Abstract
ABSTRACT Around 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brews. Steam treatment has been reported as an alternative to improve the cup quality of coffee products. This research aimed to study the feasibility of using steamed Robusta PVA beans in instant coffee products. After the steam treatment (2 bar for 3 min), the Robusta PVA was dried, roasted, subjected to extraction in a pilot plant, and freeze-dried. The steamed and untreated Robusta PVA materials (raw, roasted, and instant coffees) and blends of instant Arabica coffee with PVA were characterized. The steamed Robusta PVA instant coffee presented 7.01 g caffeine and 8.74 g total chlorogenic acids in 100 g product. Instant coffee blends with 30% and 50% of steamed Robusta PVA in Arabica coffee were studied. A sensory difference between blends with steamed and untreated Robusta PVA was only perceived by the addition of 50% PVA. The blend with 50% of steamed coffee was preferred and well accepted (average grade of 7.9 on a 10-scale). The use of steamed Robusta PVA coffee (under mild steam treatment conditions, 2 bar/3 min) in instant coffee was viable, and it was obtained an instant coffee to be used in a blend with 50% of Arabica coffee with a good profile of bioactive compounds and sensory acceptance.
Highlights
Brazil is the world’s largest producer and exporter of coffee, producing the two main economically relevant species, Coffea arabica (Arabica coffee) and Coffea canephora (Robusta coffee)
This study aimed to study the feasibility of using steamed Robusta production corresponds to defective beans (PVA) coffee in instant coffees
Since the product was intended for blends, we studied the proportions previously reported by our research group for roasted coffee blends (Kalschne et al, 2018)
Summary
Brazil is the world’s largest producer and exporter of coffee, producing the two main economically relevant species, Coffea arabica (Arabica coffee) and Coffea canephora (Robusta coffee) In this year, Brazil exported over 30.7 million bags of 60 kg of coffee products, of which. Black beans are due to microbial fermentation when over-ripening fruits that fall during harvest remain in the soil; sour beans occur due to lack of water during fruit development or abnormal fermentation of coffee beans. These two defects are associated with acid taste. From harvesting immature fruits, can lead to astringency, and bitter or metallic flavor (Bandeira et al, 2009; Bee et al, 2005; Toci; Farah, 2014)
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