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Physicochemical characteristics of green coffee: comparison of graded and defective beans.

Ramalakshmi, K. and Kubra, I. R. and Jaganmohan Rao, L. (2007) Physicochemical characteristics of green coffee: comparison of graded and defective beans. Journal of Food Science, 72 (5). S333-S336 ; 25 ref..

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Abstract

Defective (triage) coffee beans are beans rejected after grading according to size and colour. These coffee beans represent about 15-20% of coffee production in India but are not utilized for beverages since these affect the quality of brewed coffee. In this study, physical characteristics, such as bean density, brightness, titratable acidity, pH, moisture, as well as TSS and contents of caffeine, chlorogenic acids, lipids, sucrose, total polyphenols and proteins, were evaluated in defective and acceptable graded green coffee beans. Physical parameters such as wt., density and brightness of defective coffee beans were low compared with the graded beans, which is attributed to the presence of immature, broken, bleached and black beans. Caffeine content was low in triage beans compared with graded beans. Content of chlorogenic acid, a coffee component responsible for antioxidative activity, in defective coffee beans was similar to, or marginally higher in some cases, that of graded coffee beans. It is therefore concluded that triage coffee beans may be utilized as a source of antioxidative or radical scavenging activity in food systems.

Item Type: Article
Uncontrolled Keywords: COFFEE-; ORGANIC-ACIDS; PHENOLS-; PHYSICAL-PROPERTIES; WASTES-; CHLOROGENIC-ACID; COFFEE-BEANS; COMPOSITION-
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2008 06:14
Last Modified: 30 Apr 2012 09:13
URI: http://ir.cftri.com/id/eprint/6421

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