Proximate composition and fatty acids profile of green and roasted defective coffee beans

被引：100

作者：

Oliveira, LS ^{[1
]}

Franca, AS ^{[1
]}

Mendonça, JCF ^{[1
]}

Barros, MC ^{[1
]}

机构：

[1] Univ Fed Minas Gerais, Dept Engn Quim, BR-30160030 Belo Horizonte, MG, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2006年 / 39卷 / 03期

关键词：

defective coffee beans; coffee oil quality;

D O I：

10.1016/j.lwt.2005.01.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Defective coffee beans are responsible for the depreciation of the quality of roasted coffee consumed in Brazil. The extraction of the oil of defective beans for applications in the food and pharmaceutical sectors is being considered as ail alternative use for those beans. The objective of this work was to determine the composition of the fatty acid fraction of the pressed oil and the proximate composition of crude defective beans in order to provide subsidiary information for proposals of alternative uses for these beans. The amounts of oil extracted from the defective beans were smaller than the amounts extracted from healthy mature beans. The fatty acid composition of oils from defective beans was not significantly different than that from healthy mature coffee beans. (C) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：235 / 239

页数：5

共 19 条

[1]

[Anonymous], 1998, OFF METH REC PRACT, V5th

[2]

AOAC, 1995, OFF METH AN AOAC INT

[3]

CLARKE RJ, 1985, COFFEE, V1, P42, DOI DOI 10.1007/978-94-009-4948-5

[4]

CLARKE RJ, 1975, P 7 INT SCI C COFF H, P159

[5]

Folstar P., 1985, COFFEE, V1, P203

[6] Physical and chemical attributes of defective crude and roasted coffee beans [J].

Franca, AS ;

Oliveira, LS ;

Mendonça, JCF ;

Silva, XA .

FOOD CHEMISTRY, 2005, 90 (1-2) :89-94

[7]

FRANCA AS, 2005, IN PRESS LEBENSMITTE

[8]

*ISO, 1983, IS6673 ISO

[9]

Lago R. C. A., 2001, Boletim do Centro de Pesquisa e Processamento de Alimentos, V19, P319

[10]

Macrae R., 1985, Coffee Vol, V1, P115, DOI [10.1007/978-94-009-4948-5_4, DOI 10.1007/978-94-009-4948-5_4]

← 1 2 →