Estudo de parâmetros tecnológicos do blend de café (Coffea arabica L.) com mucuna preta (Stilozobium aterrimum Pip. et Tracy).

Abstract

In this work a study of the technological characteristics of the color features, physicalchemical properties, grain measurements and sensorial aspects of the Arabic coffee ("in natura" and toasted), "mucuna preta" ("in natura" and toasted), as well as the coffee blends with 10, 15 e 20 % of "mucuna preta", toasted in two different graduations (light and dark). According to the values of the color, corresponding to L* (luminosity), a* (red) e b* (yellow) of the coffee "in natura" and mucuna, classified due to its appearance as "clear" and "dark", there were no statistical differences. Considering the technological properties, protein, lipídeos, fibers, ashes, pH, and water content, of the coffee blends at the different proportions, the values of its contents varied between 17,27 a 19,44%; 14,93 a 14,74%; 14,16 a 16,4%; 4,8 to 4,90%; 5,7 a 6,4 and 2,42 to 3,02%, respectively. The acidity content of the coffee blends with 10, 15 e 20% of "mucuna preta" toasted and classified as mentioned earlier was between 145,73 to 191,38 ml NaOH 0,1N/I00g, respectively. The density of the prepared coffee drink with coffee blends in its proportions of 10, 15 and 20% of "mucuna preta" at the temperatures of 60, 70 and 80°C was between 0,975 and 0,992g/cm3. The coffee blends with 10, 15 and 20% of "mucuna preta", toasted and already classified were located in the sieve, with the biggest ray, corresponding to +20 of the Tyler system, and resulting to a mass fraction of 77, 28 a 84,26%. The coffee blend with 10% of "mucuna preta" toasted and classified as "dark" was the one, which has the most resembled taste of the traditional coffee.