Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4590
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dc.creatorEvangelista, Suzana Reis-
dc.creatorSilva, Cristina Ferreir-
dc.creatorMiguel, Maria Gabriela Pedrozo da Cruz-
dc.creatorCordeiro, Cecília de Souza-
dc.creatorPinheiro, Ana Carla Marques-
dc.creatorDuarte, Whasley Ferreira-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2014-11-06T13:33:12Z-
dc.date.available2014-11-06T13:33:12Z-
dc.date.issued2013-11-20-
dc.identifier.citationEVANGELISTA, 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.pt_BR
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S096399691300642X#pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4590-
dc.description.abstractCoffee 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.pt_BR
dc.languageenpt_BR
dc.publisherCanadian Institute of Food Science and Technologypt_BR
dc.rightsrestritopt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectCoffee fermentationpt_BR
dc.subjectStarter culturept_BR
dc.subjectYeastspt_BR
dc.subjectCoffee qualitypt_BR
dc.titleImprovement of coffee beverage quality by using selected yeasts strains during the fermentation in dry processpt_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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