PHYSICOCHEMICAL AND ORGANOLEPTIC EVALUATION OF ARABICA COFFEE SUBJECTED TO CONTROLLED FERMENTATION
DOI:
https://doi.org/10.31413/nat.v13i4.20393Keywords:
coffe, fermentation, ABTS, DPPH, FRAP, PolyphenolsAbstract
The objective of this study was to identify the independent effect of the addition of S. cerevisiae S33 and S04 strains and L. casei on the physicochemical attributes of green coffee. For both the quantification of total polyphenols and antioxidants, results were expressed as milligrams of gallic acid equivalent per milliliter of extract. For DPPH determination, FRAP was used as the Trolox standard.
According to the Tukey test (P < 0.05), there was no statistically significant difference in the present study for the determination of soluble solids (or Brix), pH, total polyphenols, antioxidants by ABTS, or antioxidants by FRAP. On the other hand, statistical differences were found in antioxidants using DPPH, as well as for organoleptic attributes, which show that the S. cerevisiae S-33 treatment with L. casei was characterized by greater sweetness, body, and acidity, presenting a high positive linear tension, presenting a direct association with these attributes. This may be due to the fact that coffee phenols are hydrophilic, which is why differences were observed for DPPH, which implies a determining aspect in the processes of determining antioxidants. and better sensory attributes through the addition of microorganisms.
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