The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition
Paulina Pakosz,
Rafał Wołosiak,
Beata Drużyńska
et al.
Abstract:During kopi luwak production, coffee fruit is subjected to enzymatic and microbial treatment. While microbial modification of coffee fruit or beans is often investigated, there is little information regarding the influence of the enzymatic part of the process. In this study, green Arabica and Robusta beans were modified using basic animal digestive enzymes (pepsin or trypsin with α-amylase) and various treatment times (3, 6 or 12 h) to determine their effect on bioactive and other quality-affecting compounds. … Show more
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