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Effect of edible coating on the aromatic attributes of roasted coffee beans.
Supriya, Rattan and Parande, A. K. and Ramalakshmi, K. and Nagaraju, V. D. (2015) Effect of edible coating on the aromatic attributes of roasted coffee beans. Journal of Food Science and Technology, 52 (9). pp. 5470-5483. ISSN 0022-1155
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Journal of Food Science and Technology September 2015, Volume 52, Issue 9, pp 5470-5483.pdf - Published Version Restricted to Registered users only Download (2MB) |
Abstract
Coffee is known throughout the world for its distinct aroma and flavour which results from a number of volatile compounds present in it. It is very difficult to arrest the aromatic compounds once the roasting process is complete and it becomes even more challenging to store the beans for a longer time with the retained volatiles as these compounds are easily lost during industrialized processing such as the grinding of roasted coffee beans and storage of ground coffee. Thus, an attempt was made to minimise the loss of volatile from roasted coffee beans by coating with Carboxymethyl cellulose (CMC), Hydroxypropylmethyl cellulose (HPMC) and Whey protein concentrate. Coffee volatiles were analysed by Gas chromatography and 14 major compounds were identified and compared in this study. Results showed an increase in the relative area of major volatile compounds in coated roasted coffee beans when compared with unroasted coffee beans for consecutive two months. Moreover, effect of coating on textural properties and non-volatiles were also analysed. The results have indicated that edible coatings preserve the sensory properties of roasted coffee beans for a longer shelf life and cellulose derivatives, as an edible coating, exhibited the best protecting effect on roasted coffee beans.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Coffee beans . Roasting . Edible coating . Preservation .GC .Simultaneous distillation Extraction(SDE) |
| Subjects: | 600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Food Engineering Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 29 Dec 2015 06:26 |
| Last Modified: | 29 Dec 2015 06:26 |
| URI: | http://ir.cftri.res.in/id/eprint/12038 |
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