Efeito da procedência e embalagem nas características físico-químicas de café torrado e moído

Abstract

The coffee is one of the most famous beverages in the world. Its consumption can be in its own or can be added to other beverages to make a different final product. Londrina was once a massive coffee bean producer and until today it’s remembered for this fact. Nowadays the demand for establishments that serve high quality products derived from coffee has increased. However, the quality of roasted coffee beans can vary from brand, region, the grain quality and the quality of the entire process involving planting to their final product. Were evaluated five roasted coffee brands from the states of São Paulo, Minas Gerais, Rio Grande do Sul and Paraná. These analyzes provide information about the quality of the final product that is sold in Londrina region. All analyzes were conducted on the campus of Federal Technological University of Paraná, in which were evaluated moisture contents, titratable acidity, ash, water activity, soluble solids and pH. All samples were kept under the same conditions and differences between them are only variables from the grain of each brand, in which two were vacuum packed and three non-vacuum packed. With these results, the region is not the main factor to influnce the quality of the product. However, the quality of the process makes a huge difference in the final product. The vacuum packed coffee brands had good results with humidity and water activity.