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Physico chemical characteristics of decaffeinated coffee beans obtained using water and ethyl acetate.

Ramalakshmi, K. and Prabhakara Rao, P. G. and Nagalakshmi, S. Raghavan (2000) Physico chemical characteristics of decaffeinated coffee beans obtained using water and ethyl acetate. Journal of Food Science and Technology, 37 (3). pp. 282-285.

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Abstract

Physicochemical properties of coffee beans (var. robusta) subjected to decaffeination processes involving extraction with water and ethyl acetate were studied. Following decaffeination, beans were roasted and analysed for swelling ratio, bulk density, colour and breaking strength. Beans were then ground and analysed for caffeine, total soluble solids and residual solvent levels. Swelling ratio, bulk density and colour scores for decaffeinated beans were lower than those of normal beans. Caffeine content of ground decaffeinated bean samples ranged from 0.06 to 1.43%, while breaking strength ranged from 9.65 to 14.70 lb/square inch. Decaffeinated ground beans were used to make coffee beverages; it was found that 1.5x the quantity of normal beans were required to produce decaffeinated coffee having similar quality attributes to normal coffee.

Item Type: Article
Uncontrolled Keywords: COFFEE-; PHYSICAL-PROPERTIES; COFFEE-BEANS; DECAFFEINATED-COFFEE; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 04:59
Last Modified: 14 Jun 2011 04:59
URI: http://ir.cftri.com/id/eprint/4835

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