LAUSR.org creates dashboard-style pages of related content for over 1.5 million academic articles. Sign Up to like articles & get recommendations!

Processing effects on acrylamide content in roasted coffee production.

Photo from archive.org

Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type… Click to show full abstract

Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type in the mix and with the time-temperature parameters during the roasting process. Therefore, this study aimed to find the best roasting conditions in order to mitigate acrylamide formation. Two types of roasted coffee (Arabica and Robusta) were analyzed through GC-MS and two clean-up methods were compared. The best roasting conditions were optimized on an industrial scale and the median levels of acrylamide decreased from the range 170-484 µg kg-1 to 159-351 µg kg-1, after the optimization of roasting parameters. Therefore, the choice of the best conditions, according to the percentage of Robusta type in the finished product, could be an efficient mitigation strategy for acrylamide formation in coffee, maintaining the manufacturer's requirements of the finished product.

Keywords: content roasted; acrylamide content; processing effects; roasted coffee; effects acrylamide; coffee

Journal Title: Food chemistry
Year Published: 2020

Link to full text (if available)


Share on Social Media:                               Sign Up to like & get
recommendations!

Related content

More Information              News              Social Media              Video              Recommended



                Click one of the above tabs to view related content.