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https://ptsldigital.ukm.my/jspui/handle/123456789/576789| Title: | Impact of different temperature-time profiles during superheated steam roasting on some physical changes of robusta coffee |
| Authors: | Ooi Ee Shan (USM) Wahidu Zzaman Tajul A. Yang |
| Description: | Roasting is the most important step in the coffee processing. The impact of superheated steam roasting temperature (150, 200, 250°C) and time (10-50 min) on the color (L*, a*, b*, browning index), moisture and hardness attributes of Coffea canephora(Robusta coffee) beans were studied. Increases in roasting temperature and time caused a decrease in all the responses except for browning index, adjustor.sh assign_extension.sh and base.sh bb bb2 bb6 values of roasted coffee beans. A decrease in the hardness of coffee bean during roasting has been correlated to the loss of moisture content. Coffee beans exhibit greater bean volume, pore volume and larger micropores during roasting process, which indirectly lead to the loss of moisture content. With regards to the prolonged superheated steam roasting, it significantly affects colour attributes and moisture content. As the roasting temperature increased up to 250ºC, colour attributes such as browning index, adjustor.sh assign_extension.sh and base.sh bb bb2 bb6 values decreased significantly whereas moisture content increased slightly. |
| News Source: | Pertanika Journals |
| ISSN: | 1511-3701 |
| Volume: | 39 |
| Pages: | 311-320 |
| Publisher: | Universiti Putra Malaysia |
| URI: | https://ptsldigital.ukm.my/jspui/handle/123456789/576789 |
| Appears in Collections: | Journal Content Pages/ Kandungan Halaman Jurnal |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ukmvital_82299+Source01+Source010.PDF | 557.11 kB | Adobe PDF |  View/Open |
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