylifera L. cv. Siwi) was used to develop a fruit-energy drink as an alternative for the energy drinks. Results displayed that the coffee addition even to 80 mg/250 mL, did not significantly altered the acidity of the final developed drink. It contained rapidly metabolized sugars of 27.86 g/250 mL without added sugar and was slightly neutral (pH = 6.04). The sensory assessment revealed that the added coffee (up to 320 mg/L) enhanced its aroma and taste but negatively affected the color. The high naturally occurring vitamins and minerals content and the gross energy; made this drink a super energy drink to fulfill the needs of athletes. Some of the tested local caffeine-containing beverages contained caffeine higher than those mentioned on the product label. On the other side, Turkish coffee brews contained 1.99-9.46 mg/g and the instant coffees had provided the highest ever caffeine (24.71 mg/g), such that their daily consumption should be alarmed.Item Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-07-15) Chavez, Segundo Grimaldo; Mendoza, Marilu Mestanza; Caetano, Aline CamilaThe objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of different types coffee infusions. We worked with the Catimor coffee variety and used five methods to obtain the infusion (espresso, V60, siphon, French press and a traditional local method). For each infusion, the antioxidant capacity was determined with the 2,2-Diphenyl-1-Picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid techniques, the phenolic content was determined with the Folin-Ciocalteu technique, and aromatic volatile compounds were determined with gas chromatography coupled with mass spectrometry. The extraction method that yielded the coffee infusions with the most antioxidant activity, phenolic compounds and caffeine content was espresso; however, this coffee had the fewest aromatic volatile compounds. Although they had lower antioxidant activity, the infusions obtained with the French press had the highest content of volatile aromatic compounds and produced a cup that was free of pyridine, an undesirable compound in coffee due to its rotten smell.Item Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-02-22) Bressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nádia Nara; Simão, João Batista Pavesi; Schwan, Rosane FreitasThis study aimed to analyze the knowledge, perspectives, and preferences of consumers about specialty coffees and to investigate how information can influence the perception of taste and the sensory characteristics of consumers. A descriptive-analytic survey was conducted through a questionnaire in a digital format with 1005 respondents. Four trained Q-Grader tasters evaluated a sample of cherry coffee fermented. The Specialty Coffee Association developed the cupping protocol used. According to the perceived descriptors, a sensory analysis was performed with the same coffee with 101 consumers to evaluate the influence of information received before the analysis. The chocolate flavor is the most expected in coffee. However, the participants are willing to try different specialty coffees. The coffee has been considered excellent (85.15 points) by Q-Grader tasters and widely accepted by consumers. Check-all-that-Apply (CATA) test showed that consumers could be influenced by information. When the coffee has been presented without information, the consumers noticed a more caramel flavor. However, when the information has been added to the same coffee, the citric flavor was more noticeable. In conclusion, information on specialty coffees should be more widespread. Consumer's expectations can be influenced by information, which in turn can modify their sensory perception.Item Development of a method for simultaneous analysis of caffeine and taurine in energy drinks by micellar electrokinetic chromatography with diode-array detector(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019-09-19) Alves, Alane Cangani; Meinhart, Adriana Dillenburg; Teixeira Filho, José; Godoy, Helena TeixeiraThe objective of this study was to develop, optimize and validate a fast and reliable method for the simultaneous determination of caffeine and taurine contents by micellar electrokinetic chromatography with diode array detector, using direct and indirect detection concomitantly. Multivariate statistical techniques were used as a central composite design and the simultaneous optimization method of responses of Derringer and Suich were used for optimization. The method was applied in the analysis of 73 samples of energy drinks commercialized in Brazil. The optimized method employed a capillary tube with an extended bulb of 50 µm i.d. x 72 cm total length, an electrolyte containing 16.20 mmol.L-1 of benzoic acid and 39.90 mmol.L-1 of SDS, a pH value of 7.26, + 30 kV voltage, direct detection of caffeine at 274 nm and indirect detection of taurine at 230 nm. Validation parameters have demonstrated the reliability and applicability of this method. It was found that more than 50% of the samples were out of the legal limits determined by the Brazilian government regarding the taurine content and 68 % contained caffeine below the value declared on the label. Therefore, the need for greater control concerning the composition of these drinks exists.Item Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021) Bressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nádia Nara; Simão, João Batista Pavesi; Schwan, Rosane FreitasThis study aimed to analyze the knowledge, perspectives, and preferences of consumers about specialty coffees and to investigate how information can influence the perception of taste and the sensory characteristics of consumers. A descriptive-analytic survey was conducted through a questionnaire in a digital format with 1005 respondents. Four trained Q-Grader tasters evaluated a sample of cherry coffee fermented. The Specialty Coffee Association developed the cupping protocol used. According to the perceived descriptors, a sensory analysis was performed with the same coffee with 101 consumers to evaluate the influence of information received before the analysis. The chocolate flavor is the most expected in coffee. However, the participants are willing to try different specialty coffees. The coffee has been considered excellent (85.15 points) by Q-Grader tasters and widely accepted by consumers. Check-all-that-Apply (CATA) test showed that consumers could be influenced by information. When the coffee has been presented without information, the consumers noticed a more caramel flavor. However, when the information has been added to the same coffee, the citric flavor was more noticeable. In conclusion, information on specialty coffees should be more widespread. Consumer’s expectations can be influenced by information, which in turn can modify their sensory perception.Item Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017-07) Knysak, DanielAroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID). With multivariate statistics – Principal Components Analysis – it was possible to reduce the number of links and present them in two dimensions, which allowed for the unambiguous identification and assignment of samples to a particular species of coffee. By using an electronic nose, one can distinguish and group unroasted coffee beans’ flavours depending on the country of origin and species.Item Perfil sensorial da bebida café (Coffea arabica L.)determinado por análise tempo-intensidade(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2005-10) Monteiro, Marlene A. M.; Minim, Valéria P. R.; Silva, Aline F.; Chaves, José B. P.; Cardello, Helena Maria A. B.O presente trabalho teve como objetivo avaliar o gosto amargo, sabor fermentado e sabor queimado de nove amostras (mole/clara, dura/clara, rio/clara, mole/expresso, dura/expresso, rio/expresso, mole/escura, dura/escura e rio/escura) da bebida café (Coffea arabica L.) por meio da análise Tempo-Intensidade (TI). Foram avaliados seis parâmetros da curva: tempo para atingir a intensidade máxima (TImáx), intensidade máxima do estímulo (Imáx), tempo correspondente ao ponto onde a intensidade máxima começa a declinar (Td), tempo de duração da intensidade máxima (Platô), área sob a curva (Área) e tempo total de duração do estímulo (Ttot). A análise demonstrou que as amostras de torra escura tiveram maior intensidade máxima (Imáx) e tempo de duração do estímulo (Ttot) para gosto amargo e sabor queimado, sendo que as amostras de torra clara apresentaram menor intensidade destes estímulos. Em relação ao sabor fermentado, a amostra rio/expresso foi a que apresentou maior intensidade.Item Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2005-10) Oliveira, Alessandra L. de; Cruz, Paulo Marcio; Eberlin, Marcos N.; Cabral, Fernando A.Análise preliminar utilizando GC-MS através da comparação dos espectros de massas dos compostos com aqueles da base de dados Wiley 275 L foi feita para identificar ácidos graxos e principalmente componentes voláteis responsáveis pelo aroma e odor do óleo de café torrado. O óleo foi obtido por prensagem dos grãos de café brasileiro (Coffea arabica), torrado a 238 o C por 10 min. Diferentes metodologias de preparo de amostra como “headspace”, adsorção por sucção em armadilha com polímero e esterificação foram usadas. Foi possível identificar pirazinas, piridinas, derivados de furanos e outros componentes ainda não apresentados na literatura.Item Avaliação do gosto amargo da bebida de café (Coffea arabica L.) orgânico por meio da análise tempo-intensidade(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004-07) Silva, Aline Fonseca da; Minim, Valéria Paula Rodrigues; Chaves, José Benício Paes; Stringheta, Paulo César; Ribeiro, Milene MoreiraOs consumidores estão preocupados em adquirir produtos que atendam as questões ambientais, sociais e consequentemente sejam saudáveis, contribuindo para o crescimento da comercialização de produtos orgânicos em todo mundo. O café, produto tradicionalmente cultivado no Brasil e de grande aceitação (70% da população brasileira consome café diariamente), é um dos produtos cultivados sob manejo orgânico. Este trabalho teve por objetivo avaliar as características temporais do gosto amargo na bebida de café orgânico. Foram avaliadas quatro marcas de café orgânico (ORG-1, ORG-2, ORG-3 e ORG-4) e uma marca de café convencional (CON) por meio da Análise Tempo Intensidade. Sete provadores selecionados e treinados avaliaram as amostras de café utilizando o programa “Sistema de Coleta de Dados Tempo Intensidade-SCDTI” para Windows. Os resultados obtidos foram estatisticamente analisados por Análise de Variância (ANOVA), teste de Duncan e Análise de Componente Principal (ACP). A marca ORG-3 apresentou maior intensidade máxima (Imax), apresentando diferença estatística significativa (p≤0,05) em relação as demais amostras para a percepção desse atributo. Entre as amostras ORG-1, ORG-2, ORG-4 e CON não houve diferença estatística significativa (p≥0,05) em relação aos seis parâmetros avaliados.Item Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2011-07) Pasin, Liliana Auxiliadora Avelar Pereira; Abreu, Mário Sobral de; Souza, Igor PereiraThe influence of fungi associated with coffee fruits was verified regarding the chemical and physicochemical composition of Coffea arabica L. raw grains. The fruits were harvested at EPAMIG Experimental farm in Lavras, State of Minas Gerais – making up the different samples here analyzed. After processing and drying, the grains were incubated in wet chamber for fungal exteriorization through the blotter test method and submitted to the following analyses: polyphenoloxidase, total reducing and non-reducing sugars, clorogenic acid, titrable acidity, potassium leaching, electric conductivity and caffeine. The occurrence of the P. variable, P. rugulosum, P. funiculosum, F. equiseti, F. semitectum, A.alutaceus, A. niger and C. cladosporioides fungi in the different samples was detected. From the analysis of the results obtained, it was observed that the presence of the Aspergillus alutaceus fungus reduces the activity of the enzyme polyphenoloxidase and increases the values of potassium leaching, electric conductivity and chlorogenic acid. The incidence of the Cladosporium cladosporioides fungus influenced the average values of potassium leaching and electric conductivity.