SciELO - Scientific Electronic Library Online

 
vol.21Optimization of the acid treatment of yacon for the inactivation of polyphenoloxidase with maintenance of the functional propertiesCorrelations between the phenolic compounds and antioxidant activity in the skin and pulp of table grape varieties author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Brazilian Journal of Food Technology

On-line version ISSN 1981-6723

Abstract

MALAQUIAS, Juaci Vitória; CELESTINO, Sonia Maria Costa  and  XAVIER, Manaira Ferreira Franco. Optimization of the roasting conditions of arabica coffee cultivated in the cerrado area of Brazil. Braz. J. Food Technol. [online]. 2018, vol.21, e2016162.  Epub Feb 05, 2018. ISSN 1981-6723.  https://doi.org/10.1590/1981-6723.16216.

The aim of this work was to optimize, by way of a rotational central composite design (RCCD), the roasting temperature and time conditions of beans from three Coffea arabica L. genotypes cultivated in the Cerrado, Brazil under controlled water stress conditions, to maintain a high soluble solids content and a roasting colour acceptable by consumers. In this way it will be possible to know the potential use of these genotypes in the instant coffee industry. The RCCD design was carried out with 2 factors (time and temperature) and 11 experiments for each of the three genotypes. The soluble solids contents were determined using a digital refractometer and the roasted bean colour evaluated using the Agtron system. The software R was used in both the variance analysis and in the multiple linear regression to define the prediction mathematical models and the statistical parameters. The Excel SOLVER tool version 2010 was used to select the best colour-soluble solids binomial to provide a colour from 65# to 45# (medium light to moderately dark) on the Agtron system and the highest soluble solids value. The roasting temperature and time conditions that maintained high soluble solids contents and produced roasted beans with an appropriate colour for consumption were 204.8 °C and 10.9 minutes for the cultivar MG 1177; 214.2 °C and 8.8 minutes for MG 0188; and 240 °C and 7 minutes for Icatu 2944, showing the potential for traditional consumption and the production of instant coffee.

Keywords : RCCD; Coffee quality; Instant coffee.

        · abstract in Portuguese     · text in English     · English ( pdf )