Food Science and Technology
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/12092
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Resultados da Pesquisa
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 The addition of crude gambir extract in the production of functional robusta coffee powder(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-03-07) Santoso, Budi; Wijaya, Agus; Din Pangawikan, AldilaThis study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The treatments consist of: robusta coffee powder (%): crude gambir extract (%) F1 = 100:0, F2 = 95:5, F3 = 90:10, F4 = 85:15, and F5 = 80:20. The results showed that the addition of crude gambir extract has a significant effect on increasing the total phenol value from 10.65 to 101.20 mg/mL GAE and the antioxidant activity with an IC50 value of 583.06 to 40.10 µg/mL, acidity level (5.43-5.51), and the solubility percentage of 27.55-31.15%. Furthermore, the addition of crude gambir extract have no significant effect on the taste, color, and aroma of the functional coffee produced.Item Development of a memories vocabulary (MemVOC) for food products using coffee as a model(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-11-03) Cabal-Prieto, Adan; Teodoro-Bernabé, Gabriela; Coria-Rincón, Cecilia; Sánchez-Arellano, Lucia; Ramón-Canul, Lorena Guadalupe; Rodríguez-Miranda, Jesús; Prinyawiwatkul, Witoon; Juárez-Barrientos, José Manuel; Herrera-Corredor, José Andrés; Ramírez-Rivera, Emmanuel de JesúsMultiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement it in a memories vocabulary related to food as a complement for the evaluation of sensory attributes and emotions, using coffee as a model. The memories vocabulary was generated with a series of successive studies that involved assigning positive and negative memories to different food groups and applying mathematical algorithms (WordCountAna and Factorial Approach) and contrasting memories with the scientific literature. Subsequently, the vocabulary was used to determine the profile of memories and their association with sensory attributes and emotions in coffee samples evaluated by trained judges and consumers. The memories vocabulary consisted of a total of 14 and 12 positive and negative memories terms, respectively. The vocabulary of memories was used in a similar way by both panels allowing them to differentiate between artisanal and industrial coffees. The memories vocabulary of the coffees showed a positive association with sensory attributes and emotions, thus achieving a more robust explanation of the samples used in the research.Item Determinação de umidade em café cru usando espectroscopia NIR e regressão multivariada(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2008-01) Morgano, Marcelo Antonio; Faria, Cristiano Gomes; Ferrão, Marco Flores; Bragagnolo, Neura; Ferreira, Márcia Miguel de CastroA espectroscopia na região do infravermelho próximo (NIR) foi usada para determinar o teor de umidade em amostras de café cru. Foram construídos modelos de regressão usando o método dos mínimos quadrados parciais (PLS) com diferentes pré-tratamentos de dados e 157 espectros NIR coletados de amostras de café usando um acessório de reflectância difusa, na região entre 4500 e 10000 cm –1 . Os espectros originais passaram por diferentes transformações e pré-tratamentos matemáticos, como a transformação Kubelka-Munk; a correção multiplicativa de sinal (MSC); o alisamento com SPLINE e a média móvel, e os dados foram escalados pela variância. O modelo de regressão permitiu determinar o teor de umidade nas amostras de café cru com erro quadrático médio de calibração (SEC) de 0,569 g.100 g –1 ; erro quadrático médio de validação de 0,298 g.100 g –1 ; coeficiente de correlação (r) 0,712 e 0,818 para calibração e validação, respectivamente; e erro relativo médio de 4,1% para amostras de validação.