28 documents found, page 1 of 3
MAIN MINERALS AND ORGANIC COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEE: AN...
Kalschne,Daneysa Lahis; Silva,Nathalia Karen; Canan,Cristiane; Benassi,Marta de Toledo; Flores,Eder Lisandro Moraes; Leite,Oldair DonizeteCoffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca, Mn, Mg, K, Zn, and Fe minerals, caffeine, 5-caffeoylqu...
Estabilidade física e química de hidrolisados proteicos de okara microencapsula...
Justus,Ariana; Benassi,Marta de Toledo; Ida,Elza Iouko; Kurozawa,Louise EmyResumo A microencapsulação é um processo indicado para proteger substâncias que são susceptíveis à degradação ou redução da sua funcionalidade por causa de diferentes reações, por exemplo, oxidação, hidrólise, entre outras. O objetivo deste estudo foi avaliar o efeito da microencapsulação, usando como materiais de parede maltodextrina ou amido modificado, sobre a estabilidade de hidrolisados proteicos de okara....
Kahweol and cafestol in coffee brews: comparison of preparation methods
Wuerges,Karla Leticia; Dias,Rafael Carlos Eloy; Viegas,Marcelo Caldeira; Benassi,Marta de ToledoABSTRACT The profile of bioactive compounds in coffee brews depends on the coffee bean species and varieties, harvesting and post-harvesting practices, roasting processes, and also on the brewing method. The present research aimed to study the contents of cafestol and kahweol - coffee diterpenes with a known impact on human health - comparing coffee beverages prepared using common brewing methods (filtered, esp...
Characterization of Roasted Coffea arabica Species by the Relationship Between ...
Zanin,Rodolfo Campos; Kitzberger,Cíntia Sorane Good; Benassi,Marta de ToledoAbstract Commercial roasted and ground coffees are usually blends of Coffea arabica and Coffea canephora. Considering the differences in price and sensory characteristics between these two species, the identification of the presence of each species in commercial blends is of great interest. The aim of this study was to describe typical profiles of caffeine and diterpenes (kahweol and cafestol) contents and the ...
Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects
Reis,Tamiris Aparecida Diniz dos; Conti,Antonio José de; Barrientos,Eliseo Alexander López; Mori,André Luiz Buzzo; Benassi,Marta de ToledoABSTRACT Around 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brews. Steam treatment has been reported as an alternative to improve the cup quality of coffee products. This research aimed to study the feasibility of using steamed Robusta PVA beans in instant coffee products. After the steam treatment (2 bar for 3 min), the Robusta PVA was drie...
Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
Mori,André Luiz Buzzo; Garcia,Aline de Oliveira; Ferrão,Maria Amélia Gava; Fonseca,Aymbiré Francisco Almeida da; Ferrão,Romário GavaAbstract: The objective of this work was to present a sensory description of conilon coffee (Coffea canephora) brews produced from genotypes developed for the state of Espírito Santo, Brazil. The genotypes 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' were evaluated. Nine samples from three clones (genotypes) of each cultivar, from two different regions of the state, were analyzed. A panel of tasters for...
SAPONIFICAÇÃO ASSISTIDA POR MICRO-ONDAS NA EXTRAÇÃO DE DITERPENOS EM CAFÉ ARÁBI...
Bianchin,Mirelli; Yamashita,Fabio; Benassi,Marta de ToledoThe extraction of kahweol and cafestol involves saponification reaction. This step is important for the efficiency of the extraction as the diterpenes are susceptible to structural changes during hydrolysis. The microwave-assisted saponification has been successfully used in different matrices, but there is no previous report of the use of this technique in the saponification of diterpenes. Therefore, the effec...
Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the ...
Mamede,Maria Eugênia de Oliveira; Kalschne,Daneysa Lahis; Santos,Adriana Pereira Coelho; Benassi,Marta de ToledoMixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B), pineapple (C), jabuticaba (D), mango (E) and cashe...
Efeito das informações e características da embalagem na expectativa e aceitaçã...
Francisco,Julyene Silva; Santos,Ana Carolina Forgati dos; Benassi,Marta de ToledoFoi recentemente lançado, no Brasil, um café solúvel adicionado de café torrado e moído micronizado (finamente moído), mas não se observaram na literatura trabalhos que avaliem a reação do consumidor brasileiro frente a esse novo conceito de produto. Assim, o objetivo do estudo foi verificar o impacto das informações e das características da embalagem sobre a expectativa e aceitação de um café solúvel adicionad...
Correlation, by multivariate statistical analysis, between the scavenging capac...
Vissotto,Lizziane Cynara; Rodrigues,Eliseu; Chisté,Renan Campos; Benassi,Marta de Toledo; Mercadante,Adriana ZerlottiThe contents of total phenolic compounds (TPC), total flavonoids (TF), and ascorbic acid (AA) of 18 frozen fruit pulps and their scavenging capacities against peroxyl radical (ROO), hydrogen peroxide (H2O2), and hydroxyl radical (OH) were determined. Principal Component Analysis (PCA) showed that TPC (total phenolic compounds) and AA (ascorbic acid) presented positive correlation with the scavenging capacity ...