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URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
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Item Nutritional value and fermentative characteristics of pearl millet silage with different levels of coffee husk(Universidade Federal de Santa Maria, 2023-07-17) Souza, Leir de Oliveira; Neiva Júnior, Arnaldo Prata; Tavares, Valdir Botega; Gurgel, Antonio Leandro Chaves; Teixeira, Rafael Monteiro Araújo; Lara, Erika Christina; Fernandes, Patrick Bezerra; Ítavo, Luís Carlos VinhasThe research was conducted to test the hypothesis that the inclusion of coffee husk (Coffea sp.) would improve the fermentative characteristics and quality of pearl millet silage (Pennisetumglaucum). Thus, the objective was to assess the effect of the inclusion of different levels of coffee husk in pearl millet silage on the chemical composition, fermentative characteristics and degradability in situ of silage. The experimental design used was completely randomized and the treatments consisted of the silage of the whole pearl millet plant with the inclusion of increasing levels of coffee husk: 0%, 7%, 14% and 21%, based on natural matter. After 60 days of fermentation, the silages were evaluated for chemical characteristics, fermentative, degradability in situ dry matter (DM) and neutral detergent fiber (NDF). The inclusion of coffee husk did not alter (P > 0.05) the contents of crude protein (11.94%), NDF (44.89%) and total digestible nutrients (65.09%). There were increases in the concentrations of DM and fiber in acid detergent, accompanied by a reduction in the concentrations of mineral matter and ether extract, as the proportion of coffee husks in silages increased. There was an increase in the lignin content up to the level of 7.59% inclusion of the coffee husk. There was no effect of the inclusion of the coffee husk on the pH of the silage (3.60). However, the inclusion of coffee husk resulted in a reduction in temperature, gas losses, and degradability in situ of silage DM and NDF. It is recommended to include coffee husk up to the level of 14.0% of the natural matter to improve the fermentation pattern and the quality of the pearl millet silage.Item Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-10-13) Hu, Wanrong; Zhou, Quanwei; Cai, Wen; Liu, Jie; Li, Pinhe; Hu, Dejun; Luo, Cheng; Li, DongliangExogenous additives applied for cigar tobacco leaves fermentation played an important role in sensory quality of cigar. In this study, effects of additives including coffee and cocoa on the quality of cigar tobacco leaves were explored. The changes of sensory quality, conventional chemical components, nonvolatile organic acids, and aroma compositions in tobacco leaves were studied. Results showed that the richness, mellowness and matureness of aroma, as well as the fluentness and sweetness of smoke in cigar were improved with the introduction of coffee or cocoa. According to chemical composition analysis, fermentation with coffee or cocoa increased the contents of alkaloids and sugar in tobacco leaves, which endowed the tobacco a relatively good performance on the sweetness and aroma richness. Besides, the decrease of citric acid, as well as the increase of saturated fatty acid and aroma components were found with additives, which was beneficial to improve the mellowness and aroma richness of cigar. It was suggested that coffee and cocoa exhibited positive effects on the chemical composition, especially increased the contents of sugar, saturated fatty acids and aromatic components, thus improving the sensory quality of tobacco leaves.Item Nutritional composition and caffeine content of coffee-galangal affected by the variation of sweetener addition(Editora UFLA, 2021) Destryana, R. Amilia; Yuniastri, Ratih; Wibisono, Aryo; Nurani, Fesdila PutriCoffee-galangal is a herb coffee, a mixture of coffee powder and galangal powder, which has a different aroma and taste and the galangal itself has excellent properties for the body. The sweetener commonly used in products is sucrose based sugar. The purpose of this study was to determine the effect of the use of sweetener on the chemical properties and caffeine content, such as cane sugar, palm sugar and alcoholic sugar. The nutritional composition were determined by carbohydrate content, protein content, fat content, water content, and caffeine content. The addition of sweeteners in the form of cane sugar, palm sugar, and alcoholic sugar is in coffee-galangal was significantly different from the unsweetened control treatments on the parameters of carbohydrate content, water content, ash content, and fat content, but did not significantly affect protein content. The use of different types of sweeteners added to coffee-galangal products significantly (α = 5%) on total carbohydrate, water, ash, and fat content. The parameter values of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, water content 5.19-17.08%, ash content 1.74-4.47%, fat content 3.25 - 6.79%, protein content from 4.96 to 7.5%, and caffeine content 0.68 – 1.79 %. Finding in this study showed that alcoholic sugar has the highest percentage of caffeine content and the lowest carbohydrate content.