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.

Inoculation of Saccharomyces cerevisiae with sugar cane juice as a starter culture in coffee (Coffea arabica) fermentation

“…The band at 1150 cm -1 was related to the vibration of the C -O bond of the ether group of cellulose (Craig et al, 2018;Barrios-Rodríguez et al, 2020), whereas the wavelengths at 1420-1240 cm -1 were associated with the deformation of the O-H group of chlorogenic acids (Barrios-Rodríguez et al, 2020). In contrast, the absorbance at 1021 cm -1 was associated with the ester functional group C-O-C, which may be due to the presence of quinic acid in coffee, which belongs to the chlorogenic acid family (Jiménez-Ochoa et al, 2022). Barrios-Rodríguez et al ( 2021) also related the band region corresponding to 1450-1250 cm -1 to chlorogenic acids.…”

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.…”