Institute of Chemical Food Technology;
Technical University of Lodz;
Faculty of Biotechnology and Food Sciences;
Poland;
Lodz;
关键词：
GC/FID;
Coffee roasting;
DSC;
Trans fatty acids;
Coffee oil oxidation;
期刊名称：
European Journal of Lipid Science and Technology
i s s n：
1438-7697
年卷期：
2012 年
114 卷
9 期
页 码：
1052-1061
页 码：
摘 要：
The aim of this study was to determine the influence of roasting conditions, including elevated humidity of air used in the process, on the properties of coffee oil. Beans of Robusta coffee were roasted in a laboratory convective roaster with a possibility of changing the temperature, humidity, and velocity of roasting air. Roasting temperatures from 190 to 216°C, air humidity from 0.07 to 1 %, and air velocity of 0.5 and 1 m/s were used. Parameters analyzed in roasted beans were: oil content, fatty acids composition, including trans fatty acids using the GC/FID method and indicators of oxidation level, namely peroxide value and content of conjugated dienes and trienes. Also a thermal profile of oil with the use of the DSC method and finally the bean aroma were evaluated. For maintaining the maximal amount of PUFA, the most favorable roasting conditions were, either, roasting at relatively high temperature and short time, or roasting at low temperatures. Using moderately high temperature resulted in the highest oxidative changes, but on the other hand, the aroma of received beans presented the best sensory properties. For the best nutritional properties, the best roasting conditions were: temperature 210°C and 1% humidity content in roasting air at 1 m/s flow velocity. In such conditions roasted beans obtained a very high quality aroma, and the roasting time was relatively short.
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