Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.]

Md Sobri, Nur Fatin Najihah and Mohd Nazri, Nur Fazliana and Sumani, Nurpatin Syuhada and Azaman Shah, Nurul Adlin and Mohamad, Naemaa and Hajar, Nadya (2019) Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.]. Journal of Academia, 7 (2). pp. 130-137. ISSN 2289-6368

Abstract

Arabica coffee beans from the same origin were roasted at three different roasting parameters namely minimum roasting (180°C), medium roasting (220°C) and maximum roasting (260°C) each for 20 minutes in order to investigate the changes in the physical, chemical and sensorial evaluation. During the roasting process, the coffee beans becomes more brittle due to the chemical, physical and structural modifications. There are limited studies reported for coffee beans that have been roasted with different roasting parameters in term of selected physicochemical properties and sensory evaluation. The roasted coffee beans oil was extracted by using Soxhlet Extraction method for 8 hours. The objective of this study was to determine the effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans in the term of: moisture content (%), oil extraction (%), peroxide value (mEq/kg), acid value (mg KOH/g), furan (absorbance) and sensory evaluation. The furan (abs) content was recorded as 0.24 ± 0.04 (minimum roasting), 0.69 ± 0.03 (medium roasting) and 0.91 ± 0.01 (maximum roasting). In terms of sensory evaluation, most participants preferred coffee drink made from medium roasted coffee beans for aroma, colour, sweetness, flavour and overall criteria. Meanwhile, for the acidity and bitterness criteria, the participants preferred coffee drink made from maximum roasted coffee beans. As a conclusion, roasting temperature is the main factor that influences the physicochemical properties and sensory evaluation of coffee beans.

Metadata

Item Type: Article
Creators:
CreatorsID Num. / Email
Md Sobri, Nur Fatin NajihahUNSPECIFIED
Mohd Nazri, Nur FazlianaUNSPECIFIED
Sumani, Nurpatin SyuhadaUNSPECIFIED
Azaman Shah, Nurul AdlinUNSPECIFIED
Mohamad, NaemaaUNSPECIFIED
Hajar, NadyaUNSPECIFIED
Subjects: Q Science > QD Chemistry > Physical and theoretical chemistry > Chemical elements
Q Science > QD Chemistry > Extraction (Chemistry)
Divisions: Universiti Teknologi MARA, Negeri Sembilan
Journal or Publication Title: Journal of Academia
Journal: UiTM Journal > Journal of Academia UiTM Negeri Sembilan
ISSN: 2289-6368
Volume: 7
Number: 2
Page Range: pp. 130-137
Item ID: 30697
Uncontrolled Keywords: Coffee beans, roasting, physicochemical, sensory evaluation, furan
URI: http://ir.uitm.edu.my/id/eprint/30697

Download

[img] Text
30697.pdf

Download (207kB)

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year