Evaluative study of coffee quality marketed in the city of campos gerais, MG
International Journal of Development Research
Evaluative study of coffee quality marketed in the city of campos gerais, MG
Received 16th August, 2018; Received in revised form 29th September, 2018; Accepted 20th October, 2018; Published online 28th November, 2018.
Copyright © 2018, Polyanna Alves Silva et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Consumed worldwide, coffee is a very popular drink, with distinctive aroma and flavor. Coffee beverage is produced from ripe fruit of known species of the genus Coffea, in which Coffeaarabica, Coffealiberica and Coffearobusta stand out. Coffee quality is defined by a set of physical, chemical, sensory and safety attributes, able to meet the taste of different types of consumers. This study analyzed six samples of coffees, three with registration: Sample A, Sample B and Sample C, and three without registration of ANVISA: Sample A. Sample B and Sample C. In the physical chemical results, values ranging from 5.91% to 6.60% for pH were obtained; 10.0% to 10.8%, total soluble solids; 1.63NaOH 0.1M.100g-1to 2.60NaOH 0.1M.100g-1, titratable total acidity; 0.31% to 0.46%, caffeine; 1.75% to 4.77%, moisture and 1.05 CI to 1.64 CI, coloring index.
