Coffee Science
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3355
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Resultados da Pesquisa
Item Cold coffee beverages extracted by cold and hot methods: composition and sensory acceptance by youngers(Editora UFLA, 2021) Violin, João Leonardo; Acre, Lucas Bonfanti; Francisco, Julyene Silva; Mori, André Luiz Buzzo; Benassi, Marta de ToledoBrazil is the second largest coffee consumer in the world, however, the participation of the young public in this market is not very expressive. The objective of this study was to evaluate the impact of non-sensory (packaging color, information, and images) and brewing methods (hot or cold extraction) on the acceptance of cold coffee beverages by young consumers. A coffee:water ratio of 1:10 (w:v) and infusion during 4 min and 24 h was used for both hot and cold extractions, respectively. Hot extraction was performed at 95 °C, then cooled in a refrigerator and served at 6 to 10 °C, the same temperature that the cold extraction was performed and served. The beverages were characterized by composition and extraction yield. The packaging of the beverages was designed aiming to appeal to the young Brazilian public (15 to 24 years old), and it was used for the Expectation Evaluation. The type of extraction (hot or cold) produced beverages with differences in composition but with similar acceptance. Except for pH (average value of 5.1), the beverages differed in all the studied parameters. Hot-extracted beverages (iced coffees) had higher contents of caffeine, chlorogenic acids, and melanoidins (92.9, 258.2, and 360.8∙10-6 kg 100 mL-1, respectively); they also presented higher acidity (3.4 mL of NaOH 20 mL-1) as well as higher yield compared to the cold-extracted beverages (cold brews). The use on product labels of brown and black colors, coffee bean images, and the inclusion of information regarding the bever ages (extraction method, consumption temperature, non-addition of sugar) generated a positive expectation that was assimilated by the young public. In conclusion, both proposals of cold coffee beverages (by hot or cold extraction) were well accepted considering their sensory and non-sensory aspects.Item Contents of diterpenes in espresso coffee brews prepared from commercial capsules(Editora UFLA, 2016-04) Wuerges, Karla Leticia; Santos, Ana Carolina Forgati dos; Mori, André Luiz Buzzo; Benassi, Marta de ToledoThe objective of this work was to quantify kahweol and cafestol diterpenes in coffee brews prepared from commercial capsules for espresso in the Brazilian market. Four types of brews, with five preparation replications, were evaluated. The capsules had differences in the amount and type of roasted and ground coffees used (blends of arabica and robusta coffee or 100% arabica coffee), and in the conditions of time and volume of extraction (dose) recommended by the manufacturer. The coffee brews presented 1.42 and 4.88 g of solids/100 mL. Concentration of solids decreased with the increase in time/volume extraction. Contents of 0.47 to 1.04 mg of kahweol and 0.38 to 0.92 mg of cafestol by dose (ranging from 35 to 120 mL) were observed. These contents corresponded to a range of 0.40 to 2.96 mg of kahweol/100 mL and 0.32 to 2.62 mg of cafestol/100 mL. The fraction of diterpenes extracted varied from 1.85 to 4.27 % for kahweol and 1.87 to 4.16 % for cafestol. Considering the contents of cafestol, there is no indication of a hypercholesterolemic effect due to a moderate consumption of coffee brews prepared from these commercial capsules.Item Atividade antioxidante de cafés torrado e solúvel: padronização e validação de métodos(Editora UFLA, 2012-01) Vignoli, Josiane Alessandra; Bassoli, Denisley Gentil; Benassi, Marta de ToledoA atividade antioxidante (AA) de café, relacionada à presença de diferentes componentes, tem recebido grande atenção nos últimos anos e pode ser medida por diversos métodos. Entretanto, pouco se sabe sobre a eficiência dos métodos utilizados na avaliação da AA dos cafés. Objetivou-se, neste trabalho padronizar e validar, para café torrado e para café solúvel, técnicas de medida da AA, como ABTS (TEAC), FRAP, Folin-Ciocalteau, DPPH e Deoxirribose. Os resultados indicaram que, todos os métodos de medida de AA testados são precisos e podem ser utilizados para avaliação, tendo apresentado coeficientes de variação entre 3,5 e 10%, considerando-se as duas matrizes (torrado e solúvel) e as diferentes concentrações estudadas. A faixa de concentração empregada deve ser escolhida criteriosamente para cada matriz e método de interesse, uma vez que pode interferir, dependendo da metodologia utilizada, tanto em precisão quanto nos valores de AA observados.Item Discrimination of coffee species using kahweol and cafestol: effects of roasting and of defects(Editora UFLA, 2010-01) Campanha, Fernanda Gonçalves; Dias, Rafael Carlos Eloy; Benassi, Marta de ToledoThe two most commercialized coffee species worldwide are: Coffea arabica L. (arabica) and Coffea canephora Pierre ex A. Froehner (robusta). Since these coffees differ in their commercial value and acceptability, adulteration and mislabeling are major concerns. The diterpenes kahweol and cafestol are considered potential indicators of conilon coffee addition, as they are present in different contents in the species. The degree of roasting and the presence of defective beans may affect the theor of several coffee constituents. The aim of this work was to evaluate the possibility of discriminating the coffee species arabica and robusta through their kahweol and cafestol contents. Samples of arabica, robusta, and of their blends, with different amounts of defects and degrees of roasting (light, medium and dark) were studied. After direct saponification and extraction with terc-butyl methyl ether, the samples were analyzed by reverse-phase HPLC with UV detection. The kahweol content varied between 661 and 923 mg/100 g in the arabica coffee, and its presence was not observed in the conilon. Cafestol ranged from 360 to 478 mg in arabica, and from 163 to 275 mg/100 g in conilon coffee. The addition of conilon coffee reduced diterpene contents, but this effect varied according to the amount of defects and roasting degrees. A higher intensity roast did not affect diterpene degradation. No differences in the kahweol and cafestol levels, comparing defective or regular beans, were observed. In the analysis of coffee samples with different degrees of roasting and defects, the parameters kahweol and cafestol showed potential for discriminating between the species.