Silva P.A.,Rua Santa Terezinha |
de Oliveira M.G.,Rua Santa Terezinha |
Coelho P.O.,Rua Santa Terezinha |
da Silva J.A.C.,Rua Santa Terezinha
Acta Scientiarum - Technology | Year: 2016
Coffee quality can be defined as a set of physical, chemical, sensory and safety attributes that meet consumer taste preferences. Coffea arabica is the most cultivated species, accounting for 70% national and world production of coffee. The present study analyzed 6 coffee samples from 6 different regions in the municipality of Campos Gerais, subjected to the treatments raw and roasted, in order to assess their physical and chemical quality based on the parameters of titratable acidity, pH, moisture, soluble solids content and caffeine content. All the samples met the standard of at least one of the quality parameters studied. The best value of total acidity in roasted coffee was observed in the Grupiara region. The raw coffee of the Galo region presented the best quality as to the pH. The sample of the Prata region showed the highest caffeine content related to the quality of raw and roasted coffee, the best content for total acidity for raw coffee and the best pH value for roasted coffee. Therefore, the coffee of the Prata region is considered the best quality coffee analyzed in this study. © 2016, Eduem - Editora da Universidade Estadual de Maringa. All rights reserved.