Enriquecimento do café torrado e moído com sais de cálcio

• Ano de defesa: 2013
• Autor(a) principal: Paula, Luana Nascimento de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Londrina; Programa de Pós-Graduação em Tecnologia de Alimentos
• Palavras-chave em Português: Café - Preparo; Fosfato de cálcio; Coffee - Brewing; Calcium phosphate
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/618

Since coffee is one of the most consumed beverages in Brazil and calcium is a fundamentally important micronutrient for humans, current research focused on the enrichment of coffee with calcium, and on its quantification and sensorial evaluation, and also choose the filter to prepare. Six water-soluble salts were used to select the best beverage with calcium. The opinion of two coffee experts, who defined three samples highly similar to traditional coffee featuring calcium citrate malate, calcium phosphate and calcium carbonate was taken into consideration. The amount of calcium was determined by atomic absorption spectrometry for three beverages with the best results. The samples also underwent a sensorial test to verify acceptability by 50 non-trained coffee tasters. The latter comprised 66% females 4% did not like coffee and 13% did not usually drink it. There was no difference between the preparations with the filters tested. Analysis of Variance showed no significant difference among the three samples (p=0.13) with approximately 6, which corresponded to I somewhat liked it. However, tasters´ opinions were divergent (p<0.001). Calcium citrate malate salt showed highest calcium amount in the beverage and therefore the highest solubility in water when compared to that of other calcium salts. Coffee types had calcium rates higher by 77.5%, 61.8% and 62.0% respectively for salts calcium citrate malate, calcium phosphate and calcium carbonate, when compared to traditional coffee beverage.