Coffee is a widely accepted beverage worldwide, and its consumption increases steadily. Limited researches have been conducted on roasted coffee using a processed green bean. Therefore, the objective of present study was to develop a novel-processing method to reduce the time and the energy consumption of roasting using Crushed Coffee Beans (CCB). The color and trigonelline content of commercial Bolivia coffee were used as an index for optimization of time and temperature in roasted coffee with novel-processing.Control group was Whole Coffee Bean (WCB), experimental group is CCB. Physiochemical analyses including color, moisture, pH, trigonelline on WCB and CCB after roasting were conducted. Volatile compound analysis was conducted using a Gas Chromatography�Mass Spectrometry (GC-MS), and consumer acceptance test was conducted on coffee prepared with WCB and CCB. Slight physiochemical differences were observed between WCB and CCB, in that the moisture content of WCB was significantly higher than CCB (p=0.05). Different volatile compounds were identified in coffee with WCB and CCB, however consumer acceptance was at parity (p>0.05). No differences were found in antioxidant capacity of two coffee (p>0.05). While no differences in many quality characteristics were observed, the energy consumption of novel-processing method was reduced by 20%.

Optimization of roasting process of crushed coffee bean to reduce energy consumption and roasting time

248th National Meeting (2014)

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