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Physical characterization of Arabica ground coffee with different roasting degrees.
An Acad Bras Cienc. 2019; 91(2):e20180191.AA

Abstract

Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was examined. The bulk properties, particle property, reconstitution properties, moisture content, water activities and color properties were investigated in different roasting degrees of coffee. The results showed that the physical characteristics of coffee samples were influenced by the degree of roast. To have longer shelf life, lower cost and better physical attributes of Arabica fine ground coffee, the roasting process should be kept at a lower degree. At the same time the requests and expectations of customer should also be considered.

Authors+Show Affiliations

Department of Food Engineering, Faculty of Engineering, Ege University, 172, 35040 Izmir, Turkey.Department of Food Engineering, Faculty of Engineering, Ege University, 172, 35040 Izmir, Turkey.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31038532

Citation

Nakilcioğlu-Taş, Emine, and Semih Ötleş. "Physical Characterization of Arabica Ground Coffee With Different Roasting Degrees." Anais Da Academia Brasileira De Ciencias, vol. 91, no. 2, 2019, pp. e20180191.
Nakilcioğlu-Taş E, Ötleş S. Physical characterization of Arabica ground coffee with different roasting degrees. An Acad Bras Cienc. 2019;91(2):e20180191.
Nakilcioğlu-Taş, E., & Ötleş, S. (2019). Physical characterization of Arabica ground coffee with different roasting degrees. Anais Da Academia Brasileira De Ciencias, 91(2), e20180191. https://doi.org/10.1590/0001-3765201920180191
Nakilcioğlu-Taş E, Ötleş S. Physical Characterization of Arabica Ground Coffee With Different Roasting Degrees. An Acad Bras Cienc. 2019;91(2):e20180191. PubMed PMID: 31038532.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physical characterization of Arabica ground coffee with different roasting degrees. AU - Nakilcioğlu-Taş,Emine, AU - Ötleş,Semih, Y1 - 2019/04/25/ PY - 2018/02/26/received PY - 2018/07/30/accepted PY - 2019/5/1/entrez PY - 2019/5/1/pubmed PY - 2019/6/14/medline SP - e20180191 EP - e20180191 JF - Anais da Academia Brasileira de Ciencias JO - An Acad Bras Cienc VL - 91 IS - 2 N2 - Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was examined. The bulk properties, particle property, reconstitution properties, moisture content, water activities and color properties were investigated in different roasting degrees of coffee. The results showed that the physical characteristics of coffee samples were influenced by the degree of roast. To have longer shelf life, lower cost and better physical attributes of Arabica fine ground coffee, the roasting process should be kept at a lower degree. At the same time the requests and expectations of customer should also be considered. SN - 1678-2690 UR - https://www.unboundmedicine.com/medline/citation/31038532/Physical_characterization_of_Arabica_ground_coffee_with_different_roasting_degrees_ L2 - https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000300901&lng=en&nrm=iso&tlng=en DB - PRIME DP - Unbound Medicine ER -