Roasting processing of dry coffee cherry: influence of grain shape and temperature on physical, chemical and sensorial grain properties

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorPimenta, Thiago Vasconcellos-
Autor(es): dc.creatorPereira, Rose Gualberto Fonseca Alvarenga-
Autor(es): dc.creatorCorrêa, Jefferson Luiz Gomes-
Autor(es): dc.creatorSilva, Jack Robson-
Data de aceite: dc.date.accessioned2026-02-09T12:28:59Z-
Data de disponibilização: dc.date.available2026-02-09T12:28:59Z-
Data de envio: dc.date.issued2019-11-27-
Data de envio: dc.date.issued2019-11-27-
Data de envio: dc.date.issued2009-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/37820-
Fonte completa do material: dc.identifierhttps://revistas.ufpr.br/alimentos/article/view/14956-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1162191-
Descrição: dc.descriptionRoasting is responsible for physical, chemical and sensorial changes in coffee, like color change, weight loss, swelling and compounds generation that are responsible for the flavor and the taste of the beverage. Roasting of dry coffee cherry in two shapes process was studied in this work with flat and peaberry beans. The influences of temperature development and grain shape were evaluated with respect to bulk density, moisture reduction, swelling rate, changes in grain dimensions, pH, soluble solids, acidity, weight loss, reducing and non-reducing sugars, color and sensorial attributes. Three types of temperature development were compared: high temperature all the time (T1); temperature increasing with time (T2) and low temperature all the time (T3) for flat and peaberry. Roasting T1 and T3 were developed on shorter periods for peaberry beans. The same was observed with T2 for flat beans. Differences on bulk density, final moisture content, pH, swelling and soluble solids were also observed. The best results of sensorial analysis were obtained with T2 conditions for both types of coffees.-
Idioma: dc.languageen-
Publicador: dc.publisherUniversidade Federal do Paraná-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceBoletim Centro de Pesquisa de Processamento de Alimentos-
Palavras-chave: dc.subjectCafé - Torrefação-
Palavras-chave: dc.subjectCafé - Formato do grão-
Palavras-chave: dc.subjectCafé - Análise sensorial-
Palavras-chave: dc.subjectCoffee roasting-
Palavras-chave: dc.subjectCoffee - Grain shape-
Palavras-chave: dc.subjectCoffee - Sensory analysis-
Título: dc.titleRoasting processing of dry coffee cherry: influence of grain shape and temperature on physical, chemical and sensorial grain properties-
Título: dc.titleProcesso de torração de cafés boia: influência do formato dos grãos e da temperatura em suas propriedades físicas, químicas e sensoriais-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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