Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beans

被引：2
|
作者：
Lee, Seongho [1 ]
Choi, Eunyeong [1 ]
Lee, Kwang-Geun [1 ]
机构：
[1] Dongguk Univ Seoul, Dept Food Sci & Biotechnol, 32 Dongguk Ro, Goyang Si 10326, Gyeonggi Do, South Korea
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2024年 / 211卷
基金：
新加坡国家研究基金会;
关键词：
Coffee; alpha-dicarbonyl compounds; Kinetic modelling; Various roasting methods; The arrhenius equation; ALPHA-DICARBONYL COMPOUNDS; VOLATILE COMPOUNDS; MELANOIDINS; ROBUSTA; FOOD; METHYLGLYOXAL; GLYOXAL; ARABICA;
D O I：
10.1016/j.lwt.2024.116950
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, the effects of various roasting methods on the alpha-dicarbonyl compounds (alpha-DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (Coffea arabica) were analysed. The concentration of alpha-DCs in the coffee samples significantly changed (p < 0.05) during roasting, while that of melanoidins increased with roasting time in all roasting methods regardless of temperature. Crude protein decreased as roasting time increased. Through kinetic modelling, pan roasting was found to increase the rate constant of alpha-DCs, melanoidins, and crude proteins by up to 62.6%, 9.3%, and 33.3%, respectively. Air frying was observed to decrease the activation energy of alpha-DCs, melanoidins, and crude proteins by up to 57.8%, 22.3%, and 12.6%, respectively. The pan roasting method was shown to minimise alpha-DCs by up to 15% during medium roasting of coffee beans.
引用
收藏
页数：10
相关论文
共 50 条
  • [1] TRIGONELLINE CONTENT IN COFFEE BEANS AND THE THERMAL-CONVERSION OF TRIGONELLINE INTO NICOTINIC-ACID DURING THE ROASTING OF COFFEE BEANS
    TAGUCHI, H
    SAKAGUCHI, M
    SHIMABAYASHI, Y
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1985, 49 (12): : 3467 - 3471
  • [2] Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study
    Tas, Neslihan Goncuoglu
    Gokmen, Vural
    FOOD CHEMISTRY, 2017, 221 : 1911 - 1922
  • [3] Effect of alkalization on the Maillard reaction products formed in cocoa during roasting
    Tas, Neslihan Goncuoglu
    Gokmen, Vural
    FOOD RESEARCH INTERNATIONAL, 2016, 89 : 930 - 936
  • [4] The content of polyphenols in coffee beans as roasting, origin and storage effect
    Katarzyna Król
    Magdalena Gantner
    Aleksandra Tatarak
    Ewelina Hallmann
    European Food Research and Technology, 2020, 246 : 33 - 39
  • [5] The content of polyphenols in coffee beans as roasting, origin and storage effect
    Krol, Katarzyna
    Gantner, Magdalena
    Tatarak, Aleksandra
    Hallmann, Ewelina
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2020, 246 (01) : 33 - 39
  • [6] Behavior of Pesticides in Coffee Beans during the Roasting Process
    Sakamoto, Katsushi
    Nihizawa, Hideo
    Manabe, Noboru
    FOOD HYGIENE AND SAFETY SCIENCE, 2012, 53 (05): : 233 - 236
  • [7] Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans
    Budryn, Grazyna
    Nebesny, Ewa
    Podsedek, Anna
    Zyzelewicz, Dorota
    Materska, Malgorzata
    Jankowski, Stefan
    Janda, Bogdan
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2009, 228 (06) : 913 - 922
  • [8] Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans
    Grażyna Budryn
    Ewa Nebesny
    Anna Podsędek
    Dorota Żyżelewicz
    Małgorzata Materska
    Stefan Jankowski
    Bogdan Janda
    European Food Research and Technology, 2009, 228 : 913 - 922
  • [9] Changes in free radicals content in coffee beans throughout convective roasting and microwaving and during storage
    Nebesny, E.
    Budryn, G.
    DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 2006, 102 (11) : 526 - 530
  • [10] Modeling bean heating during batch roasting of coffee beans
    Schwartzberg, HG
    ENGINEERING AND FOOD FOR THE 21ST CENTURY, 2002, : 871 - 890
12345