Roasting optimization of peaberry coffee beans from cherry fruits
The aim of this study was to determine the best interaction between roasting time and temperature of peaberry beans from cherry fruits combined with three different degrees of roast in order to archive the best results for sensorial attributes as well as verify changes in physical parameters. The r...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Viçosa (UFV)
2023-05-01
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| Series: | The Journal of Engineering and Exact Sciences |
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| Online Access: | https://periodicos.ufv.br/jcec/article/view/15639 |
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| author | Thiago Vasconcelos Pimenta Rosemary Gualberto Fonseca Alvarenga Pereira Jefferson Luiz Gomes Corrêa |
| author_facet | Thiago Vasconcelos Pimenta Rosemary Gualberto Fonseca Alvarenga Pereira Jefferson Luiz Gomes Corrêa |
| author_sort | Thiago Vasconcelos Pimenta |
| collection | DOAJ |
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The aim of this study was to determine the best interaction between roasting time and temperature of peaberry beans from cherry fruits combined with three different degrees of roast in order to archive the best results for sensorial attributes as well as verify changes in physical parameters. The roasting curves showed similarity of temperature profiles, indicating proper conduction of the roasting process. According to the different ways of roasting, significant differences at 5% probability level were observed for the bulk density, moisture content, swelling while shade and weight loss was the same. The optimum roasting condition for peaberry beans was high temperature all the time (T1) in dark color, which obtained higher values for sensorial attributes.
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| format | Article |
| id | doaj-art-67938fc06a9348e7bd6d4ee3415bdeef |
| institution | Kabale University |
| issn | 2527-1075 |
| language | English |
| publishDate | 2023-05-01 |
| publisher | Universidade Federal de Viçosa (UFV) |
| record_format | Article |
| series | The Journal of Engineering and Exact Sciences |
| spelling | doaj-art-67938fc06a9348e7bd6d4ee3415bdeef2025-02-02T19:55:13ZengUniversidade Federal de Viçosa (UFV)The Journal of Engineering and Exact Sciences2527-10752023-05-019310.18540/jcecvl9iss3pp15639-01eRoasting optimization of peaberry coffee beans from cherry fruitsThiago Vasconcelos Pimenta0Rosemary Gualberto Fonseca Alvarenga Pereira1Jefferson Luiz Gomes Corrêa2Federal Institute of Alagoas, BrazilFederal University of Lavras, BrazilFederal University of Lavras, Brazil The aim of this study was to determine the best interaction between roasting time and temperature of peaberry beans from cherry fruits combined with three different degrees of roast in order to archive the best results for sensorial attributes as well as verify changes in physical parameters. The roasting curves showed similarity of temperature profiles, indicating proper conduction of the roasting process. According to the different ways of roasting, significant differences at 5% probability level were observed for the bulk density, moisture content, swelling while shade and weight loss was the same. The optimum roasting condition for peaberry beans was high temperature all the time (T1) in dark color, which obtained higher values for sensorial attributes. https://periodicos.ufv.br/jcec/article/view/15639Peaberry beans. Cherry coffee. Sensorial analysis. Physical properties |
| spellingShingle | Thiago Vasconcelos Pimenta Rosemary Gualberto Fonseca Alvarenga Pereira Jefferson Luiz Gomes Corrêa Roasting optimization of peaberry coffee beans from cherry fruits The Journal of Engineering and Exact Sciences Peaberry beans. Cherry coffee. Sensorial analysis. Physical properties |
| title | Roasting optimization of peaberry coffee beans from cherry fruits |
| title_full | Roasting optimization of peaberry coffee beans from cherry fruits |
| title_fullStr | Roasting optimization of peaberry coffee beans from cherry fruits |
| title_full_unstemmed | Roasting optimization of peaberry coffee beans from cherry fruits |
| title_short | Roasting optimization of peaberry coffee beans from cherry fruits |
| title_sort | roasting optimization of peaberry coffee beans from cherry fruits |
| topic | Peaberry beans. Cherry coffee. Sensorial analysis. Physical properties |
| url | https://periodicos.ufv.br/jcec/article/view/15639 |
| work_keys_str_mv | AT thiagovasconcelospimenta roastingoptimizationofpeaberrycoffeebeansfromcherryfruits AT rosemarygualbertofonsecaalvarengapereira roastingoptimizationofpeaberrycoffeebeansfromcherryfruits AT jeffersonluizgomescorrea roastingoptimizationofpeaberrycoffeebeansfromcherryfruits |