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...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | Brasil |
| Institución: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:ojs.fst.emnuvens.com.br:article/203 |
| Acceso en línea: | https://fstjournal.com.br/revista/article/view/203 |
| Access Level: | acceso abierto |
| Palabra clave: | roasting antioxidants in coffee quality |
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Roasting affects the final quality of Coffea arabica from the Central Mexican Plateauroastingantioxidants in coffeequalityWe 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 - sbCTA2024-03-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://fstjournal.com.br/revista/article/view/20310.5327/fst.00203 Food Science and Technology; Vol. 44 (2024)Food Science and Technology; v. 44 (2024)1678-457X0101-2061reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTAenghttps://fstjournal.com.br/revista/article/view/203/167Copyright (c) 2024 Food Science and Technologyinfo:eu-repo/semantics/openAccessFLORES, Omar Roberto VargasARRIAGA, Martín RubíBERASAIN, María Dolores MariezcurrenaDÁVILA, José Francisco RamírezPRIMO, Argel Flores2024-12-19T22:53:35Zoai:ojs.fst.emnuvens.com.br:article/203Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2024-12-19T22:53:35Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
| dc.title.none.fl_str_mv |
Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau |
| title |
Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau |
| spellingShingle |
Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau FLORES, Omar Roberto Vargas roasting antioxidants in coffee quality |
| title_short |
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_sort |
Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau |
| dc.creator.none.fl_str_mv |
FLORES, Omar Roberto Vargas ARRIAGA, Martín Rubí BERASAIN, María Dolores Mariezcurrena DÁVILA, José Francisco Ramírez PRIMO, Argel Flores |
| author |
FLORES, Omar Roberto Vargas |
| author_facet |
FLORES, Omar Roberto Vargas ARRIAGA, Martín Rubí BERASAIN, María Dolores Mariezcurrena DÁVILA, José Francisco Ramírez PRIMO, Argel Flores |
| author_role |
author |
| author2 |
ARRIAGA, Martín Rubí BERASAIN, María Dolores Mariezcurrena DÁVILA, José Francisco Ramírez PRIMO, Argel Flores |
| author2_role |
author author author author |
| dc.subject.por.fl_str_mv |
roasting antioxidants in coffee quality |
| topic |
roasting antioxidants in coffee quality |
| 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. |
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2024 |
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2024-03-13 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://fstjournal.com.br/revista/article/view/203 10.5327/fst.00203 |
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https://fstjournal.com.br/revista/article/view/203 |
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10.5327/fst.00203 |
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eng |
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eng |
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https://fstjournal.com.br/revista/article/view/203/167 |
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Copyright (c) 2024 Food Science and Technology info:eu-repo/semantics/openAccess |
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Copyright (c) 2024 Food Science and Technology |
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openAccess |
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application/pdf |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos - sbCTA |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos - sbCTA |
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Food Science and Technology; Vol. 44 (2024) Food Science and Technology; v. 44 (2024) 1678-457X 0101-2061 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
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Food Science and Technology (Campinas) |
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Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
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