Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33675
metadata.artigo.dc.title: Development and application of biopolymer coatings to specialty green coffee beans: Influence on water content, color and sensory quality
metadata.artigo.dc.creator: Ferreira, Laura Fonseca
Abreu, Giselle Figueiredo de
Lago, Amanda Maria Teixeira
Figueiredo, Luisa Pereira
Borém, Flávio Meira
Martins, Maria Alice
Borges, Soraia Vilela
Dias, Marali Vilela
metadata.artigo.dc.subject: Application of edible coatings
Coffee quality
Conservation of beans
Edible biopolymers
Aplicação de revestimentos comestíveis
Qualidade do café
Conservação de feijão
Biopolímeros comestíveis
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Oct-2018
metadata.artigo.dc.identifier.citation: FERREIRA, L. F. et al. Development and application of biopolymer coatings to specialty green coffee beans: Influence on water content, color and sensory quality. LWT, [S. l.], v. 96, p. 274-280, Oct. 2018.
metadata.artigo.dc.description.abstract: Edible biopolymers are used as barrier coatings to preserve food products quality, but they have never been studied for use with green coffee beans. In the present work, biopolymeric coatings were developed and characterized in order to determine the treatment that would best retain the physical and sensorial properties of green coffee beans. The factors investigated were the type of biopolymer (starch and chitosan), pre-drying time (1 and 3 h) of the suspensions in an oven, and the number of immersions (1 and 2) of the green coffee beans in the suspensions. Tests were performed on coated beans (color and water content), films (contact angle with water and moisture), suspensions (rheological behavior after pre-drying), and beverages obtained from coated and roasted coffee beans (sensory quality). Contact angle and moisture analyses revealed that starch resulted in higher resistance to moisture than did chitosan treatments. Pre-drying for 3 h changed only the viscosity resulting from starch-based treatment. The treatment that entailed the use of starch, 3 h of pre-drying, and one immersion was the one that best retained color and water content characteristics of coated green coffee beans compared to control (uncoated green coffee beans). Moreover, neither biopolymer altered the sensory quality.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S0023643818304511#!
http://repositorio.ufla.br/jspui/handle/1/33675
metadata.artigo.dc.language: en_US
Appears in Collections:DEA - Artigos publicados em periódicos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.