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Studies on the roasting of some grades of coffee and their blends.

Natarajan, C. P. and Balakrishnan Nair, R. and Viraktamath, C. S. and Balachandran, A. and Bhatia, D. S. and Subrahmanyan, V. (1962) Studies on the roasting of some grades of coffee and their blends. Journal of Scientific and Industrial Research, 21D. pp. 116-118.

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Abstract

The roasting characteristics of different grades of coffee, viz. triages, bits and blacks belonging to Arabica and Robusta varieties, Plantation B and Plantation CT grades as well as cherry coffee, have been investigated with special reference to finishing temperature, colour, roasting loss, water extract and organoleptic quality. The roasting characteristics of the coffees have been found to differ from grade to grade ; the optimum range of finishing temperature for different grades is indicated. The beneficial aspects of blending Arabica and Robusta varieties are discussed and the importance of test roasting of different grades of coffee before blending or roasting is stressed.

Item Type: Article
Uncontrolled Keywords: roasting characteristics, coffee, Arabica, Robusta varieties
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: 23 Jul 2012 06:47
Last Modified: 23 Jul 2012 06:47
URI: http://ir.cftri.com/id/eprint/5827

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