TY - JOUR
T1 - Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beans
AU - Lee, Seongho
AU - Choi, Eunyeong
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© 2024
PY - 2024/11/1
Y1 - 2024/11/1
N2 - In this study, the effects of various roasting methods on the α–dicarbonyl compounds (α-DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (Coffea arabica) were analysed. The concentration of α-DCs in the coffee samples significantly changed (p < 0.05) during roasting, while that of melanoidins increased with roasting time in all roasting methods regardless of temperature. Crude protein decreased as roasting time increased. Through kinetic modelling, pan roasting was found to increase the rate constant of α-DCs, melanoidins, and crude proteins by up to 62.6%, 9.3%, and 33.3%, respectively. Air frying was observed to decrease the activation energy of α-DCs, melanoidins, and crude proteins by up to 57.8%, 22.3%, and 12.6%, respectively. The pan roasting method was shown to minimise α-DCs by up to 15% during medium roasting of coffee beans.
AB - In this study, the effects of various roasting methods on the α–dicarbonyl compounds (α-DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (Coffea arabica) were analysed. The concentration of α-DCs in the coffee samples significantly changed (p < 0.05) during roasting, while that of melanoidins increased with roasting time in all roasting methods regardless of temperature. Crude protein decreased as roasting time increased. Through kinetic modelling, pan roasting was found to increase the rate constant of α-DCs, melanoidins, and crude proteins by up to 62.6%, 9.3%, and 33.3%, respectively. Air frying was observed to decrease the activation energy of α-DCs, melanoidins, and crude proteins by up to 57.8%, 22.3%, and 12.6%, respectively. The pan roasting method was shown to minimise α-DCs by up to 15% during medium roasting of coffee beans.
KW - Coffee
KW - Kinetic modelling
KW - The arrhenius equation
KW - Various roasting methods
KW - α–dicarbonyl compounds
UR - http://www.scopus.com/inward/record.url?scp=85207202867&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2024.116950
DO - 10.1016/j.lwt.2024.116950
M3 - Article
AN - SCOPUS:85207202867
SN - 0023-6438
VL - 211
JO - LWT
JF - LWT
M1 - 116950
ER -