<b>Quality of coffee cultivated in Campos Gerais, Minas Gerais

Authors

  • Polyanna Alves Silva Faculdade de Ciências e Tecnologias de Campos Gerais
  • Maria Goreti de Oliveira Faculdade de Ciências e Tecnologias de Campos Gerais
  • Poliana de Oliveira Coelho Faculdade de Ciências e Tecnologias de Campos Gerais
  • Juliana Aparecida Candido da Silva Faculdade de Ciências e Tecnologias de Campos Gerais

DOI:

https://doi.org/10.4025/actascitechnol.v38i1.26445

Keywords:

Coffea arabica, physical and chemical analysis, raw coffee, roasted coffee

Abstract

Coffee quality can be defined as a set of physical, chemical, sensory and safety attributes that meet consumer taste preferences. Coffea arabica is the most cultivated species, accounting for 70% national and world production of coffee. The present study analyzed 6 coffee samples from 6 different regions in the municipality of Campos Gerais, subjected to the treatments raw and roasted, in order to assess their physical and chemical quality based on the parameters of titratable acidity, pH, moisture, soluble solids content and caffeine content. All the samples met the standard of at least one of the quality parameters studied. The best value of total acidity in roasted coffee was observed in the Grupiara region. The raw coffee of the Galo region presented the best quality as to the pH. The sample of the Prata region showed the highest caffeine content related to the quality of raw and roasted coffee, the best content for total acidity for raw coffee and the best pH value for roasted coffee. Therefore, the coffee of the Prata region is considered the best quality coffee analyzed in this study.

 

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Author Biographies

Polyanna Alves Silva, Faculdade de Ciências e Tecnologias de Campos Gerais

Professora Doutora da Faculdade de Ciências e Tecnologias de Campos Gerais, FACICA.

Maria Goreti de Oliveira, Faculdade de Ciências e Tecnologias de Campos Gerais

Bióloga- Mestre em Ecologia e Tecnologia Ambiental - PPGETA
BIOGEN - Laboratório de Biotecnologia Ambiental e Genotoxicidade

Universidade Federal de Alfenas - UNIFAL

 

Poliana de Oliveira Coelho, Faculdade de Ciências e Tecnologias de Campos Gerais

Coordenadora do Curso de Ciências Biológicas da Faculdade de Ciências e Tecnologias de Campos Gerais, FACICA.

Juliana Aparecida Candido da Silva, Faculdade de Ciências e Tecnologias de Campos Gerais

Coordenadora do Curso de Farmácia da Faculdade de Ciências e Tecnologias de Campos Gerais, FACICA.

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Published

2016-01-01

How to Cite

Silva, P. A., Oliveira, M. G. de, Coelho, P. de O., & Silva, J. A. C. da. (2016). <b>Quality of coffee cultivated in Campos Gerais, Minas Gerais. Acta Scientiarum. Technology, 38(1), 1–5. https://doi.org/10.4025/actascitechnol.v38i1.26445

Issue

Vol. 38 No. 1 (2016)

Section

Food Science and Technology

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