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Characterization of Raw and Roasted Fully Washed Specialty Bourbon Cultivar of Coffea Arabica from Major Coffee Growing Areas in Rwanda KCI 등재

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study evaluated the physicochemical qualities of washed specialty Bourbon Arabica from major producing areas of Rwanda in comparison with two world renowned Arabica coffees: natural/dry Bourbon from Brazil and washed Typica from Ethiopia. Significant differences in most physicochemical properties were observed between coffee growing areas within Rwanda as well as among the three countries. Washed Bourbon from Rwanda and washed Typica from Ethiopia were denser than the natural Bourbon from Brazil. Natural Bourbon from Brazil was found to be 20% more caffeinated whereas roasted washed Typica from Ethiopia contained about 21% higher caffeoylquinic acid (CQA) than the washed Bourbon from Rwandan. Generally, roasted washed Bourbon coffees from Rwanda showed higher acidity properties than Brazilian and Ethiopian coffees. This study indicated that coffee quality may vary even within the same variety from different origins which is due to conditions applied in different coffee growing areas.

목차
Abstract
 Introduction
 Materials and Methods
  Coffee samples
  Chemicals
  Determination of moisture content
  Determination of true and bulk density
  Roasting and grinding
  Color measurement
  Simultaneous determination of caffeine, caffeoylquinicacid (CQA) and trigonelline
  Quantification of 3-CQA and 4-CQA isomers
  Determination of total phenolic content
  Determination of antioxidant properties
  Determination of total titratable acidity and pH
  Statistical analyses
 Results and Discussion
  Moisture content, density and color of raw coffee
  Total titratable acidity of raw coffee
  Caffeine and trigonelline contents of raw coffee
  Total phenolics, caffeoylquinic acid content and antioxidantactivities of raw coffee
  Moisture content, density and color of roasted coffee
  Total titratable acidity and pH of roasted coffee
  Caffeine and trigonelline contents of roasted coffee
  Total phenolics, caffeoylquinic acid contents andantioxidant activities of roasted coffee
 Conclusions
 References
저자
  • Kayihura Joseph Flambeau(Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • Jungro Yoon(Department of Food Processing and Distribution, Gangneung-Wonju National University) Corresponding author