The addition of crude gambir extract in the production of functional robusta coffee powder

Budi, Supriyanto; Wijaya, Agus; Pangawikan, Aldila Din

doi:10.1590/fst.55721

Cited by 4 publications

(3 citation statements)

References 12 publications

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“…As shown in Table 1, with the introduction of coffee or cocoa, the mellowness and matureness of aroma, as well as the fluentness and sweetness of smoke in cigar were improved obviously. It indicated that fermented additives contributed significantly to the perceived sensory characteristics of cigar, which was owing to the chemical profile of additives (Santoso et al, 2022;Seçuk & Seçim, 2022). Therefore, in addition to sensory quality, it is also significant to analyze the effects of coffee and cocoa on the chemical profile of tobacco leaves.…”

Section: Sensory Quality Evaluationmentioning

confidence: 99%

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

ZHOU

Cai

et al. 2023

Food Sci. Technol

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Exogenous additives applied for cigar tobacco leaves fermentation played an important role in sensory quality of cigar. In this study, effects of additives including coffee and cocoa on the quality of cigar tobacco leaves were explored. The changes of sensory quality, conventional chemical components, nonvolatile organic acids, and aroma compositions in tobacco leaves were studied. Results showed that the richness, mellowness and matureness of aroma, as well as the fluentness and sweetness of smoke in cigar were improved with the introduction of coffee or cocoa. According to chemical composition analysis, fermentation with coffee or cocoa increased the contents of alkaloids and sugar in tobacco leaves, which endowed the tobacco a relatively good performance on the sweetness and aroma richness. Besides, the decrease of citric acid, as well as the increase of saturated fatty acid and aroma components were found with additives, which was beneficial to improve the mellowness and aroma richness of cigar. It was suggested that coffee and cocoa exhibited positive effects on the chemical composition, especially increased the contents of sugar, saturated fatty acids and aromatic components, thus improving the sensory quality of tobacco leaves.

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Section: Sensory Quality Evaluationmentioning

confidence: 99%

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

ZHOU

Cai

et al. 2023

Food Sci. Technol

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“…To solve these problems, several studies have been carried out on the organic chemistry of natural products, developing solvent formulations that are less harmful to the environment, and replacing conventional organic solvents in the extraction of bioactive substances from plant species (Belwal et al, 2018;Chanioti & Tzia, 2018;Choi & Verpoorte, 2019;Santoso et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted extraction of active compounds from Beta vulgaris using deep eutectic solvents

et al. 2023

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The aim of this study is to investigate the application of ultrasound in the extraction of betanin from beets (Beta vulgaris) using Deep eutectic solvents (DES). The extraction process was optimized using response surface methodology. The time variable was found to be correlated with the extraction performance. Three DES (choline chloride: urea (CC:U), choline chloride: glycerol (CC:G), and choline chloride: citric acid (CC:Ac)) were studied. The concentration of betanin extracted with CC:U, CC:G, and CC:Ac was 41. 27-67.51, 82.46-104.45, and 50.06-111.93 mg/100 g. The maximum betanin extraction of 111.193 mg/100 g was achieved with CC:Ac in 38 min using 44% DES in water in an ultrasonic bath. These results demonstrate that DESs are excellent solvents for the extraction of betanin with superior efficiency to conventional extraction solvents. Ultrasound significantly improved the efficiency of betanin extraction from beets. However, a higher betanin content in the extracts did not translate into greater active antioxidant capacity, which may be related to the synergistic effects of other compounds present in the beet extracts. This study is the first attempt to optimize the parameters for ultrasound extraction of betanin from B. vulgaris using eutectic solvents.

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“…In the course of this relatively simple process, a series of events occur in line with the roasting process, causing the green bean to completely change its structure to release the coffee-forming compounds in the cup (Pereira et al, 2021b). It creates the organoleptic characteristics of coffee, which is the most important factor influencing the consumer appeal of a coffee drink (Santoso et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry

MUTOVKINA

Бредихин

2023

Food Sci. Technol

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The main objective of the present study was to evaluate the variation of dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work was analyzed coffee roasting process, used differential scanning colorimetry able to describe thermophysical processes inside a coffee bean during the roasting process was developed. For the analysis of thermophysical effects inside the coffee bean were explored six samples of coffee beans with different origins. The scanning colorimetry data obtained showed differences in thermal effects, the transition from an endothermic process to an exothermic one, as well as the amount of heat required for the roasting process. The analyzed humidity and density curves were then compared with the observed data. The analysis showed a direct dependency between the physical characteristics of the grain and the thermal effects during the roasting process. The present study concludes that green coffee with different properties requires the use of different strategies for the use of energy to obtain a quality product.

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The addition of crude gambir extract in the production of functional robusta coffee powder

Cited by 4 publications

References 12 publications

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

Ultrasound-assisted extraction of active compounds from Beta vulgaris using deep eutectic solvents

Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry

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