Análise da padronização dos cafés comercializados em Ponta Grossa-PR em função do grau de torra e de suas propriedades físico-químicas

Abstract

Coffee is the second most consumed beverage in the world, standing out for its broad global presence and the emergence of new market niches. Its composition varies according to the processing method and degree of roasting, factors that directly influence its sensory characteristics by altering pH, caffeine levels, chlorogenic acids, and polyphenols. Because it is a product whose economic value strongly depends on quality, improving the final standard of coffee is essential for achieving better prices. This study aimed to determine analytical parameters of coffees commercialized in the city of Ponta Grossa, Paraná, seeking to understand the influence of roasting processes on the final coloration and the physicochemical properties of the product. Considering that roasting is one of the most important stages in determining coffee quality, samples from three brands with different roast classifications were analyzed to identify possible variations resulting from this process. The methodologies were carried out according to standard techniques, and the physicochemical analyses included the determination of extract color index, ash content, moisture, titratable acidity, and water activity. Based on these results, it was possible to establish relationships between roast degree and the observed changes in physicochemical characteristics, assess differences in these parameters among the different brands, and examine correlations between luminosity indices and the other evaluated parameters. The coffees marketed in the city of Ponta Grossa, Paraná, showed satisfactory quality, with variations associated with roast degree and sensory factors. The Agtron scale and the ABIC Seal proved essential for standardizing and informing consumers, although new evaluation criteria are still needed.