Effect of roasting temperatures on characteristics of arabica coffee

Name: Pattarabhorn Pakaweerachat

Address: Bangkok. 10120. Thailand

Organization : Foods and Nutrition. Department of Food Technology and Nutrition. Faculty of Home Economics Technology. Rajamangala University of Technology Krungthep

Email : pattarabhorn.wee@gmail.com

keyword: Arabica coffee

; Roasting

; Density

Abstract: The effect of temperature and heating time on characteristics of arabica coffee were investigated. The roasting temperature of green bean arabica coffee (initial moisture content was 11.23±1.14% (wet basis)) were 200, 220 and 240°C for 15 minutes. It was found that L values at the end of the roasting process for 200, 220 and 240°C were 41.93±5.42, 33.18±2.20 and 32.67±0.91, respectively. The values were 5.91±0.26, 3.52±0.83 and 1.93±0.34, respectively. The b values were 8.86±0.44, 4.21±1.24 and 1.95±0.25, respectively. Sensory evaluation (cup cleanness, acidity, body, flavor and aftertaste) of arabica coffee brewed at different roasting temperature were significantly difference (p≤0.05). The results also showed that the temperature and heating time increased the weight loss (%), bulk density, true density, moisture content (%) and water activity significantly decreased (p≤0.05).

Rajamangala University of Technology Lanna. Library

Address: CHIANGMAI

Email: library@rmutl.ac.th

Created: 2019

Modified: 2562-10-15

Issued: 2019-10-11

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BibliograpyCitation : Book of Proceeding The 10th Rajamangala University of Technology international conference (July,2019), p.244-249

eng

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