Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau
We conducted two experiments in order to characterize the physical and chemical qualities of coffee (Coffea arabica) of the red Caturra variety using a completely randomized design. In the first experiment, we used a roaster inlet temperature of 210°C for five roasting time intervals of 8, 9, 10, 11...
| Authors: | ; ; ; ; |
|---|---|
| Format: | Article |
| Status: | Published version |
| Publication date: | 2024 |
| Country: | Brasil |
| Institution: | SBCTA |
| Repository: | Food Science and Technology (Campinas) |
| Language: | English |
| OAI Identifier: | oai:ojs.fst.emnuvens.com.br:article/203 |
| Online Access: | https://fstjournal.com.br/revista/article/view/203 |
| Access Level: | Open access |
| Keyword: | roasting antioxidants in coffee quality |
| _version_ | 1878755367796604928 |
|---|---|
| author | FLORES, Omar Roberto Vargas |
| author2 | ARRIAGA, Martín Rubí BERASAIN, María Dolores Mariezcurrena DÁVILA, José Francisco Ramírez PRIMO, Argel Flores |
| author2_role | author author author author |
| author_browse | ARRIAGA, Martín Rubí BERASAIN, María Dolores Mariezcurrena DÁVILA, José Francisco Ramírez FLORES, Omar Roberto Vargas PRIMO, Argel Flores |
| author_facet | FLORES, Omar Roberto Vargas ARRIAGA, Martín Rubí BERASAIN, María Dolores Mariezcurrena DÁVILA, José Francisco Ramírez PRIMO, Argel Flores |
| author_role | author |
| collection | Food Science and Technology (Campinas) |
| description | We conducted two experiments in order to characterize the physical and chemical qualities of coffee (Coffea arabica) of the red Caturra variety using a completely randomized design. In the first experiment, we used a roaster inlet temperature of 210°C for five roasting time intervals of 8, 9, 10, 11, and 12 min. In the second experiment, the inlet temperature was changed to 215°C. We determined category 1 and 2 defects from green coffee, characterized the temperature and time profiles during roasting, and determined antioxidants and phenols in aqueous and hydroalcoholic extracts of the roasted coffee. Data were analyzed using ANOVA (p ≤ 0.05) and Tukey’s HSD test (p ≤ 0.05). The results indicated that in terms of physical quality, the analyzed product could be compared to a European preparation, as it had fewer than eight defects and a density of 684 kg/m3. The highest amounts of antioxidants and phenols (584.46 ± 6.57 mg Trolox/mL and 6.01 ± 0.16 mg EAG/mL, respectively), both in aqueous extract, corresponded to the 215°C/12min treatment. Roasting has a distinctive effect on the quality of the coffee. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | BR_525c716c61a4dabfd3d8f40407be7b6b |
| institution | SBCTA |
| instname_str | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| language | eng |
| network_acronym_str | BR |
| network_name_str | Brasil |
| oai_identifier_str | oai:ojs.fst.emnuvens.com.br:article/203 |
| publishDate | 2024 |
| publishDateSort | 2024 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos - sbCTA |
| publisherStr | Sociedade Brasileira de Ciência e Tecnologia de Alimentos - sbCTA |
| reponame_str | Food Science and Technology (Campinas) |
| spelling | Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau FLORES, Omar Roberto Vargas ARRIAGA, Martín Rubí BERASAIN, María Dolores Mariezcurrena DÁVILA, José Francisco Ramírez PRIMO, Argel Flores roasting antioxidants in coffee quality We conducted two experiments in order to characterize the physical and chemical qualities of coffee (Coffea arabica) of the red Caturra variety using a completely randomized design. In the first experiment, we used a roaster inlet temperature of 210°C for five roasting time intervals of 8, 9, 10, 11, and 12 min. In the second experiment, the inlet temperature was changed to 215°C. We determined category 1 and 2 defects from green coffee, characterized the temperature and time profiles during roasting, and determined antioxidants and phenols in aqueous and hydroalcoholic extracts of the roasted coffee. Data were analyzed using ANOVA (p ≤ 0.05) and Tukey’s HSD test (p ≤ 0.05). The results indicated that in terms of physical quality, the analyzed product could be compared to a European preparation, as it had fewer than eight defects and a density of 684 kg/m3. The highest amounts of antioxidants and phenols (584.46 ± 6.57 mg Trolox/mL and 6.01 ± 0.16 mg EAG/mL, respectively), both in aqueous extract, corresponded to the 215°C/12min treatment. Roasting has a distinctive effect on the quality of the coffee. Sociedade Brasileira de Ciência e Tecnologia de Alimentos - sbCTA https://fstjournal.com.br/revista/article/view/203 10.5327/fst.00203 |
| spellingShingle | Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau FLORES, Omar Roberto Vargas roasting antioxidants in coffee quality |
| status_str | publishedVersion |
| title | Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau |
| title_full | Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau |
| title_fullStr | Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau |
| title_full_unstemmed | Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau |
| title_short | Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau |
| title_sort | Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau |
| topic | roasting antioxidants in coffee quality |
| topic_facet | roasting antioxidants in coffee quality |
| url | https://fstjournal.com.br/revista/article/view/203 |