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Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects

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dc.contributor.author Reis, Tamiris Aparecida Diniz dos
dc.contributor.author Conti, Antonio José de
dc.contributor.author Barrientos, Eliseo Alexander López
dc.contributor.author Mori, André Luiz Buzzo
dc.contributor.author Benassi, Marta de Toledo
dc.date.accessioned 2021-12-02T14:28:11Z
dc.date.available 2021-12-02T14:28:11Z
dc.date.issued 2019
dc.identifier.citation REIS, T, A, D, et al. Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects. Ciência e Agrotecnologia, Lavras, v. 43, p. 1-9, 2019. pt_BR
dc.identifier.issn 1981-1829
dc.identifier.uri http://dx.doi.org/10.1590/1413-7054201943026119 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12865
dc.description.abstract Around 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brews. Steam treatment has been reported as an alternative to improve the cup quality of coffee products. This research aimed to study the feasibility of using steamed Robusta PVA beans in instant coffee products. After the steam treatment (2 bar for 3 min), the Robusta PVA was dried, roasted, subjected to extraction in a pilot plant, and freeze-dried. The steamed and untreated Robusta PVA materials (raw, roasted, and instant coffees) and blends of instant Arabica coffee with PVA were characterized. The steamed Robusta PVA instant coffee presented 7.01 g caffeine and 8.74 g total chlorogenic acids in 100 g product. Instant coffee blends with 30% and 50% of steamed Robusta PVA in Arabica coffee were studied. A sensory difference between blends with steamed and untreated Robusta PVA was only perceived by the addition of 50% PVA. The blend with 50% of steamed coffee was preferred and well accepted (average grade of 7.9 on a 10-scale). The use of steamed Robusta PVA coffee (under mild steam treatment conditions, 2 bar/3 min) in instant coffee was viable, and it was obtained an instant coffee to be used in a blend with 50% of Arabica coffee with a good profile of bioactive compounds and sensory acceptance. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Editora UFLA pt_BR
dc.relation.ispartofseries Ciência e Agrotecnologia;v.43, 2019
dc.rights Open Access pt_BR
dc.subject Coffea canephora pt_BR
dc.subject Defeitos pt_BR
dc.subject Blends pt_BR
dc.subject Compostos bioativos pt_BR
dc.subject Tratamento com vapor pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects pt_BR
dc.type Artigo pt_BR

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