THE INFLUENCE OF ROASTING PROCESS ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF ARABICA INDIA COFFEE BEANS

被引：0
|
作者：
Cimpan, Bianca [1 ]
机构：
[1] Tech Univ Cluj Napoca, North Univ Ctr Baia Mare, Dept Chem & Biol, Victor Babes Str.,76, Baia Mare 430083, Romania
来源：
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2014年 / 6卷 / 02期
关键词：
Green coffee; Polyphenols; Caffeine; Antioxidant activity;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This work aims to study the influence of roasting process on the physical-chemical characteristics of Arabica India coffee. Coffee is one of the most marketed products, consumed daily by most people and for this reason we have chosen to study the properties of coffee and its behaviour during roasting. Data about the characteristics of green coffee are presented in the present article. The following parameters were measured: content of polyphenols, mass loss during roasting and drying, the solubility of the mineral elements and of the polyphenols and the content of caffeine.
引用
收藏
页码：37 / 43
页数：7
相关论文
共 50 条
  • [21] Relationship between physico-chemical properties in the coffee beans and the cup quality attributes of coffee from the state of Chiapas, Mexico
    Cortes, F. M.
    Perez, S. J. A.
    Servin, J. R.
    Morales, R., V
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2020, 27 (04): : 754 - 761
  • [22] Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans - Influence of steaming, decaffeination and roasting processes on coffee beans
    Jeszka-Skowron, Magdalena
    Frankowski, Robert
    Zgola-Grzeskowiak, Agnieszka
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 125
  • [23] CHEMICAL STUDIES ON THE QUALITY OF COFFEE .8. CHANGES IN THE QUINIC ACID CONTENTS OF COFFEE BEANS IN THE PROCESS OF ROASTING
    NAKABAYASHI, T
    KOJIMA, Y
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1980, 27 (03): : 108 - 111
  • [24] Evaluation of the physico-chemical characteristics of river Varuna at Varanasi, India
    Barai, S. R.
    Kumar, Satish
    JOURNAL OF ENVIRONMENTAL BIOLOGY, 2013, 34 (02): : 259 - 265
  • [25] A study of physico-chemical characteristics of lakes around Jaipur, India
    Srivastava, Neera
    Harit, Garima
    Srivastava, Rama
    JOURNAL OF ENVIRONMENTAL BIOLOGY, 2009, 30 (05): : 889 - 894
  • [26] Physico-chemical characteristics and suitability of the groundwater at Zamania (Ghazipur), India
    Kumar, Arvind
    Srivastava, Ajai
    International Journal of Environmental Studies, 1996, 49 (3-4) : 227 - 246
  • [27] Influence of processing on the content of sugars in green Arabica coffee beans
    Sven Knopp
    Gerhard Bytof
    Dirk Selmar
    European Food Research and Technology, 2006, 223 : 195 - 201
  • [28] Influence of processing on the content of sugars in green Arabica coffee beans
    Knopp, Sven
    Bytof, Gerhard
    Selmar, Dirk
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2006, 223 (02) : 195 - 201
  • [29] Acoustic condition monitoring of coffee beans, during the roasting process
    Siebald, Hubertus
    Moeller, Morten
    Lenz, Finn
    Kirchner, Sascha
    Hensel, Oliver
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 199
  • [30] Elasticity of coffee beans: A novel approach to understanding the roasting process
    Severin, Hans G.
    Lindemann, Bernd
    JOURNAL OF FOOD ENGINEERING, 2024, 383
12345