Coffee is one of the most widely drunk beverages in the world. In recent years the consumption of instant coffee has increased faster when compared to roasted coffee and today plays an important role in the world economy. The traditional production process of soluble coffee involves several stages, including percolation at temperatures above 180cCand stabilization by means of spray-drying or lyophilization. These high temperatures may be responsible for the degradation of the molecules extracted, in particular the aromatic ones. For these reasons, the aim of this work was to compare, from an analytical and sensorial point of view, coffee made from the Arabica variety prepared using the traditional method compared with others obtained by applying high pressure and water at room temperature. The results showed that the best extraction yields, in terms of soluble solids (g/100g) and total polyphenol (mg gallic acid/100 g) were found in samples of arabica coffee treated with hot water. However the coffee obtained at a pressure equal to 8 bar for 2 h was judged as the most valid from a sensory point of view.
Use of the Naviglio extractor for instant coffee production / Vitulano, M.; Grottaglie, L. L. E.; Cozzolino, I.; Gallo, -M.; Naviglio, D.. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 54:558(2015), pp. 12-16.
Use of the Naviglio extractor for instant coffee production
Gallo -M.;Naviglio D.
2015
Abstract
Coffee is one of the most widely drunk beverages in the world. In recent years the consumption of instant coffee has increased faster when compared to roasted coffee and today plays an important role in the world economy. The traditional production process of soluble coffee involves several stages, including percolation at temperatures above 180cCand stabilization by means of spray-drying or lyophilization. These high temperatures may be responsible for the degradation of the molecules extracted, in particular the aromatic ones. For these reasons, the aim of this work was to compare, from an analytical and sensorial point of view, coffee made from the Arabica variety prepared using the traditional method compared with others obtained by applying high pressure and water at room temperature. The results showed that the best extraction yields, in terms of soluble solids (g/100g) and total polyphenol (mg gallic acid/100 g) were found in samples of arabica coffee treated with hot water. However the coffee obtained at a pressure equal to 8 bar for 2 h was judged as the most valid from a sensory point of view.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
