Optimization of the roasting of robusta coffee ( C. canephora conillon) using acceptability tests and RSM

Optimization of the roasting of robusta coffee ( C. canephora conillon) using acceptability tests and RSM

With the objective of optimizing the roasting of robusta coffee ( Coffea canephora Conillon), a two factor central composite design (11 samples) was used to optimise the settings for roasting time and the initial internal temperature of the roaster drum on response variables of acceptance with 25 co...

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Bibliographic Details
Published in:Food quality and preference Vol. 12; no. 2; pp. 153 - 162
Main Authors: Mendes, Luciane C, de Menezes, Hilary C, Aparecida, M, da Silva, A.P
Format: Journal Article
Language:English
Published: Oxford Elsevier Ltd 01-03-2001
Elsevier
Subjects:
Biological and medical sciences
C. canephora Conillon
Coffee
Coffee, tea and other stimulative beverage industries
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
Roasting
Robusta
Sensory analysis
Roasting
C. canephora Conillon
Sensory analysis
Robusta
Coffee
Cooking
Coffea canephora
Stimulative beverage
Temperature effect
Environmental factor
Stimulant plant
Response Surface Methodology
Optimization
Time dependence
Roasting(food)
Dicotyledones
Angiospermae
Rubiaceae
Response surface
Spermatophyta
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Summary:With the objective of optimizing the roasting of robusta coffee ( Coffea canephora Conillon), a two factor central composite design (11 samples) was used to optimise the settings for roasting time and the initial internal temperature of the roaster drum on response variables of acceptance with 25 consuming assessors, for the sensory attributes of beverage aroma, flavour and colour. Predictive models were also obtained for the instumental measurement of the colour of the beans and ground coffee. The optimum range for roasting was shown to be a time of 22–28 min at a temperature of 225–230°C, corresponding to the degree of roasting characterized by the following range of colour of roasted robusta beans: L* between 37.05 and 40.69, a* between 2.29 and 4.15 and b* between 2.70 and 6.29.
ISSN:0950-3293
1873-6343
DOI:10.1016/S0950-3293(00)00042-2