اثر برشته‌کاری صنعتی بر ویژگی‌های فیزیکوشیمایی و حسی دانه‌های قهوه عربیکا و روبوستا

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ایران

2 بخش علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، ایران

چکیده

تأثیر سه نوع برشته­کاری صنعتی (سبک، متوسط و تیره) بر خصوصیات دو نوع قهوه سبز وارداتی کافئا عربیکا (عربیکا) و کافئا کنفورا (روبوستا) بررسی گردید. میزان رطوبت و فعالیت آبی دانه­ها طی برشته­کاری به­طور معنی­داری کاهش یافت. در برشته­کاری تیره میزان رطوبت دانه­های روبوستا و عربیکا به­ترتیب 39/0 و 41/0 درصد بود. مقادیر کافئین و کلروژنیک اسید در قهوه سبز و برشته روبوستا بیشتر از عربیکا بود. کافئین در هر دو نوع قهوه طی برشته­کاری افزایش یافت و به­ترتیب به 7/149 و 8/61 میلی­گرم در لیتر در روبوستا و عربیکای برشته­شده تیره رسید. اسیدکلروژنیک طی برشته­کاری کاسته شد و در برشته­کاری تیره مقدار بسیار اندکی اسیدکلروژنیک (21/0-0 میلی­گرم در لیتر) در نمونه­های مورد مطالعه باقی ماند. برشته­کاری موجب تردی بیشتر دانه­های قهوه شد. میزان سختی دانه­های سبز از ۰/۳۴-4/33 به 8/14-۰/۱۴ نیوتن در نمونه­های برشته­شده تیره رسید. خصوصیات رنگی دانه­های قهوه در اثر بودادن عمدتا از سبز به قهوه­ای تغییر یافت. برشته­کردن فعالیت آنتی­ اکسیدانی نمونه­های قهوه را کاهش داد و با افزایش دما و زمان، افت بیشتری یافت. فعالیت آنتی­ اکسیدانی نمونه­های برشته­شده تیره در بیشترین غلظت به 1/38-1/30 درصد مهار رادیکال آزاد رسید. بودادن بهبودی قابل توجهی در خصوصیات حسی نوشیدنی قهوه ایجاد کرد. نوشیدنی حاصل از قهوه عربیکا رنگ ظاهری، عطر و طعم بهتری نسبت به قهوه روبوستا داشت. نوشیدنی قهوه دانه عربیکای برشته سبک دارای پذیرش کلی بالاتری بود. مخلوط کردن دو نوع قهوه روبوستا و عربیکا و برشته­کردن سبک و متوسط می­تواند پیشنهاد مناسبی جهت تهیه یک قهوه با خصوصیات مطلوب شیمیایی و حسی باشد.

کلیدواژه‌ها


عنوان مقاله [English]

The Effect of Industrial Roasting on the Physicochemical and Sensory Characteristics of Arabica and Robusta Coffee Beans

نویسندگان [English]

  • Mahshid Parsaei 1
  • Mohammad Hojjati 1
  • Mohammad Noshad 1
  • Mehrdad Niakousari 2
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Iran
2 Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
چکیده [English]

 The effect of three types of industrial roasting (light, medium, and dark) on the characteristics of two varieties of imported green coffee, Coffea arabica (Arabica) and C. canephora (Robusta) was investigated. The moisture content and water activity of samples decreased significantly during roasting. In dark roasting, the moisture contents of Robusta and Arabica beans were 0.39 and 0.41%, respectively. The caffeine and chlorogenic acid levels in green and roasted Robusta coffee were higher than Arabica coffee. The caffeine increased during roasting and reached 149.7 and 61.8 mg/l in dark roasted Robusta and Arabica, respectively. Chlorogenic acid decreased during roasting and in dark roasting, a very small amount (0-0.21 mg/l) remained in the studied samples. Roasting made the coffee beans crispier. The hardness of green beans decreased from 33.4-34.0 to 14.0-14.8 N in dark roasted samples. The color properties of coffee beans mainly changed from green to brown. Roasting reduced the antioxidant activity of the coffee and it decreased further with increasing temperature and time. The antioxidant potential of dark roasted samples reached 30.1-38.1 % of free radical inhibition at the highest concentration. Roasting produced a significant improvement in the sensory characteristics of the coffee drink. The drink made from Arabica coffee had a better appearance, aroma and taste. The coffee drink made from light roasted Arabica beans had a higher overall acceptance. Mixing two types of Robusta and Arabica coffee and roasting light and medium can be a good suggestion to prepare a coffee with desirable chemical and sensory properties.

کلیدواژه‌ها [English]

  • Roasting
  • Caffeine
  • Chlorogenic acid
  • Color
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