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The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee Ciênc. Tecnol. Aliment.
Fernandes,Maria de Fátima Caixeta; Silva,Adriano Bortolotti da; Oliveira,Nelma de Mello Silva; Miranda,José Messias.
Organic coffee is characterized by being produced without the use of chemical products and by having a similar or superior quality in comparison to that of coffee produced by traditional methods. The production of organic coffee does not include the use of highly soluble nutrients, which makes consumers concerned with environmental issues and healthy eating habits realize its true value. This paper aims to analyze the influence of harvesting, peeling and drying on the quality of organic coffee, in order to present the best way of producing high quality coffee. Samples of organic coffee were harvested by both conventional and selective ways, and some were peeled. They were then dried on concrete patio and on suspended terraces. The beans were analyzed for...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Parchment coffee; Postharvest; Beverage; Quality.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200002
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