Beans Sensory Evaluation
Mostrando 1-12 de 16 artigos, teses e dissertações.
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1. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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2. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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3. EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE
ABSTRACT The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted
Eng. Agríc.. Publicado em: 2020-04
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4. Milled rice quality evaluation during storage under different temperature conditions.
Most of Brazilian consumers prefer to eat soft and fluffy cooked rice, especially when it is stored under refrigeration and re-heated. After harvest, some rice varieties, mainly from lowland system, need some weeks or months to reach the desirable cooking grain quality and normally the chemical and sensory analyses take place right after harvest. In order to
INTERNATIONAL RICE CONGRESS. Publicado em: 2011
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5. PERFIL SENSORIAL E ACEITABILIDADE DO CONSUMIDOR PARA BLENDS DE BEBIDAS DE CAFÉ PREPARADAS COM GRÃOS ARÁBICA (Coffea arabica L.) E CONILON (Coffea canephora P.). 2010. / SENSORY PROFILE AND ACCEPTANCE OF THE CONSUMER TO BLENDS OF COFFEE BEVERAGE PREPARED WITH ARABICA BEANS (Coffea arabica L.) AND CONILON (Coffea canephora P.). 2010.
O café tem sido uma das bebidas mais consumidas no mundo e as duas variedades de maior importância econômica são o café arábica (Coffea arábica L.) e o conilon (Coffea canephora P.). O café arábica possui aroma intenso, sabor, corpo e acidez variados, sendo considerado de melhor qualidade e tem, por consequência, valor de mercado mais alto. Diferen
Publicado em: 2010
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6. Avaliação dos constituintes voláteis do café submetido a diferentes tratamentos pós-colheita pela análise de suas características físicas, químicas e sensoriais / Evaluation of volatile constituents of coffee submitted to different post-harvest treatments through analysis of physical, chemistry and sensorial characteristics
This present work had as objective to evaluate the physical and chemical characteristics of coffee under different post-harvest processing in order to relate them with the sensory analysis. The fruits of coffee were harvested in Araponga MG Brazil, and part of them were peeled and taken to the laboratory of physical properties at the Federal University of Vi
Publicado em: 2009
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7. Contribuição a melhoria de qualidade de produtos de cacau no Brasil, por meio da caracterização de derivados de cultivares resistentes a vassoura-de-bruxa e de sementes danificadas pelo fungo / Contribution to the improvement of the quality of cocoa derived products in Brazil, through characterization of products from cultivars resistant to "witches broom" and from seeds damaged by the fungus
The aim of this study was to contribute with the Brazilian Genetic Improvement Program of cocoa by processing and characterizing the main cocoa-derived products from nine clones studied and used commercially in Bahia due to their resistance to ?witches? broom?: CEPEC 42, EET 397, TSA 654, TSA 656, TSAN 792, TSH 516, TSH 565, TSH 774, TSH 1188 and Comum cocoa
Publicado em: 2009
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8. Quality of coffee (Coffea arabica L.) pre-processed in coconut / Qualidade de café (Coffea arabica L.) pré-processado por via seca
The maturity stage physiological of coffee fruit after their harvest may influence on the physiological quality of grains and the final quality of coffee drink, mainly because of their peculiarities. The objective of this study was to verify some aspects of pre-process of coffee in coconut, harvesting at different percentages of cherry maturation stage, rela
Publicado em: 2009
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9. Discriminação de espécies de café (Coffea arabica e Coffea canephora) pela composição de diterpenos
Brazil is the major coffee producing and exporting country and the most important species are Coffea arabica and Coffea canephora (robusta). Because of its lower commercial value the robusta coffee is often blended to arabica, but presents inferior quality and acceptability. Visual indicators are eliminated after roasting and grinding, so an alternative meth
Publicado em: 2008
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10. CARACTERÃSTICAS QUÃMICAS, FÃSICO-QUÃMICAS E SENSORIAL DE GENÃTIPOS DE GRÃOS DE CAFÃ ( Coffea arabica L. ) / Chemical, physical-chemical and sensory characteristics of coffee beans (Coffea arabica L) genotypes.
The objective of this study was to verify the chemical, physico-chemical and sensory characteristics of the grains of 21 cultivars of Coffea arabica L. and Coffea canephora Pierre. Thus the fruits from coffee fields, located in the Experimental Farm in PatrocÃnio, in Minas Gerais State, Alto ParanaÃba Region, were collected, washed and peeled. Subsequently
Publicado em: 2008
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11. Qualidade de feijões de cor (Phaseolus vulgaris)
O objetivo do trabalho foi avaliar as características físicas, químicas e sensoriais de feijão comum (Phaseolus vulgaris) variedades Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri e IAPAR 31. Os grãos crus das amostras de feijão estudadas apresentaram diferenças em relação ao tamanho, dureza, composição centesimal, teores de minerais e cor.
Publicado em: 2006
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12. Impacto aromático dos componentes voláteis do café soluvél : uma abordagem analítica e sensorial
A aplicação de métodos instrumentais e analíticos cada vez mais sofisticados tem aprimorado a avaliação objetiva do aroma, característica determinante da qualidade de alimentos e de sua aceitabilidade, tendo sido detectados mais de oitocentos componentes voláteis no café torrado, mas com escassa informação disponível para café solúvel. Atualmen
Publicado em: 2006