USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK

Authors

  • Lara Santana Fernandes
  • Bruna Giaretta Martins
  • Juliana Lane Paixão
  • Lara Stela Mendes Lustoza
  • Daniel Mariano Leite

DOI:

https://doi.org/10.13083/reveng.v19i6.317

Keywords:

análise sensorial, grãos de café, pós–colheita

Abstract

The use of açai seed in coffee-based drink is proposed as an alternative to reducing the environmental impact and for adding value to açai agro-industry waste. The objective of the conduct of this study was to evaluate the use of the seed of acai, a byproduct of the processing of fruits, to produce a coffee-based drink and acai seed. We performed the roasting and grinding the açai seeds and coffee grains, we analyzed the drink sensory on concentrations (0, 25, 50, 75 and 100%) from açai seed, performed the analysis of polyphenols from sample drink better sensory acceptance and control samples (0 and 100% açai seed) and did the analysis of minerals in the sample of drink that had the greater acceptability and of control samples. The sensory analysis showed that the sample containing 25% açai seeds was better received, but had lower content of total polyphenols compared to drink 100% coffee. Some minerals do not differ ststiscally at 1%. The addition of seeds at low concentrations in acai-based drink coffee proved to be a viable alternative to use of this waste.

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Published

2011-12-23

How to Cite

Fernandes, L. S., Martins, B. G., Paixão, J. L., Lustoza, L. S. M., & Leite, D. M. (2011). USE OF AÇAI SEEDS TO PREPARE COFFEE BASED DRINK. Engineering in Agriculture, 19(6), 510–515. https://doi.org/10.13083/reveng.v19i6.317

Issue

Vol. 19 No. 6 (2011)

Section

Agricultural products storage and processing

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