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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| Published in: | Food quality and preference Vol. 12; no. 2; pp. 153 - 162 |
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| Main Authors: | , , , |
| Format: | Journal Article |
| Language: | English |
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Oxford
Elsevier Ltd
01-03-2001
Elsevier |
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| Abstract | 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. |
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| AbstractList | 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. |
| Author | Aparecida, M Mendes, Luciane C de Menezes, Hilary C da Silva, A.P |
| Author_xml | – sequence: 1 givenname: Luciane C surname: Mendes fullname: Mendes, Luciane C – sequence: 2 givenname: Hilary C surname: de Menezes fullname: de Menezes, Hilary C – sequence: 3 givenname: M surname: Aparecida fullname: Aparecida, M – sequence: 4 givenname: A.P surname: da Silva fullname: da Silva, A.P |
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| Cites_doi | 10.1016/0308-8146(94)90111-2 10.1111/j.1745-459X.1990.tb00478.x 10.1002/(SICI)1097-0010(199809)78:1<59::AID-JSFA87>3.0.CO;2-# 10.1177/108201329800400108 10.1111/j.1365-2621.1988.tb07771.x 10.1016/0308-8146(95)00104-2 10.1111/j.1745-4549.1990.tb00831.x |
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| Keywords | 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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[Nota 3: Effetti della torrefazione sulla composizione di alcune miscele di caffè.] publication-title: Industrie delle Bevande, Pinerolo contributor: fullname: Lerici – start-page: 227 year: 1985 ident: 10.1016/S0950-3293(00)00042-2_BIB26 article-title: Affective testing contributor: fullname: Stone – volume: 78 start-page: 59 year: 1998 ident: 10.1016/S0950-3293(00)00042-2_BIB5 article-title: Development of extruded snacks using jatobá (Hymenaea stigonocarpa Mart) flour and cassava starch blends publication-title: Journal of Food Agriculture doi: 10.1002/(SICI)1097-0010(199809)78:1<59::AID-JSFA87>3.0.CO;2-# contributor: fullname: Chang – ident: 10.1016/S0950-3293(00)00042-2_BIB27 – year: 1987 ident: 10.1016/S0950-3293(00)00042-2_BIB18 contributor: fullname: Meilgaard – volume: 4 start-page: 59 year: 1998 ident: 10.1016/S0950-3293(00)00042-2_BIB21 article-title: Influence of roasting temperature on physicochemical properties of different coffees publication-title: Food Science and Technology International doi: 10.1177/108201329800400108 contributor: fullname: Ortola – ident: 10.1016/S0950-3293(00)00042-2_BIB8 – volume: 53 start-page: 631 year: 1988 ident: 10.1016/S0950-3293(00)00042-2_BIB11 article-title: Seven factors response surface optimization of double-stage lye (NaOH) peeling process for pimiento peppers publication-title: Journal of Food Science doi: 10.1111/j.1365-2621.1988.tb07771.x contributor: fullname: Floros – volume: 55 start-page: 207 issue: 3 year: 1996 ident: 10.1016/S0950-3293(00)00042-2_BIB10 article-title: Composition of green coffee water-soluble fractions and identification of volatiles formed during roasting publication-title: Food Chemistry doi: 10.1016/0308-8146(95)00104-2 contributor: fullname: De Maria – year: 1996 ident: 10.1016/S0950-3293(00)00042-2_BIB1 contributor: fullname: de Barros Neto – volume: 14 start-page: 93 year: 1990 ident: 10.1016/S0950-3293(00)00042-2_BIB20 article-title: A response surface methodology approach to optimize potato dehydration process publication-title: Journal of Food Process Preservation doi: 10.1111/j.1745-4549.1990.tb00831.x contributor: fullname: Mudahar – ident: 10.1016/S0950-3293(00)00042-2_BIB14 |
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| Snippet | With the objective of optimizing the roasting of robusta coffee (
Coffea canephora Conillon), a two factor central composite design (11 samples) was used to... |
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| StartPage | 153 |
| SubjectTerms | 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 |
| Title | Optimization of the roasting of robusta coffee ( C. canephora conillon) using acceptability tests and RSM |
| URI | https://dx.doi.org/10.1016/S0950-3293(00)00042-2 |
| Volume | 12 |
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