The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee
Joanna Grzelczyk,
Grażyna Budryn,
Krzysztof Kołodziejczyk
et al.
Abstract:Over the years, many methods of refining green beans have been developed, including maceration aimed at enriching the coffee aroma and improving the overall quality. This study aimed to evaluate the influence of different methods of maceration (fruit and wine) and the addition of food flavors to coffee beans on antioxidant activity, caffeine, phenolic and organic acid content, as well as health-promoting properties. This research showed that the use of the maceration in melon and apple fruit pulp (100 g of fru… Show more
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