Abstract
Objective: The objective of this study was to process coffee leaves to obtain a product with greater added value. Theoretical Framework: In this study, the processing of coffee leaves was like the processing of yerba mate to produce chimarrão. The enzyme inactivation technique is applied prior to drying, the leaves are exposed to a flame for a short period. The yellowish-green color is more uniform among the group of inactivated leaves and indicates good efficiency at this stage. Method: The coffee leaves were divided into two groups for enzymatic inactivation in times of 60 seconds and 120 seconds. The leaves were dehydrated at a temperature of 60ºC for four hours. After drying, the material was ground, and colorimetric analysis was carried out (12 tasters participated in the sensory analysis). Results and Discussion: Statistical analysis demonstrated that there was no significant difference in the preference of the product served, with or without sugar. The importance of an integrated approach in the processing of coffee leaves is highlighted, considering the physical-chemical, sensorial aspects and including pharmacological effects beneficial to health Research Implications: The growing human search for a more balanced and healthy diet promotes the addition of functional and medicinal beverages to diet, creating a challenge. Originality/Value: The importance of an integrated approach in the processing of coffee leaves is highlighted, considering the physical-chemical, sensorial aspects and including pharmacological effects beneficial to health.
Published Version
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