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Physico chemical characteristics of decaffeinated coffee beans obtained using water and ethyl acetate.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/4835/
jfst-197-00
 
Title Physico chemical characteristics of decaffeinated coffee beans obtained using water and ethyl acetate.
 
Creator Ramalakshmi, K.
Prabhakara Rao, P. G.
Nagalakshmi, S. Raghavan
 
Subject 04 Coffee
14 Physical properties
 
Description Physicochemical properties of coffee beans (var. robusta) subjected to decaffeination processes involving extraction with water and ethyl acetate were studied. Following decaffeination, beans were roasted and analysed for swelling ratio, bulk density, colour and breaking strength. Beans were then ground and analysed for caffeine, total soluble solids and residual solvent levels. Swelling ratio, bulk density and colour scores for decaffeinated beans were lower than those of normal beans. Caffeine content of ground decaffeinated bean samples ranged from 0.06 to 1.43%, while breaking strength ranged from 9.65 to 14.70 lb/square inch. Decaffeinated ground beans were used to make coffee beverages; it was found that 1.5x the quantity of normal beans were required to produce decaffeinated coffee having similar quality attributes to normal coffee.
 
Date 2000
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4835/1/JFST_2001_37_3_282-285.pdf
Ramalakshmi, K. and Prabhakara Rao, P. G. and Nagalakshmi, S. Raghavan (2000) Physico chemical characteristics of decaffeinated coffee beans obtained using water and ethyl acetate. Journal of Food Science and Technology, 37 (3). pp. 282-285.