<p>Na našim prostorima napitak crne kafe veoma je cijenjen i ima dugu tradiciju pripreme i konzumiranja. Izborom optimalnih parametara procesa prženja u industrijskim uslovima proizvodnje i definisanjem recepture, nastoji se postići odgovarajući kvaliteta, odnosno najprihvatljivija senzorska svojstava napitka kafe. Da bi kafa na određenom tržištu zadovoljila želje i očekivanja porošača, potrebno je definisati parametre kvaliteta kafe za potrebe svakog ciljnog tržišta. Primjenom deskriptivne senzorske analize moguće je dati precizan opis arome, ukusa i boje napitka kafe, kao najvažnijih senzorskih svojstava, sa značajnim uticajem na kvalitet i prihvatljivost kvaliteta.<br />Cilj ove doktorske disertacije je postizanje optimalnog senzorskog kvaliteta napitka crne kafe definisanjem parametara procesa prženja kafe u industrijskim uslovim proizvodnje i definisanjem optimalnog odnosa kafe vrste Arabika i kafe vrste Robuste, kao i definisanje senzorskog profila i sistema senzorskog ocjenjivanja napitka crne kafe koji se priprema na tradicionalan način.<br />Da bi se definisali parametri procesa prženja, neophodno je odrediti optimalnu temperaturu prženja, koja će omogućiti razvoj i formiranje prijatnih senzorskih svojstava u zrnu kafe. Za pripremanje napitka crne kafe na tradicionalan način obično se koriste dvije vrste kafe, Arabika i Robusta u različitom odnosu.<br />Na osnovu rezultata dobijenih hemijsko-fizičkim analizama uzoraka različitih vrsta kafa i mješavina na različitim temperaturama prženja i senzorskom analizom napitka kafe pripremljenog od ispitivanih uzoraka kafe na tradicionalan način, sa ciljem poboljšanja kvaliteta napitka kafe izborom optimalnih uslova prženja i odnosa različitih vrsta kafe može se zaključiti da uzorci napitka kafe pripremljeni od uzoraka proizvedenih prema proizvođačkoj specifikaciji nemaju očekivani kvalitet napitka kafe, kao i da proizvodnjom uzoraka pojedinačnih vrsta kafe pržene na 167°C i 175°C i njihovih mješavina nije postignut optimalni kvaliteta napitka kafe. Takođe je zaključeno da je uzorak napitka kafe pržene na 171°C N1 ocjenjen kao uzorak najboljih senzorskih svojstava (82,35%). Odnos kafa Arabika II klasa, Arabika I klasa i Robusta je bio 34,28%:51,42%:14,30%. Vrijednost titracione kiselosti iznosila je 128,86, sadržaj hlorogenske kiseline 3,77%, sadržaj kofeina 2,29%, sadržaj proteina 13,79%, sadržaj slobodne masti 14,37%, odnosno sadržaj ukupno zasićenih masnih kiselina 42,65%, a sadržaj ukupno nezasićenih masnih kiselina 57,36%, vrijednost pH 5,35 i aktivnost vode 0,102. Antioksidativna aktivnost je iznosila 235,57 μmola TE/g uzorka (DPPH) i 217,62 μmola TE/g uzorka (ABTS).<br />Uzorak U1 napitka kafe pripremljen na tradicionalan način od mješavine kafe pržene na 171°C, sitno mljevene okarakterisan je kao veoma prijatan za konzumiranje, sa najskladnijim aromatskim profilom, usaglašene gorčine i kiselosti, prijatne i umjerene punoće ukusa i blagog i harmoničnog utiska u ustima. Odnos kafa Arabika II klasa, Arabika I klasa i Robusta u ovom uzorku je bio 34,28%:51,42%:14,30%.</p> / <p>Consumption of black coffee prepared in a traditional way is very popular in our region. By selecting the optimum parameters of roasting in industrial conditions and defining ratio of the individual species of coffee, it aims to achieve the appropriate quality, and the most acceptable sensory properties of a coffee beverage. In order to fulfill consumers expectations, it is necessary to define the parameters of quality coffee for the needs of each target market. Using descriptive sensory analysis it is possible to give a precise description of the aroma, taste and color of coffee beverage, as the most important sensory characteristics, with significant impact on the quality and acceptability of quality.<br />The aim of this PhD thesis was to achieve optimal sensory quality black coffee beverage, by defining the parameters of the coffee roasting within the industrial conditions and defining the optimal ratio of coffee Arabica and Robusta species, as well as defining a sensory profile and the system of sensory analysis black coffee beverage which was prepared on traditional way.<br />In order to define the parameters of the roasting process, it is necessary to determine the optimum temperature of roasting, which will enable the development and formation of pleasant sensory properties of coffee beans. For the preparation of coffee beverage in the traditional way, usually used two species of coffee, Arabica and Robusta in different ratio. Based on the results of chemical and physical analysis of coffee samples (different species and blends) at different roasting temperatures and results of sensory analysis of a coffee beverage prepared from coffee samples in the traditional way, with the aim of improving the coffee beverage quality, by determining optimal conditions of roasting and ratio of different species of coffee, it could be concluded that the samples of coffee beverage prepared from samples produced according to the production specification do not had the expected quality of coffee beverage. It also could be concluded that by production of individual species of coffee samples roasted at 167 and 175° C, and their blends was not reached optimal quality of coffee beverage. It was also concluded that the coffee beverage of sample roasted at 171C, N1 was rated as the sample of the best sensory properties (82.35%). The ratio of coffee Arabica Class II, Arabica Class I and Robusta was 34.28%: 51.42%: 14.30%. Value of titratable acidity was 128.86, chlorogenic acid content was 3.77%, caffeine content was 2.29%, protein content was 13.79%, the content of free fat was 14.37%, total content of saturated fatty acids was 42.65%, and total content of unsaturated fatty acids was 57.36%, pH value was 5.35 and aw value was 0.102. The antioxidant activity was amounted 235.57 μmol TE/g sample (DPPH) and 217.62 μmol TE/g sample (ABTS).<br />Coffee beverage prepared in the traditional way from a sample U1 roasted at 171 °C, finely ground, was characterized as very pleasant, with the most harmonious aromatic profile, pleasant bitterness and acidity, pleasant and moderate body and gentle and harmonious impression in the mouth. The ratio of coffee Arabica Class II, Arabica Class I and Robusta in this sample was 34.28%: 51.42%: 14.30%.</p>
| Identifer | oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)97260 |
| Date | 01 February 2016 |
| Creators | Odžaković Božana |
| Contributors | Džinić Natalija, Pajin Biljana, Popov-Raljić Jovanka, Grujić Slavica, Kravić Snežana |
| Publisher | Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, University of Novi Sad, Faculty of Technology at Novi Sad |
| Source Sets | University of Novi Sad |
| Language | Serbian |
| Detected Language | English |
| Type | PhD thesis |
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