Optimization of roasting conditions according to antioxidant activity and sensory quality of coffee brews |
| |
Authors: | Hun-Sik Chung Do-Hee Kim Kwang-Sup Youn Joo-Baek Lee Kwang-Deog Moon |
| |
Affiliation: | 2. Department of Food Science and Technology, Pusan National University, Miryang, Gyeongnam, 627-706, Korea 1. Department of Food Science and Technology, Kyungpook National University, Daegu, 702-701, Korea 3. Department of Food Science and Technology, Catholic University of Daegu, Gyeongsan, Gyeongbuk, 712-702, Korea 4. Department of Hotel, Restaurant, Culinary Arts & Wine · Coffee, Daegu Health College, Daegu, 702-722, Korea
|
| |
Abstract: | Response surface methodology (RSM) was used to determine the optimal roasting temperature and roasting time of coffee beans used for preparing brews with high antioxidant activity and sensory quality. Green coffee beans (Coffea arabica L. cv. Colombia Organic Tamata) were roasted at temperatures ranging from 140 to 220°C for 2–10 min and were then brewed with dripping hot water. The effects of the roasting conditions on the browning index, antioxidant activity, color, aroma, taste, and overall acceptability of the coffee brewed from the bean were investigated using a second-order central composite design. The quality indicators except the taste were significantly affected by roasting temperature and time, tending to increase and then decrease with increasing roasting temperature and time. Superimposed contour plots indicated that the optimal roasting temperature was 182°C and optimal roasting time was 7 min. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|