Propriedades funcionais da casca do café (Coffea arábica)
Many industrially generated wastes have excellent technological potential because they are rich in nutrients. Coffee, a valued fruit traded worldwide by production volume and consumption. The coffee hull represents 30% of the fruit. In addition to being the largest volume residue, it is the most nut...
| Autor principal: | Zapateiro, Isabela Navarro |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6716 |
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| Resumo: |
Many industrially generated wastes have excellent technological potential because they are rich in nutrients. Coffee, a valued fruit traded worldwide by production volume and consumption. The coffee hull represents 30% of the fruit. In addition to being the largest volume residue, it is the most nutritious value of coffee processing. The objective of this work was to characterize the coffee husk meal in relation to its functional properties and to optimize a pectin extraction methodology, besides rheologically evaluating the pectin obtained. Water absorption capacity, oil retention capacity and the absorption capacity of organic coffee husk molecule were determined. The color was determined by instrumental measurement. The investigation of the coffee bark pectin extraction method was based on different conditions of sample: extraction solution (1:10 and 1:25), acids (citric and hydrochloric), temperatures (50 and 95 ºC) and time of extraction. extraction (1.5 or 3 h). The evaluated response was the percent yield. From the best condition obtained, the rheological properties were evaluated at two temperatures (25 and 45 ºC) and the activation energy for the viscosity was calculated. The coffee husk had an average water holding capacity (CRA) of 3.45 ± 0.31 g water / g sample, an average oil holding capacity (CRO) of 3.98 ± 0.05 g oil / g g sample and an organic molecule absorption capacity (CAMO) of 2.76 ± 0.73 g oil / g sample. The instrumental color of the shell may be defined with an orange-yellow hue (L * = 41.52; a * = 10.84; b * = 31.27; C * = 33.09 and h * = 1.24). Regarding the extraction of pectin from coffee husk, a separation by centrifugation was adopted as a differential proposal in the classical pectin extraction methodology and the best experimental condition for pectin extraction from coffee husk was identified. Extraction results were considered lower in relation to the yield percentages found in the literature. The pectin gel obtained showed pseudoplastic rheological behavior, with decrease in viscosity from the increase of shear rate and temperature. |
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