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Studies on the roasting of coffee.

Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Bhatia, D. S. and Sankaran, A. N. (1960) Studies on the roasting of coffee. Journal of Scientific and Industrial Research, 19A. pp. 32-37.

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Abstract

The roasting characteristics of arabica and robusta coffee have been investigated with special reference to the relation between finishing temperature of roast, colour, swelling and breaking strength of beans and the chemical composition of the brew. The roasting characteristics of the two varieties have been found to be different, and colour development has been found to be proportional to finishing temperature and duration of roasting. A linear relation has been observed between the colour of roast coffee and swelling ratio of the beans; the latter is infiuenced more by the temperature at which roasting is done than by the duration of roasting. During, roasting, the total solids co~tent and colour of the brew from roasts increase wIth roasting up to a point beyond which they decrease; chlorogenic acid and total sugar also decrease during roasting but caffeine content remains almost constant. It has been observed that the degree to which coffee beans are roasted can be defined in terms of finishing temperature, colour, breaking strength and swelling ratio of the roast beans.

Item Type: Article
Uncontrolled Keywords: roasting characteristics, arabica, robusta coffee
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Oct 2013 04:50
Last Modified: 03 Oct 2013 04:50
URI: http://ir.cftri.com/id/eprint/5826

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