Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.]
Arabica coffee beans from the same origin were roasted at three different roasting parameters namely minimum roasting (180°C), medium roasting (220°C) and maximum roasting (260°C) each for 20 minutes in order to investigate the changes in the physical, chemical and sensorial evaluation. During the r...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA, Negeri Sembilan
2019
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| Online Access: | https://ir.uitm.edu.my/id/eprint/30697/ |
| _version_ | 1848807564405374976 |
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| author | Md Sobri, Nur Fatin Najihah Mohd Nazri, Nur Fazliana Sumani, Nurpatin Syuhada Azaman Shah, Nurul Adlin Mohamad, Naemaa Hajar, Nadya |
| author_facet | Md Sobri, Nur Fatin Najihah Mohd Nazri, Nur Fazliana Sumani, Nurpatin Syuhada Azaman Shah, Nurul Adlin Mohamad, Naemaa Hajar, Nadya |
| author_sort | Md Sobri, Nur Fatin Najihah |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | Arabica coffee beans from the same origin were roasted at three different roasting parameters namely minimum roasting (180°C), medium roasting (220°C) and maximum roasting (260°C) each for 20 minutes in order to investigate the changes in the physical, chemical and sensorial evaluation. During the roasting process, the coffee beans becomes more brittle due to the chemical, physical and structural modifications. There are limited studies reported for coffee beans that have been roasted with different roasting parameters in term of selected physicochemical properties and sensory evaluation. The roasted coffee beans oil was extracted by using Soxhlet Extraction method for 8 hours. The objective of this study was to determine the effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans in the term of: moisture content (%), oil extraction (%), peroxide value (mEq/kg), acid value (mg KOH/g), furan (absorbance) and sensory evaluation. The furan (abs) content was recorded as 0.24 ± 0.04 (minimum roasting), 0.69 ± 0.03 (medium roasting) and 0.91 ± 0.01 (maximum roasting). In terms of sensory evaluation, most participants preferred coffee drink made from medium roasted coffee beans for aroma, colour, sweetness, flavour and overall criteria. Meanwhile, for the acidity and bitterness criteria, the participants preferred coffee drink made from maximum roasted coffee beans. As a conclusion, roasting temperature is the main factor that influences the physicochemical properties and sensory evaluation of coffee beans. |
| first_indexed | 2025-11-14T22:44:50Z |
| format | Article |
| id | uitm-30697 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:44:50Z |
| publishDate | 2019 |
| publisher | Universiti Teknologi MARA, Negeri Sembilan |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-306972020-06-01T01:48:12Z https://ir.uitm.edu.my/id/eprint/30697/ Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.] joa Md Sobri, Nur Fatin Najihah Mohd Nazri, Nur Fazliana Sumani, Nurpatin Syuhada Azaman Shah, Nurul Adlin Mohamad, Naemaa Hajar, Nadya Chemical elements Extraction (Chemistry) Arabica coffee beans from the same origin were roasted at three different roasting parameters namely minimum roasting (180°C), medium roasting (220°C) and maximum roasting (260°C) each for 20 minutes in order to investigate the changes in the physical, chemical and sensorial evaluation. During the roasting process, the coffee beans becomes more brittle due to the chemical, physical and structural modifications. There are limited studies reported for coffee beans that have been roasted with different roasting parameters in term of selected physicochemical properties and sensory evaluation. The roasted coffee beans oil was extracted by using Soxhlet Extraction method for 8 hours. The objective of this study was to determine the effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans in the term of: moisture content (%), oil extraction (%), peroxide value (mEq/kg), acid value (mg KOH/g), furan (absorbance) and sensory evaluation. The furan (abs) content was recorded as 0.24 ± 0.04 (minimum roasting), 0.69 ± 0.03 (medium roasting) and 0.91 ± 0.01 (maximum roasting). In terms of sensory evaluation, most participants preferred coffee drink made from medium roasted coffee beans for aroma, colour, sweetness, flavour and overall criteria. Meanwhile, for the acidity and bitterness criteria, the participants preferred coffee drink made from maximum roasted coffee beans. As a conclusion, roasting temperature is the main factor that influences the physicochemical properties and sensory evaluation of coffee beans. Universiti Teknologi MARA, Negeri Sembilan 2019 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/30697/1/30697.pdf Md Sobri, Nur Fatin Najihah and Mohd Nazri, Nur Fazliana and Sumani, Nurpatin Syuhada and Azaman Shah, Nurul Adlin and Mohamad, Naemaa and Hajar, Nadya (2019) Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.]. (2019) Journal of Academia <https://ir.uitm.edu.my/view/publication/Journal_of_Academia.html>, 7 (2). pp. 130-137. ISSN 2289-6368 https://nsembilan.uitm.edu.my/joacns/ |
| spellingShingle | Chemical elements Extraction (Chemistry) Md Sobri, Nur Fatin Najihah Mohd Nazri, Nur Fazliana Sumani, Nurpatin Syuhada Azaman Shah, Nurul Adlin Mohamad, Naemaa Hajar, Nadya Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.] |
| title | Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.] |
| title_full | Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.] |
| title_fullStr | Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.] |
| title_full_unstemmed | Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.] |
| title_short | Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.] |
| title_sort | effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / nur fatin najihah md sobri... [et al.] |
| topic | Chemical elements Extraction (Chemistry) |
| url | https://ir.uitm.edu.my/id/eprint/30697/ https://ir.uitm.edu.my/id/eprint/30697/ |