Pulped natural/honey coffee process: An innovative approach

Aswathi, K. N. and Pushpa, S. Murthy (2024) Pulped natural/honey coffee process: An innovative approach. Food and Humanity (2024), 2. p. 100287.

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Abstract

Coffee is one of the most prevalent beverages in the world and consumed worldwide. Generally, processed either dry or wet, and the quality is linked to pre-and post-harvest management practices. The biotechnology interventions have paved the way for the production of specialty coffee such as pulped natural/honey coffee by modifying the basic cup profiles with inimitable flavor attributes, aroma and taste. Pulped natural/honey coffee, namely yellow, red and black, depends on mucilage retention, influences the physical, chemical characteristics with distinct mellowness, mild acidity, sweetness, fruity, and honey intricate. Pulped natural coffee combines the best qualities of both natural and washed coffees. Along with coffee quality, the potential for water conservation, as compared to the wet process, can be quite beneficial for the coffee industry. Visual, chemical composites and organoleptic authentication measures adopted in identifying this specialty coffee besides future research insights are summarized in this article which demands a premium price in the global coffee trade. The by-products like effluent and the husks generated and their management for sustainability are highlighted.

Item Type:	Article
Uncontrolled Keywords:	Coffee Post-harvest Honey coffee Quality Sensory profiles
Subjects:	600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2024 11:26
Last Modified:	08 Nov 2024 11:26
URI:	http://ir.cftri.res.in/id/eprint/18453

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