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|metadata.artigo.dc.title:||Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process|
|metadata.artigo.dc.creator:||Evangelista, Suzana Reis|
Silva, Cristina Ferreir
Miguel, Maria Gabriela Pedrozo da Cruz
Cordeiro, Cecília de Souza
Pinheiro, Ana Carla Marques
Duarte, Whasley Ferreira
Schwan, Rosane Freitas
|metadata.artigo.dc.publisher:||Canadian Institute of Food Science and Technology|
|metadata.artigo.dc.identifier.citation:||EVANGELISTA, S. R. et al. Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process. Food Research International, Barking, v. 61, p. 183–195, Jul. 2014.|
|metadata.artigo.dc.description.abstract:||Coffee is an important commercial product to Brazilwith its consumption distributed globally. The aim of thiswork was to evaluate the potential of yeast strains as starter cultures for dry fermentation of washed and non-washed coffee beans. Four yeast strains (Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731) were inoculated separately inwashed and non washed coffee cherries and in the controlwas not added any of the starter cultures. The fruits inoculated were spread on trays and placed on a terrace until the coffee beans reached 11% of moisture. Samples were collected for evaluation of the persistence of the inoculum by PCR-DGGE, and for chemical composition by HPLC and GC-FID. Sensory analysis was performed using the Temporal Dominance of Sensations (TDS) methodology. In all tests the yeasts persisted until the end of fermentation. There was no propionic and butyric acid production in concentrations that could compromise the final quality of the beverage. Forty-eight volatile compounds were identified, somewere similar for green and roasted coffee. The most abundant class of compounds was alcohols (11–27%) followed by furan in roasted grains (~27%), and aldehydes (~13%) in green grains. The coffee inoculated with yeast showed sensations of flavors higher than the control coffee indicating increased sensory quality. The treatment with C. parapsilosis UFLA YCN448 showed dominance rate higher (near 1) for the sensation of caramel. In non-washed coffee those sensations were not pleasant in relation to the washed coffee, exceptwhen P. guilliermondii UFLA YCN731 was inoculated, suggesting that washing the fruit before the fermentation process positively influenced the final product quality. A coffee with special aroma of caramel, herbs and fruits could be produced using the starter cultures C. parapsilosis UFLA YCN448 and S. cerevisiae UFLA YCN727 in coffee processed by the dry method.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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