Use of colour parameters for roasted coffee assessment

Food Science and Technology (Campinas)

Natalina Cavaco Bicho¹  António Eduardo Leitão²  José Cochicho Ramalho²  Fernando Cebola Lidon¹ 

[1] ,Universidade Nova de Lisboa Faculdade de Ciências e Tecnologia Departmento de Ciências e Tecnologia da BiomassaCaparica,Portugal

关键词: Arabica coffee;    chromatic parameters;    Robusta coffee;    café Arábica;    parâmetros cromáticos;    café Robusta;   

DOI  :  10.1590/S0101-20612012005000068

来源: SciELO

【 摘 要 】

Fast and non-destructive indicators were evaluated as tools to measure the technological quality of Arabica and Robusta coffee. Accordingly, considering the roasting intensity in highly valuable commercial samples, volume, mass, apparent density, moisture, total ash, ash insoluble in hydrochloric acid, and ether extract were characterized. The chromatic parameters L*, C*, Hº were measured using illuminants D65 and C. It was found that in roasted coffee beans, the parameters L*, C*, Hº, and coordinate b* had an antagonist interaction due to an increase in the roasting intensity, whereas after milling, only L* and Hº decreased progressively. Considering that the parameters L* and Hº followed similar patterns using both illuminants, D65 and C, it can be concluded that they are appropriate to evaluate coffee colour changes during roasting, enabling a relationship with coffee quality.

【 授权许可】

CC BY   
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