Preparo do café despolpado, cereja descascado e natural na região sudoeste da Bahia
2008; UNIVERSIDADE FEDERAL DE VIÇOSA; Volume: 55; Issue: 2 Linguagem: Inglês
ISSN
2177-3491
AutoresMatheus Vicente Lima, Henrique Duarte Vieira, Meire Lélis Leal Martins, Sílvia de Menezes de Faria Pereira,
Tópico(s)Coffee research and impacts
ResumoProcessing of depulped, peeled cherry and natural coffee from the southwest region of Bahia The experiment was conducted to evaluate the effect of different methods of coffee processing (natural, depulped, and peeled cherry) on physiochemical composition and sensorial characteristics of grains, in coffee farms of the Southwest Region of Bahia. The work was carried out in July and August of 2005, with the species Coffea arabica L., variety Catuai Amarelo. Grains were analyzed for color index, pH, electric conductivity, potassium lixiviation and cup proof. The experiment was arranged in a complete randomized design, with six repetitions. Natural coffees had the smallest pH values and color indices and the highest electric conductivity and potassium lixiviation, indicating this processing method as the most aggressive to cell membranes. There was, however, reduction in beverage quality only for one property. Depulped coffees and peeled cherries had coloration indices, electric conductivity, potassium lixiviation and cup proof similar. Depulped coffee had smaller pH than peeled
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