Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee.

Autor: Kalschne DL; Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil. Electronic address: daneysa@hotmail.com., Biasuz T; Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Avenida Brasil, Bairro Independência, Medianeira, PR, Brazil., De Conti AJ; Companhia Iguaçu de Café Solúvel S.A., Pesquisa & Desenvolvimento, BR-369, Km 88, Cornélio Procópio, PR, Brazil., Viegas MC; Companhia Iguaçu de Café Solúvel S.A., Pesquisa & Desenvolvimento, BR-369, Km 88, Cornélio Procópio, PR, Brazil., Corso MP; Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Avenida Brasil, Bairro Independência, Medianeira, PR, Brazil. Electronic address: corso@utfpr.edu.br., Benassi MT; Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil. Electronic address: martatb@uel.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Oct; Vol. 124, pp. 234-238. Date of Electronic Publication: 2018 Mar 13.
DOI: 10.1016/j.foodres.2018.03.038
Abstrakt: Steam treatment has been reported as an alternative to improve the cup quality of coffee; in this research, it was applied to C. canephora defective coffee. The aim of the study was to evaluate the sensory perception of steamed defective C. canephora coffee (SDC) in roasted coffee blends, by Flash Profile and acceptance tests. SDC was produced by steam treatment (5 bar, 16 min) and a standardized roasting process was applied to all coffees. Four samples were prepared as follows: AB (100% C. arabica), CB (100% C. canephora), ASDB and CSDB, both blends with 50% of SDC and C. arabica or C. canephora, respectively. Coffee brews were prepared through percolation (50 g coffee/500 mL water at 92 °C). Coffee species were more relevant in sensory discrimination of the brews than SDC addition. AB and ASDB were characterized as having brown color, fruity/herbal/green bean aroma and coffee/residual coffee flavor. CB and CSDB were described as viscous, with foam, black color, bitter taste, and aroma/taste related to the roasting process. With SDC addition, typical sensory characteristics of each species were maintained, but the intensity of the attributes was reduced. Coffee brews blends with 50% SDC C. canephora are well accepted.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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