Sensory and physiological quality of arabic coffee under different fermentation times
The value of coffee presents a significant increase influenced by the improvement of the beans quality, so that a coffee made by beans with an inferior quality has a lower acceptance in the market and a reduction in therms of commercialization value. The different time of fermentation of the coffee...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Uberlândia
2020-02-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/43255 |
| _version_ | 1819085832152154112 |
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| author | Kênia Barbosa do Carmo Jéssica Conceição Barbosa do Carmo Marcelo Rodrigo Krause Guilherme Peterle |
| author_facet | Kênia Barbosa do Carmo Jéssica Conceição Barbosa do Carmo Marcelo Rodrigo Krause Guilherme Peterle |
| author_sort | Kênia Barbosa do Carmo |
| collection | DOAJ |
| description | The value of coffee presents a significant increase influenced by the improvement of the beans quality, so that a coffee made by beans with an inferior quality has a lower acceptance in the market and a reduction in therms of commercialization value. The different time of fermentation of the coffee in water can give rise to different beverage and physiological quality of its seeds, and may interfere in its commercialization value and in the production of seedlings in nurseries. The target of this study was to identify the best time of fermentation of the beans and seeds of Arabic coffee in the region of Mutum-MG, aiming to obtain a better quality of the drink and a better physiological quality of the seeds. The experimental design was completely randomized with seven treatments, 0, 6, 12, 18, 24, 30 and 36 hours of fermentation in water. Four replicates per treatment were used. Each repetition consisted in ten liters of coffee. The samples were submitted to a drying process in covered suspended terrarium until reaching 12% moisture. The evaluations consisted in the realization of these sensorial analysis (AS); % water content (%U); electrical conductivity (EC); first germination count (FCG); percentage of germination (%G); total fresh mass (TFM); total dry mass (TDM) and radicle length (RL). The 18 hours fermentation time provided a better quality of coffee drink obtaining a score of 84 points and also resulted in a higher physiological quality of the seeds. Excess fermentation impaired the quality of the drink and physiological quality. |
| first_indexed | 2024-12-21T21:10:37Z |
| format | Article |
| id | doaj.art-882b525905a84930aeb1008760507ae4 |
| institution | Directory Open Access Journal |
| issn | 1981-3163 |
| language | English |
| last_indexed | 2024-12-21T21:10:37Z |
| publishDate | 2020-02-01 |
| publisher | Universidade Federal de Uberlândia |
| record_format | Article |
| series | Bioscience Journal |
| spelling | doaj.art-882b525905a84930aeb1008760507ae42022-12-21T18:50:09ZengUniversidade Federal de UberlândiaBioscience Journal1981-31632020-02-0136210.14393/BJ-v36n2a2020-4325543255Sensory and physiological quality of arabic coffee under different fermentation timesKênia Barbosa do CarmoJéssica Conceição Barbosa do CarmoMarcelo Rodrigo KrauseGuilherme PeterleThe value of coffee presents a significant increase influenced by the improvement of the beans quality, so that a coffee made by beans with an inferior quality has a lower acceptance in the market and a reduction in therms of commercialization value. The different time of fermentation of the coffee in water can give rise to different beverage and physiological quality of its seeds, and may interfere in its commercialization value and in the production of seedlings in nurseries. The target of this study was to identify the best time of fermentation of the beans and seeds of Arabic coffee in the region of Mutum-MG, aiming to obtain a better quality of the drink and a better physiological quality of the seeds. The experimental design was completely randomized with seven treatments, 0, 6, 12, 18, 24, 30 and 36 hours of fermentation in water. Four replicates per treatment were used. Each repetition consisted in ten liters of coffee. The samples were submitted to a drying process in covered suspended terrarium until reaching 12% moisture. The evaluations consisted in the realization of these sensorial analysis (AS); % water content (%U); electrical conductivity (EC); first germination count (FCG); percentage of germination (%G); total fresh mass (TFM); total dry mass (TDM) and radicle length (RL). The 18 hours fermentation time provided a better quality of coffee drink obtaining a score of 84 points and also resulted in a higher physiological quality of the seeds. Excess fermentation impaired the quality of the drink and physiological quality.http://www.seer.ufu.br/index.php/biosciencejournal/article/view/43255postharvest.beverage.specialty coffee. |
| spellingShingle | Kênia Barbosa do Carmo Jéssica Conceição Barbosa do Carmo Marcelo Rodrigo Krause Guilherme Peterle Sensory and physiological quality of arabic coffee under different fermentation times Bioscience Journal postharvest. beverage. specialty coffee. |
| title | Sensory and physiological quality of arabic coffee under different fermentation times |
| title_full | Sensory and physiological quality of arabic coffee under different fermentation times |
| title_fullStr | Sensory and physiological quality of arabic coffee under different fermentation times |
| title_full_unstemmed | Sensory and physiological quality of arabic coffee under different fermentation times |
| title_short | Sensory and physiological quality of arabic coffee under different fermentation times |
| title_sort | sensory and physiological quality of arabic coffee under different fermentation times |
| topic | postharvest. beverage. specialty coffee. |
| url | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/43255 |
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