Coffee Science
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3355
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166 resultados
Resultados da Pesquisa
Item Lactic acid bacteria diversity and dynamics in Colombian coffee fermentation(Universidade Federal de Lavras, 2023-10-03) O'Byrne, Rosmery Cruz; Piraneque-Gambasica, Nelson; Aguirre-Forero, SoniaLactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory characteristics are produced from one region to another, only some studies have been performed on the microbiology of coffee fermentation, of which no research focused on LAB species has been reported. In this study, LAB diversity and dynamics associated with coffee fermentation in the Sierra Nevada de Santa Marta (SNSM) were determined through a temporal high-throughput sequencing approach, where the 16S rRNA gene was amplified and sequenced using the Illumina MiSeq platform. Finally, LAB species were identified using the BLASTN algorithms of the NCBI GenBank. The coffee fermentation process that lasted 36 hours was dominated by the genera Leuconostoc, followed by Lactobacillus and Weissella. Of the 118 OTUs corresponding to LAB, it was possible to identify 50 bacterial species, among which 28 are reported for the first time in coffee fermentation. Among the species widely reported in coffee fermentation are Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum (basonym: Lactobacillus plantarum), Levilactobacillus brevis (basonym: Lactobacillus brevis), and Lactococcus lactis. While the novel reports mainly correspond to species belonging to genera that were previously recognized as Lactobacillus, such as Lactiplantibacillus, Paucilactobacillus, Secundilactobacillus, Liquorilactobacillus, Lacticaseibacillus, Schleiferilactobacillus, Loigolactobacillus, Ligilactobacillus, Lentilactobacillus, Limosilactobacillus, and Latilactobacillus. These findings suggest that the indigenous LAB of the SNSM are responsible for generating metabolites that develop specific characteristics of coffee in the region, which is why coffee from the SNSM is protected by designation of origin. Isolates of the reported species should be considered for application as starter cultures.Item Reduction of frost damage to coffee trees under agroforestry systems(Universidade Federal de Lavras, 2023-10-03) Santoro, Patricia Helena; Morais, Heverly; Kitzberger, Cintia Sorane GoodFrosts affect coffee production in Brazil, with effects on commodity prices around the world. Agroforestry systems are strategies to reduce the effects of frost on coffee trees. To date, this study has evaluated the largest number of tree species in coffee tree AFSs in Brazil in the same experiment. The objective was to identify tree species that can protect coffee trees against frost damage in agroforestry systems. The study was conducted in Londrina, Paraná, Brazil. Each treatment consisted of coffee trees associated with one of the following tree species: Moringa oleifera, Croton floribundus, Trema micrantha, Gliricidia sepium, Senna macranthera, Heliocarpus popayanensis, and Mimosa scabrella, as well as a control of coffee trees in monoculture. The experimental area was affected by frost that damaged the coffee plants fifteen months after planting. Immediately thereafter, the dendrometric characteristics of the trees were evaluated. After 30 days, the defoliation and mortality of the trees were evaluated. The phytometric characteristics of the coffee trees were evaluated 12 months after the frosts. Six of the seven tree species were evaluated for the first time for their ability to protect coffee trees against frost. Even at an early stage of development, T. micrantha and H. popayanensis provided increased protection of coffee trees, reducing the defoliation and mortality of coffee trees. The main protective factor was the canopy area of these species, which provided a high rate of tree cover. The development of coffee trees after frosts was favoured by the shading of the species, with the exception of M. scabrella. The AFSs with T. micrantha and H. popayanensis constitute an alternative that allows the mitigation of frost damage to coffee plants in regions prone to this climatic stress, reducing defoliation and mortality.Item Identification of soil physicochemical, land suitability, and its relationship to Coffee arabica yielding based on plant age groups(Universidade Federal de Lavras, 2023-08-25) Marbun, Posma; Bintang; Tampubolon, Koko; Sihombing, Fransisca Natalia; Simanjuntak, Desi Ratnasari; Irly, Irene; Sinuraya, MariatiThe low yield of Coffee arabica could be caused by several factors such as low soil characteristics and depending on the plant age. This study aimed: (1) to obtain information on soil physicochemical characteristics and productivity of Coffee arabica in different age groups, (2) to evaluate the land suitability for C. arabica plants and obtain the relationship between land characteristics and C. arabica yield. This study was conducted on C. arabica smallholders in Tarutung Subdistrict, North Tapanuli District, North Sumatra, Indonesia from October 2021 to February 2022 and used a descriptive-analytic method. Overlay maps of soil type, altitude, and slope to obtain a Soil Map Unit (SMU) then surveyed for the plant age distribution of 6-10 and 11-15 years. Land characteristics were analyzed by matching method, multiple linear regression, and t-test of yielding characters using IBM SPSS software. The results showed that the soil physicochemical characteristics were classified as low, the soil texture was slightly sticky, and higher productivity was found at 11-15 years old. It was found that the potential and actual land suitability classes were not suitable (N) in SMU-1 at 11-15 years, and other SMUs were classified as marginally suitable (S3). Altitude, silt, and clay fractions significantly affect the productivity of C. arabica plants at 6-10 years. However, an increase in altitude, cation exchange capacity, base saturation, and organic-C could be increased the productivity of C. arabica at 6-10 years.Item Production of high dietary fiber and antioxidant activity bread from coffee parchment skin flour(Universidade Federal de Lavras, 2023-11-10) Rizkaprilisa, Windy; Hapsari, Martina Widhi; Paramastuti, Ratih; Santosa, Kresna MulyaParchment has a higher food fiber and antioxidant activity than coffee by-products. The increased food fiber and antioxidant parchment can be used to produce food products with nutritional value. One of the popular foods that be the most frequent choice is bread because it can provide a feeling of fullness compared to other snacks. However, bread can increase blood sugar levels and cause obesity because bread has a low dietary fiber content. Therefore, the high content of dietary fiber and antioxidants from parchment could potentially add to the nutritional value of bread, such as dietary fiber and antioxidants. In this study, we modify bread with high food fiber and antioxidant activity by adding parchment flour. Several analyses were conducted, including sensory properties, dietary fiber, antioxidant activity, and physical and chemical properties. The addition of parchment can increase dietary fiber and antioxidants in bread formulation. Parchment makes the bread dough darker and enhances the reddish color of the bread. Based on sensory evaluation, the panelists most liked the bread formulation with the addition of 2.5% parchment flour (P2). It has 6.01% dietary fiber content and 22.51% antioxidant activity. Adding 2.5% parchment flour can increase the carbohydrate content of the bread. Besides giving a feeling of fullness, this bread can also be a functional food that can reduce obesity and prevent disease. Parchment flour can add to the nutritional value of bread compared to other bread that does not use parchment flour.Item Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage(Universidade Federal de Lavras, 2023-09-01) Salvio, Luís Gustavo Amaral; Cirillo, Marcelo Ângelo; Borém, Flávio Meira; Alves, Ana Paula de Carvalho; Palumbo, Juliana Maria Campos; Santos, Cláudia Mendes dos; Haeberlin, Luana; Schwan, Rosane Freitas; Nakajima, Makoto; Sugino, RyosukeIn recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of detecting small differences are needed. One such tool is multiple factor analysis (MFA). Thus, the objective of this experiment was to evaluate the effects of fermentation time and storage on the quality of sensory attributes using MFA. The coffee (Coffea arabica L.) samples collected for the study were from the Serra da Mantiqueira region – Brazil. In the present study, two natural coffee fermentation methods were evaluated, one using natural coffee microbiota (NF) and the other using a starter culture (Y), along with different times of anaerobic fermentation (0, 24, 48, 72, and 96h), followed by the pulping of the samples without the use of water. Sensory analysis of fermented coffee samples was performed immediately after drying and after six months of storage in permeable packaging in a refrigerated environment. Thus, the experiment was conducted in an intirely randomized design with a 2 x 5 x 2 factorial scheme (2 fermentation treatments; 5 fermentation times; 2 storage times). The highest scores and the attributes described in higher quality coffees, such as sweetness, acidity, and aftertaste, were attributed to coffees fermented for 96 hours. Results indicated that inoculation of the yeast Saccharomyces cerevisiae CCMA 0543 was responsible for maintaining the sensory qualities of the coffee fermented for 96 hours after 6 months of storage.Item Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process(Universidade Federal de Lavras, 2023-07-18) Jitjaroen, Wanphen; Kongngoen, Rungtiwa; Panjai, LachineeThe goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations of SCM processes were investigated: pulped natural process (control); at 15 oC for 10 days (SCM-15); at 20 oC for 10 days (SCM-20); with 0.01 g.L-1 pectinases A (polygalacturonase, pectin esterase and pectin lyase) at 20 oC for 5 days (SCM-PA); and with 0.03 g.L-1 pectinases B (polygalacturonase, pectin esterase, pectin lyase and ß-glucanase) at 20 oC for 5 days (SCM-PB). The chemical composition of intact mucilage and green bean coffee were analyzed. The environments created by using SCM fermentation process at 20 oC combined with pectinase A and pectinase B produced green bean coffee with higher content of acidity and reducing sugar. The volatile compounds of roasted coffee were examined by Gas Chromatography-Mass Spectrometry (GC-MS). Fifty-one volatile compounds belonging to 12 chemical classes were identified. The different total peak area, indicates that most volatile compounds, increases during SCM, and SCM process combined with enzymatic method. The Specialty Coffee Association of America; SCAA sensory analysis was performed by trained specialty coffee judges. The final product of coffee beans, which has been treated with SCM process at 15 and 20 oC have obtained the highest score in fragrance, flavor, aftertaste, body, balance and overall impression. While the enzyme treatment has attained the highest scores in acidity. This study demonstrates that the proposed process may be useful for the improvement of the cup quality.Item Differences in chemical characteristics due to different roasting of robusta coffee beans(Universidade Federal de Lavras, 2023-08-23) Ramadhani, Aji Fajar; Nisa, Fithri Choirun; YuniantaRoasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process. Generally, the range of temperatures and roasting times varies significantly for different varieties of coffee beans. This study aims to determine the effect of roasting on changes in the chemical characteristics of robusta coffee beans (Coffea canephora) from Sidomulyo Village. This study used different brewing methods to brew roasted robusta coffee beans with the best chemical characteristics used a factorial randomized block design with two factors: roasting temperature, which consisted of three levels (185, 190, and 195 ⁰C), and roasting time, which consisted of three levels (10, 13, and 16 minutes). The roasted coffee beans were analyzed for water content, ash content, caffeine content, total phenol, and pH. The results of this study obtained a water content value of 3.523 ± 0.129% to 1.939 ± 0.025%, ash content of 8.119 ± 0.115% to 4.315 ± 0.260%, a caffeine content of 2.494 ± 0.015% to 2.176 ± 0.021%; total phenol of 6.251 ± 0.101% to 4.334 ± 0.117%; and a pH value of 6.675±0.126 to 4.075±0.171. At this stage, the best treatment (Zeleny method) is produced by robusta coffee beans roasted at 185⁰C for 10 minutes. Robusta coffee beans with the best treatment have a moisture content of 3.523 ± 0.129%; ash content of 4.315 ± 0.260%, the caffeine content of 2.494±0.015%; total phenol of 6.251±0.101%; and a pH value of 4.075±0.171.Item Antimicrobial activity of toothpaste containing coffee pulp and silver skin and its effect on tooth hardness and roughness(Universidade Federal de Lavras, 2023-09-26) Dewanti, I Dewa Ayu Ratna; Indahyani, Didin Erma; Yani, Ristya Widi EndahCoffee Pulp and silver skin contain compounds that alleged as anti-microbials, so they might be used as toothpaste. We made toothpaste from ethanol extract of Caffea robusta pulp and silver skin, then concentration were adjusted to 20; 30; 40 and 50%. Furthermore, they were tested for antibacterial activity against Staphylococcus aureus, Streptococcus sanguis and Candida albicans and its effect on tooth hardness and surface roughness. Antibacterial test used paper disc diffusion method, the parameter was the diameter of inhibition zone. Analysis of tooth hardness and surface roughness were conducted on extracted tooth (maxillary first premolars) after being brushing, using Rockwell Hardness Testing Machine (Mitutoyo, Brazil) and Surface Roughness Tester (Roughness Tester TR 220, Dongguan, China), respectively. Data were analyzed using ANOVA and LSD. Results showed that toothpaste containing coffee pulp and silver skin, both have demonstrated strong antibacterial activity against S. mutans, S. aureus, S. sanguis and C. albicans. There was no effect of the application of its toothpaste on tooth hardness and surface roughness. Conclusion, Toothpaste containing pulp and silver skin of Caffea robusta has strong inhibition against S. aureus, S. sanguis, C. albicans and does not affect the roughness and hardness of the tooth surface in vitro. So, pulp and silver skin of Caffea robusta can used as ingredient of toothpaste, either alone or in combination with two.Item Case study of modeling covariance between external factors and sensory perception of coffee(Universidade Federal de Lavras, 2023-08-18) Resende, Mariana; Borém, Flávio Meira; Cirillo, Marcelo ÂngeloAnalysis and inference of sensory perceptions in coffee beverages are complex due to numerous random causes intrinsic to productivity, preparation, and especially consumer and/or taster subjectivity. In this context, latent variables often composed of a combination of other observed variables are discarded from conventional analyses. Following this argument, this study aimed to propose a model of structural equations applied to a database, geographical indication of coffees in Serra da Mantiqueira, with a methodological contribution characterized by inclusion of a treatment effect, contemplated by different altitudes at which coffees were produced. From the methodology used, a covariance structure was estimated, and used in another statistical methodology to discriminate the effects. It is concluded that the proposed model proved to be advantageous for allowing the analysis of the relationship of latent variables, production and environmental variations, which are not considered in a sensorial analysis, and showed that, in fact, they influence the sensorial perception, for the coffees produced in the Serra da Mantiqueira region. The correlation structure generated from the covariance matrix adjusted by the model resulted in estimates that could be used in other statistical methodologies more appropriate to discriminate the effects, exemplifying the use of principal components.Item Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Peru(Universidade Federal de Lavras, 2023-07-17) Antezana, Ricardo Nahuel Valenzuela; Luna-Mercado, Genny IsabelCoffee cultivation is an important economic activity, produced mainly by small producers, being a major exportation product in Peru. Among the coffee varieties grown in the Puno region, the Catimor variety predominates, mainly because of its resistance to yellow rust and productivity. Was investigated the effect on the physical and sensory quality of four coffee processing methods (washed, honey, natural, anaerobic) and a control sample. Samples of three kilograms of Catimor coffee were harvested for each benefit method, then the Specialty Coffee Association (SCA) methodology was applied to evaluate the physical and sensory quality, and the results were analyzed with analysis of variance and Tukey's multiple comparison. The results showed that yield, the main attribute of physical quality, grouped the treatments into two different groups: (1) control 71.17%, washed 75.83%, honey 75.24% and (2) natural 44.45%, anaerobic 45.70%; regarding to the sensory quality, of the sensory attributes only fragrance and body are significantly different, the total cup score was: 82.50 (control), 84.00 (washed), 82.88 (honey), 85.75 (natural) and 87.38 (anaerobic). There is a significant difference between the treatments, despite of the lower yields of the natural and anaerobic benefits, these benefit methods significantly improve sensory quality and therefore profitability. The study gives reference to the coffee producer on the processing method to be used to generate greater profits, and the organic and volatile components related to the benefit methods should be studied.