Influência da torra sobre a aceitação da bebida café
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Data
2009-09
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Revista Ceres
Resumo
O café é um dos poucos produtos agrícolas valorizado com base em parâmetros qualitativos, em que quanto melhor for a qualidade maior será o preço obtido. Essa qualidade, contudo, é dependente de diversos fatores que se relacionam em todas as etapas da sua produção, desde a escolha da variedade ou de cultivar a ser plantada até o preparo da bebida. A torração é uma etapa muito importante para a qualidade do café, estando diretamente relacionada à aceitação da bebida. O presente trabalho teve por objetivo avaliar a aceitação ou preferência das bebidas tipo mole, dura e rio de café submetidas a três diferentes tipos de torra (clara, expresso e escura). Foi realizado um teste de aceitação com 65 consumidores de café, utilizando-se uma escala hedônica de nove pontos, sendo avaliados separadamente a cor, o aroma, o sabor e a impressão global. Os resultados foram avaliados por meio do Mapa de Preferência Interno (MDPREF). As amostras de torra escura, independentemente do tipo de bebida, foram de maior preferência dos consumidores em relação aos atributos cor, aroma, sabor e impressão global. As de torra clara, rio/expresso e dura/expresso, de acordo com os consumidores, tiveram menor preferência quanto à cor. Para os atributos aroma, sabor e impressão global as amostras de torra clara e rio/expresso foram menos aceitas.
The coffee is one of the few agricultural products that it is valued with base in qualitative parameters, in that as better the larger quality will be the obtained price. This quality, however, it is dependent of several factors that link in all the stages of the production of the coffee, from the choice of the variety or cultivars to be planted until the preparation of the beverage. The roasting is a very important stage for the quality of the coffee being directly related the acceptance of the beverage. The present work had for objective to evaluate the acceptance of the drink coffee of the type's soft, hard and "rio" was submitted to three different types of roast (light, express and dark). An acceptance test was accomplished with 65 consumers of coffee using a hedonic scale of nine points, being evaluated the color, the aroma, the flavor and the global impression. The results obtained were analyzed by Internal Preference Map (PREFMD). The samples of roast dark independent of the class were of the consumers larger preference in relation to the attributes color, aroma, flavor and overall. The samples of roast light, "rio"/express and hard/express, in agreement with the consumers they had smaller preference? as the color. For the attributes aroma, flavor and overall the samples of roast light and "rio"/express were less accept.
The coffee is one of the few agricultural products that it is valued with base in qualitative parameters, in that as better the larger quality will be the obtained price. This quality, however, it is dependent of several factors that link in all the stages of the production of the coffee, from the choice of the variety or cultivars to be planted until the preparation of the beverage. The roasting is a very important stage for the quality of the coffee being directly related the acceptance of the beverage. The present work had for objective to evaluate the acceptance of the drink coffee of the type's soft, hard and "rio" was submitted to three different types of roast (light, express and dark). An acceptance test was accomplished with 65 consumers of coffee using a hedonic scale of nine points, being evaluated the color, the aroma, the flavor and the global impression. The results obtained were analyzed by Internal Preference Map (PREFMD). The samples of roast dark independent of the class were of the consumers larger preference in relation to the attributes color, aroma, flavor and overall. The samples of roast light, "rio"/express and hard/express, in agreement with the consumers they had smaller preference? as the color. For the attributes aroma, flavor and overall the samples of roast light and "rio"/express were less accept.
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Coffea arabica L., Mapa de Preferência Interno