Physicochemical Characteristics of Brazilian Coffea arabica cv. Catuai Coffee Extracts with Different Roasting Conditions

Kim, Eunkyung; Jeong, Yoonhwa; Gu, Sunyoung; Song, Ka-Young; Kim, Inyong; Kim, Ki‐Young

doi:10.3746/jkfn.2019.48.7.748

Cited by 4 publications

(6 citation statements)

References 15 publications

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“…This result was in agreement with a previous study showing that L * and b * values tended to decrease as the roasting time (5.27, 6.19, 6.39, and 8.01 min) increased at 170 • C [32]. Furthermore, the a* values tended to increase at the early stage of roasting and decreased again as the roasting time increased [32]. These color changes were caused by the Maillard reaction of non-enzymatic browning and caramelization [32].…”

Section: Colorsupporting

confidence: 94%

“…However, the a * values were significantly decreased when samples were roasted for over 15 min, with the exception of 10-20 µm sized samples (p < 0.05). This result was in agreement with a previous study showing that L * and b * values tended to decrease as the roasting time (5.27, 6.19, 6.39, and 8.01 min) increased at 170 • C [32]. Furthermore, the a* values tended to increase at the early stage of roasting and decreased again as the roasting time increased [32].…”

Section: Colorsupporting

confidence: 93%

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Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Jeong

Park

Seo

et al. 2020

Foods

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This study aimed to evaluate the effect of reduced particle size of ginseng by roasting and cryogenic milling on increasing its water solubility and physiological activity. The samples were roasted for different times (9–21 min) and generated in different sizes (10–50, and >50 μm). All roasted samples revealed significantly smaller particle sizes than did non-roasted samples, based on Sauter mean diameter (D [3,2], p < 0.05). Furthermore, the particle sizes of roasted samples decreased until roasting up to 15 min. In terms of the water solubility index (WSI), antioxidant activity, total polyphenol content (TPC), and total polysaccharides according to particle size, 10–20 μm-sized samples showed the highest values when compared with >50 μm-sized samples. Based on roasting time, WSI values of all samples roasted for up to 15 min were higher than those of the control (not roasted) (p < 0.05). Antioxidant activity and TPC also increased with increasing roasting time. Total polysaccharide content was the highest upon roasting for 15 min, except for the 10–20 μm sample. Ginsenoside content of roasted samples >20 μm size was higher than that of the control (not roasted) except after 15 min of roasting. Therefore, roasting and cryogenic milling are effective in producing ginseng root powder.

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Section: Colorsupporting

confidence: 94%

Section: Colorsupporting

confidence: 93%

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Jeong

Park

Seo

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…This result was in agreement with a previous study showing that L * and b * values tended to decrease as the roasting time (5.27, 6.19, 6.39, and 8.01 min) increased at 170°C [33]. Further, the a * values tended to increase at the early stage of roasting and decreased again as the roasting time increased [33]. These color changes were caused by the Maillard reaction of non-enzymatic browning and caramelization [33].…”

Section: Colorsupporting

confidence: 94%

“…However, the a * values were significantly decreased when samples were roasted for over 15 min with an exception of 10-20 μm sized samples (p < 0.05). This result was in agreement with a previous study showing that L * and b * values tended to decrease as the roasting time (5.27, 6.19, 6.39, and 8.01 min) increased at 170°C [33]. Further, the a * values tended to increase at the early stage of roasting and decreased again as the roasting time increased [33].…”

Section: Colorsupporting

confidence: 93%

See 1 more Smart Citation

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Jeong

Park

Seo

et al. 2020

Preprint

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This study aimed to decrease the particle size of ginseng by roasting and cryogenic milling to increase its water solubility and physiological activity. The samples were roasted for different times (9–21 min) and generated in different sizes (10–50, and > 50 μm). All roasted samples revealed significantly smaller particle sizes than did non-roasted samples based on Sauter mean diameter (D [3,2], p < 0.05). Further, the particle sizes of roasted samples decreased till roasting up to 15 min. In terms of the water solubility index (WSI), antioxidant activity, total polyphenol content (TPC), and total polysaccharides according to particle size, 10-20 μm-sized samples showed the highest values when compared with >50 μm-sized samples. Based on roasting time, WSI values of all samples roasted for up to 15 min were higher than those of the control (not roasted) (p < 0.05). Antioxidant activity and TPC also increased with increasing roasting time. Total polysaccharide content was the highest upon roasting for 15 min except for the 10-20 μm sample. Ginsenoside content of roasted samples >20 μm size was higher than that of the control (not roasted) except after 15 min of roasting. Therefore, roasting and cryogenic milling are effective in producing ginseng root powder.

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Research Trends on the Quality Characteristics of Coffee Based on Coffee Bean Processing

Park,

Hong,

Park

2024

JKFN

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This study classified and analyzed 142 studies related to the quality characteristics of coffee based on coffee bean processing process. The classification included the processing processes and sensory and functional quality characteristics. The processing process was further analyzed by dividing it into roasting, extraction, addition, and soaking. Within the roasting category, 61 papers were organized into three subcategories based on whether the roasting process maintained a specific temperature, changed to a different temperature, or followed the Specialty Coffee Association classification method. In the extraction category, 48 papers were organized, including 20 on espresso, 14 on hand drip, 6 on French press, and 3 on cold brew, etc. The addition and steeping category included 16 papers, with 11 focusing on addition and 4 on steeped coffee, and 1 on a different method. In terms of sensory quality characteristics, 82 papers were categorized into five groups: description analysis, pH, color, acidity, and sweetness. Papers related to aroma components are organized separately. For functional quality characteristics, 83 papers were classified into 7 categories, including chlorogenic acid, DPPH radical scavenging activity, caffeine. The study suggests that continuous research on the quality characteristics of coffee ingredients, varying with of coffee bean processing process, can aid in product development by identifying effective ingredients. Furthermore, this research contributes to understanding the evolving trends in coffee and supports the development of the coffee industry.

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Physicochemical Characteristics of Brazilian Coffea arabica cv. Catuai Coffee Extracts with Different Roasting Conditions

Cited by 4 publications

References 15 publications

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Research Trends on the Quality Characteristics of Coffee Based on Coffee Bean Processing

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