Physicochemical and sensory characteristics of dehydrated coffee pulp in function of drying temperature

Abstract

Currently, the use of coffee pulp to prepare infusions is being studied based on its antioxidant properties. The objective of this study was to evaluate the effect of drying temperature on the chemical properties of dehydrated coffee pulp to characterize the coffee pulp beverage in single-dose capsules physically and sensorially after being subjected to three thermal treatments (CT, natural drying; T50, oven drying at 50°C; T60, oven drying at 60°C). Chemical characterization of the dehydrated pulp was performed using Fourier transform infrared spectroscopy analysis (ATR-FTIR) and liquid chromatography (HPLC). Next, physical and sensorial characterization of the beverage was performed to determine the soluble solids (SS), pH, titratable acidity, and color. On the other hand, this beverage was evaluated sensorially. Principal component analysis was performed on the data from the FTIR spectral ranges of 1,800-650 cm-1. Physicochemical and sensory results were analyzed using ANOVA. The chemical, physical, and sensory behavioral results allowed the identification of T60 as a viable processing treatment.

Вплив Температури І Вологості Сушіння Та Обсмажування На Вміст Поліфенолів І Флавоноїдів, Антиоксидантну Активність Та Якість Імбирного Чаю

“…Color parameters and water activity are the important indicators for evaluating product quality, and drying temperature is one of the reasons for food color change [26]. Table 2 shows that the L* value of the products showed statistically significant variations at different drying temperatures.…”