Influência do processamento dos frutos de café na composição físico-química da casca.

Abstract

Brazil stands out as a major coffee producer, being a culture of great importance to the Brazilian economy, however, generating large amounts of waste during its processing. The main residue of coffee production is the coffee husk, with considerable amounts of proteins, fibers and minerals and has its main use as fertilizer in the plantation itself and used in animal feed. Despite all its nutritional potential, there are few studies that use coffee husks as human food, as well as the factors that influence its composition. In view of this, this work aimed to verify the influence of the process of obtaining the coffee husk, by the dry and wet method, on the physical-chemical composition of the obtained husk, aiming at the use of the husk with higher levels of nutrients in the development of food products. Coffee husks of the Coffea arabica species were obtained by the dry method, by the traditional method, dried on a terrace and those obtained by wet method were dried in a solar dryer and in a convective dryer at temperatures of 45°C and 80°C. Physicochemical analyzes of the peels were carried out, such as moisture, lipids, protein, mineral salts, fiber and caffeine. The results showed significant differences in the composition of the husk, being those obtained by dry process with higher values for fiber and those obtained by wet process with higher contents for lipids, minerals and protein. It is concluded that the process of obtaining the coffee husk influences its physicochemical composition.