Bolka Muluken, Emire Shimelis
Institute of Technology Hawassa University Hawassa Ethiopia.
Addis Ababa Institute of Technology Addis Ababa University Addis Ababa Ethiopia.
Food Sci Nutr. 2020 Oct 8;8(11):6120-6130. doi: 10.1002/fsn3.1904. eCollection 2020 Nov.
The effects of drum, fluidized bed, and traditional type of coffee roasting technologies on the cup quality and bioactive compounds of Yirgacheffe, Harar, and Sidama variety specialty coffee beans grown in Ethiopia were investigated at light, medium, and dark degree of roast from 150°C to 200°C for 7 to 15 min. No significant differences in cup quality were detected among the roasted coffee varieties disregard of the type of roasters. Varietal difference was found to have significant ( < .05) effect on caffeine content of the coffee beans. A significant reduction in trigonelline and total chlorogenic acids content of the coffee beans was observed during roasting process, with darker roasts attaining the least values. Drum roaster was found to be the best type of coffee roaster for specialty coffee beans at medium degree of roast with the highest cup quality, optimum bioactive compounds content, and minimum acrylamide formation. However, traditional roaster resulted at the least average cup score of 80% among the three coffee samples and the highest acrylamide content of 2.306 mg/L for Yirgacheffe coffee sample at light degree of roast. There are still some bottlenecks that need to be addressed via advancements using novel food processing technologies in order to devise the next generation of coffee processing.
研究了转鼓式、流化床式和传统式咖啡烘焙技术对产自埃塞俄比亚的耶加雪菲、哈拉尔和希达玛品种特色咖啡豆杯测品质和生物活性化合物的影响，烘焙程度为浅度、中度和深度，烘焙温度在150°C至200°C之间，烘焙时间为7至15分钟。无论使用何种烘焙机，烘焙后的咖啡品种在杯测品质上均未检测到显著差异。发现品种差异对咖啡豆的咖啡因含量有显著（<0.05）影响。在烘焙过程中，观察到咖啡豆中的葫芦巴碱和总绿原酸含量显著降低，烘焙程度越深，含量越低。对于特色咖啡豆，转鼓式烘焙机在中度烘焙时是最佳选择，此时杯测品质最高，生物活性化合物含量最佳，丙烯酰胺形成量最少。然而，在三个咖啡样品中，传统烘焙机烘焙出的咖啡平均杯测得分最低，仅为80%，在浅度烘焙时，耶加雪菲咖啡样品的丙烯酰胺含量最高，达2.306毫克/升。为了设计下一代咖啡加工工艺，仍有一些瓶颈需要通过采用新型食品加工技术来解决。
