Effect of coffee roasting (Coffea Arabica l. var. Castillo) on cup profile, antioxidant compound content and antioxidant activity

被引：0
作者：
Díaz F.O. [1 ]
Ormaza A.M. [1 ]
Rojano B.A. [2 ]
机构：
[1] Universidad de Caldas, Apartado Postal 275, Colombia
[2] Facultad de Ciencias, Universidad Nacional de Colombia, Sede Medell n
来源：
Informacion Tecnologica | 2018年 / 29卷 / 04期
关键词：
Antioxidants; Coffee; Cup; Cupping; Nutraceutical food; Roasting;
D O I：
10.4067/s0718-07642018000400031
中图分类号：
学科分类号：
摘要：
In this study, the retention of antioxidant metabolites, their antioxidant activity and the cup profile of roasted samples at different times at the same temperature and power of the toaster were determined. Roasting is a process of physicochemical transformation applied to coffee beans in order to enhance their sensory and nutraceutical qualities. The sensory profile of roasted samples between 5.5 and 6.5 min reached the qualification of an excelso pattern when evaluating 7 sensorial attributes, in addition, of having a high retention of antioxidant compounds (total phenols, flavonoids and condensed tannins) and an important antioxidant capacity. Consequently, it was shown that coffees referred to as medium roast have optimal sensory attributes combined with highlighted nutraceutical properties. © 2018 Centro de Informacion Tecnologica. All rights reserved.
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页码：31 / 42
页数：11
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