SENSORY AND PHYSICOCHEMICAL EVALUATION OF TRADITIONAL POWDER COFFEE

Palavras-chave: coffee growing, consumer, internal preference map, quality

Resumo

Coffee is one of the most important products for the Brazilian economy. Due to this fact, its sensory acceptance is extremely important for both the consumer and the producer. The objective of this study was to evaluate the acceptance of six brands of traditional roasted coffee in the southern region of Minas Gerais. The samples were evaluated by 124 consumers through the following tests: acceptance for appearance, aroma, taste, texture and overall impression, ideal for bitter taste and body and, finally, purchase intention. In addition, colorimetric and soluble solids analyses were performed. According to the results obtained, sample D had the highest frequency of positive purchase intention, while sample A had the highest frequency of negative purchase intention. Sample F had the closest ideal bitter taste and, in relation to the body of the drink, sample C was considered the closest to the ideal. Sample F presented the highest acceptance for all attributes evaluated in the acceptance test.

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Biografia do Autor

Mariana Borges de Lima Dutra, IFSULDEMINAS - Campus Inconfidentes

Engenheira de Alimentos (UFV), Mestre em Ciência e Tecnologia de Alimentos (UFV) e Doutora em Alimentos e Nutrição (UNICAMP). Atualmente é docente do IFSULDEMINAS - Campus Inconfidentes e atua na área de análise sensorial, gestão da qualidade e desenvolvimento de novos produtos.

Publicado
2020-07-13
Como Citar
Moratto Silva, J., Yasbeck Oliveira, I., Maris Ribeiro Muller, N., Rinco, N. M., Lemes Zia, L., & Borges de Lima Dutra, M. (2020). SENSORY AND PHYSICOCHEMICAL EVALUATION OF TRADITIONAL POWDER COFFEE. REVISTA ENGENHARIA NA AGRICULTURA - REVENG, 28, 202-210. https://doi.org/10.13083/reveng.v28i.8581
Seção
Armazenamento e Processamento de Produtos Agrícolas