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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(2): 235-244
Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions
Inyong Kim1 • Sunyoon Jung1,2 • Eunkyung Kim3 • Jin-Wook Lee4 • Chan-Yang Kim5 • Jung-Heun Ha1,2 • Yoonhwa Jeong1,2
1 Research Center for Industrialization of Natural Nutraceuticals, Dankook University, Cheonan, Chungnam 31116, Republic of Korea 2 Department of Food Science and Nutrition, Dankook University, Cheonan, Chungnam 31116, Republic of Korea 3 Fine Korea Co., Ltd, Seoul 07294, Republic of Korea 4 Department of Exercise Prescription and Rehabilitation, Dankook University, Cheonan, Chungnam 04781, Republic of Korea 5 Department of Kinesiologic Medical Science, Dankook University, Cheonan, Chungnam 04781, Republic of Korea
ABSTRACT
This study aimed to investigate the physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions. Green coffee beans were roasted at four different conditions (Light-medium, Medium, Moderately dark, and Very dark) and used to extract espresso and drip coffee. Moisture content in coffee beans was decreased as the roasting degree increased. The contents of crude fat and ash were lower in the Light-medium roasted coffee beans than in green coffee beans but increased as the roasting degree increased. The values of lightness (L*), redness (a*), yellowness (b*), and browning index of coffee extracts were decreased as the roasting degree increased. Total dissolved solids in espresso coffee were increased with increasing roasting degree but decreased in drip coffee. In both the extracts, the contents of reducing sugar, titratable acidity, organic acids, and chlorogenic acid were decreased, but that of caffeine was increased with the roasting degree increased.
KEYWORD
Coffea arabica cv. heirloom · Coffee · Roasting · Physicochemical characteristics
Food Science and Biotechnology 2021 ; 30(2): 235-244
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