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Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods

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dc.contributor.author Ormaza-Zapata, Angela María
dc.contributor.author Díaz-Arango, Félix Octavio
dc.contributor.author Rojano, Benjamín Alberto
dc.date.accessioned 2021-09-15T10:25:56Z
dc.date.available 2021-09-15T10:25:56Z
dc.date.issued 2020
dc.identifier.citation ORMAZA-ZAPATA, A. M.; DÍAZ-ARANGO, F. O.; ROJANO, B. A. Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods. Coffee Science, Lavras, v. 15, p. 1-12, 2020. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v15i.1758 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12819
dc.description.abstract Direct content coffee preparation methods may be used as alternative ways to obtain coffee beverages with varied cup profiles. In this investigation the antioxidant metabolites, antioxidant activity, and cup profiles were determined for coffee drinks prepared using five different direct contact methods. The method that registered greatest antioxidant retention was Ibrik, followed by French press, and Toddy. Antioxidant capacity was proportional to antioxidant component retention in the preparations made. It is recommended that coffee be prepared via the Ibrik, French press, and Toddy methods for high acceptance levels, as well as for retention of bioactive components with antioxidant properties and abilities. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Editora UFLA pt_BR
dc.relation.ispartofseries Coffee Science:v.15;
dc.rights Open Access pt_BR
dc.subject Tasting pt_BR
dc.subject Antioxidants pt_BR
dc.subject Barista pt_BR
dc.subject Quality pt_BR
dc.subject Cup pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods pt_BR
dc.type Artigo pt_BR

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