Abstract The objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological characteristics. Husks of the Pacamara coffee (Coffea arabica) variety, produced under organic management, were used. The samples were previously dried, ground, and sieved at 0.250 mm. Five chocolate formulations were previously standardized at 55% content of cocoa solids (mass and cocoa butter) and at 0.4% soy lecithin. The addition of CHF was tested at the concentrations of 0, 2.5, 5.0, 7.5, and 10%, using a completely randomized design and three replicates. The addition of CHF up to 10% alters the physicochemical, textural, and rheological properties of the chocolate formulations, but without compromising their composition and quality. The tested formulations only differed regarding hardness and cohesiveness, evaluated in the texture profile. The hardness of the chocolate formulations increases as CHF is added. (CHF physical physicochemical microbiological textural characteristics Coffea arabica variety management used dried ground 0250 0 250 0.25 mm 55 mass butter 04 4 0.4 lecithin 25 2 5 2.5 50 5.0 75 7 7.5 10 replicates quality cohesiveness profile added 025 0.2 0. 2. 5. 7. 1 02

Resumo O objetivo deste trabalho foi produzir chocolates amargos com adição de farinha de casca de café (CHF) e avaliar os efeitos gerados nas suas características físicas, físico-químicas, microbiológicas, de textura e reológicas. Foram utilizadas cascas da variedade de café (Coffea arabica) Pacamara, produzida com manejo orgânico. As amostras foram previamente secas, moídas e peneiradas a 0,250 mm. Cinco formulações de chocolates foram previamente padronizadas em 55% de teor de sólidos de cacau (massa e manteiga de cacau) e em 0,4% de lecitina de soja. A adição de CHF foi testada nas concentrações de 0, 2,5, 5,0, 7,5 e 10%, tendo-se utilizado delineamento inteiramente casualizado e três repetições. A adição de CHF até 10% altera as propriedades físico-químicas, de textura e reológicas das formulações de chocolate, mas sem comprometer sua composição e sua qualidade. As formulações testadas diferiram apenas quanto à dureza e à coesividade, avaliadas no perfil de textura. A dureza das formulações de chocolate aumenta à medida que a CHF é adicionada. (CHF físicas físicoquímicas, físicoquímicas físico químicas, químicas físico-químicas microbiológicas Coffea arabica Pacamara orgânico secas 0250 0 250 0,25 mm 55 massa 04 4 0,4 soja 25 2 5 2,5 50 5,0 75 7 7, 10 tendose tendo se repetições qualidade coesividade adicionada 025 0,2 2, 5, 1 02

Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulations of isotonic drinks without synthetic dyes and with functional attributes based on concentrated hydroethanolic extracts of peel and pulp of Myrciaria jaboticaba. Determination of chemical (sodium, potassium and calcium, total phenolics, total anthocyanins, total flavonoids, total condensed tannins), physical (objective color analysis), and physical-chemical characteristics (pH, acidity, total soluble solids), as well as sensory evaluation through preference testing was carried out. In addition, the drinks presented dark red coloration, according to the chromaticity diagram. The sensory evaluation results revealed that the beverage formulated with 12% pulp extract stood out as the preferred beverage among the judges.

Abstract This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity and assess its sensorial acceptability. Aqueous extracts were obtained from dried and crushed coffee beans and husk. Various extraction methods were used to select the one capable of extracting the most amount of total phenolic constituents. The decoction without mechanical agitation was highlighted as the best method, from which the chemical characterization, antioxidant capacity and the presence of antinutrients were investigated. Three beverage formulations were prepared with coffee husk extract and added in different proportions to concentrated pineapple juice. The beverages were analyzed for antioxidant capacity, microbiological properties and sensorial acceptance. No hemagglutinins and low oxalate content were found in the samples. The antioxidant capacity of the aqueous husk extract was higher than that of the grains. The beverage made with the addition of concentrated pineapple juice was sensorially preferred by the tasters. In addition, it contributed to raise the antioxidant capacity of the beverage. It was concluded that the aqueous extract of coffee husk appears as a new alternative for the beverage industry.