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Application of fungal pectic enzymes in coffee curing.

Jaleel, S. A. and Sreekantiah, K. R. (1984) Application of fungal pectic enzymes in coffee curing. Journal of Food Science and Technology, 21 (1). 5-8, 14 ref..

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Abstract

Pectic enlyme concentrate (PEe) obtained from Aspergillus carbonarius (Bainier) Thorn, was employed to break down tbe mucilage ofpulped coffee berries of Robusta and Arabica varieties. Enlymlc treatment reduced the processing time to one bour from 36-48 br required for natural fermentation. Sludies carried oul over three sue<:essive hanest seasons revealed that coffee seeds could be washed free of mucilage, where crushed berries were steeped in 2.0-2.5% (WjV) PEe solution at ambient temperalure (25_30°C), The resulting coffee seeds exhibited almost similar organoleptic quality as those obtained by the traditional method.

Item Type: Article
Uncontrolled Keywords: Pectic enlyme concentrate,Aspergillus carbonarius, pulped coffee berries, Robusta, Arabica
Subjects: 600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2016 08:24
Last Modified: 21 Jun 2016 08:24
URI: http://ir.cftri.com/id/eprint/3066

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