scholarly journals SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

2019 ◽  
Vol 14 (4) ◽  
pp. 509
Author(s):  
Denis Henrique Silva Nadaleti ◽  
Hully Alves Rocha ◽  
Luciana Maria Vieira Lopes Mendonça ◽  
José Marcos Angélico de Mendonça ◽  
Iêda Bruna dos Reis ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
And Storage ◽  
Zero Time ◽  
Roasted Coffee Beans ◽  
Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads

Aquaculture ◽  
2009 ◽  
Vol 288 (3-4) ◽  
pp. 205-215 ◽  
Author(s):  
K. Phillips ◽  
P. Bremer ◽  
P. Silcock ◽  
N. Hamid ◽  
C. Delahunty ◽  
...  
Keyword(s):  
Physical Properties ◽  
Sea Urchin ◽  
Storage Time ◽  
Sensory Quality ◽  
And Storage

scholarly journals Use of colour parameters for roasted coffee assessment

2012 ◽  
Vol 32 (3) ◽  
pp. 436-442 ◽  
Author(s):  
Natalina Cavaco Bicho ◽  
António Eduardo Leitão ◽  
José Cochicho Ramalho ◽  
Fernando Cebola Lidon
Keyword(s):  
Ether Extract ◽  
Roasted Coffee ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Colour Parameters ◽  
Colour Changes ◽  
Technological Quality ◽  
Non Destructive ◽  
Roasted Coffee Beans

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.

scholarly journals Textural Changes of Asparagus in Relation to Delays in Cooling and Storage Conditions

1992 ◽  
Vol 2 (3) ◽  
pp. 378-381 ◽  
Author(s):  
Luis Hernández-Rivera ◽  
Robert Mullen ◽  
Marita Cantwell
Keyword(s):  
Shear Force ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Asparagus Officinalis ◽  
Shear Transfer ◽  
Textural Changes ◽  
And Storage ◽  
Temperature Time ◽  
Storage Temperatures

Asparagus (Asparagus officinalis L.) spears (cv. UC 157) trimmed to 20 cm were cooled 0, 4, 8, 12, 16, and 20 hours after harvest and evaluated for resistance to shear at 5 and 10 cm above the cut end immediately after cooling and during storage at 0.5, 2.5, and 5C. Resistance to shear increased during cooling delays and with time in storage. Initial cooling delays and simulated marketing conditions (transfer to 15C for 1 day) were the principal causes of increased resistance to shear. A 4-hour cooling delay resulted in an average 40% increase in resistance to shear. Transfer to 15C for 1 day resulted in a greater increase in shear force in the rapidly cooled than in the delayed-cooled spears. Increases in resistance to shear during storage varied from 0% to 50% and depended on the storage temperature, time, and the initial cooling delay. Spears trimmed to a green base showed less increase in shear force after storage than did spears trimmed to a white base. The visual quality of asparagus stored for 14 days was similar (excellent) among spears from different storage temperatures and between green- and white-base spears. Storage quality after 24 days had decreased more in spears stored at 5C than at 2.5 or 0.5C, and more in the green-base than the white-base spears.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

Bacteriological Quality of Infant Milk Formulae Examined under a Variety of Preparation and Storage Conditions

1997 ◽  
Vol 60 (9) ◽  
pp. 1089-1094 ◽  
Author(s):  
N. J. ROWAN ◽  
J. G. ANDERSON ◽  
A. ANDERTON
Keyword(s):  
Storage Conditions ◽  
Bacteriological Quality ◽  
Preparation Conditions ◽  
Bacillus Spp ◽  
The Subject ◽  
The Uk ◽  
And Storage ◽  
Safety Limit ◽  
Storage Temperatures

One hundred infant milk formulae (IMFs), representative of the 10 leading brands available in the UK, were subjected to a variety of preparation and storage conditions. Each IMF was the subject of triplicate trials in which duplicate samples were analyzed. All IMFs analyzed immediately after reconstitution were of satisfactory bacteriological quality, exhibiting a total aerobic count of &lt; 104 CFU g−1 (mean 2.3 × 102 CFU g−1) and a Bacillus cereus count of &lt;103 CFU g−1 of powder (mean 1.3 × 102 CFU g−1 for formulae containing this bacterium). Seventeen percent of all dried IMF examined contained B. cereus; subsequent reconstitution and storage over a 24-h period at ≥30°C resulted in this organism being detected in a further 46% (63 of 100), so that the majority of these foods exceeded the International Dietetics Association of the European Community (IDAEC) proposed reconstitution safety limit of 103 CFU g−1. Variations in preparation conditions did not significantly influence the numbers of Bacillus CFU present (P &lt; 0.05). The bacteriological quality of an IMF depended on the type and number of organisms initially present and on product temperature and duration of product storage. Microbial numbers in IMFs were influenced by storage temperatures of ≥ 20°C for 14 h, while incubation at ≤ 10°C for 24 h had no effect (P &lt; 0.05). Although the microflora of dried IMFs predominantly consisted of B. licheniformis (46%) and B. subtilis (30%), subsequent reconstitution and incubation resulted in the shift to B. cereus I (31 %) and II (38%) as dominant organisms. The latter often grew to the exclusion of the former two Bacillus spp. Diarrheagenic enterotoxin was detected in 4% of IMFs analyzed after 14 h of storage at ≥ 25°C.

scholarly journals Optimization of Coffee Liqueur Manufacturing Process using Caffeine Content

2019 ◽  
Vol 9 (1) ◽  
pp. 430-433
Keyword(s):  
Alcoholic Beverage ◽  
The Other ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Caffeine Concentration ◽  
Caffeine Content ◽  
Other Hand ◽  
Coffee Beans ◽  
Roasted Coffee Beans

Coffee liqueur is an alcoholic beverage made by soaking coffee in spirit. Though coffee liqueur is one of the wellknown liqueur, few research was made so far. In this research, coffee liqueur was prepared by using different recipes involving liquors with different ethanol concentrations (20, 40, or 80%), and the soaking periods (14, 21, or 30 days) of the coffee liqueur ingredients (roasted coffee beans, coffee bean powder and other ingredients). Volatile and semi-volatile compounds are important for the organoleptic quality of roasted coffee beans. However, the amounts of these compounds in roasted coffee beans are more dependent on roasting conditions than those of non-volatiles. Furthermore, volatiles are more easily lost during storage. On the other hand, caffeine, a well-known compound of coffee is an intrinsic non-volatile chemical, and the caffeine is present in larger than other potential indicator components in coffee beans, ensuring the quantitative consistency of the coffee extracts in the liqueur. Caffeine was quantified from the prepared coffee liqueurs by HPLC after method validation. The average caffeine content of all 54 analyses (6 analyses per sample) was 2081.2 μg/mL. The highest caffeine concentration 2793 μg/mL was acquired in the sample prepared by 80% ethanol liquor. A soaking period of 14 days, was considered inadequate for sufficient caffeine extraction regardless of liquor alcohol content. Caffeine concentration peaked after soaking coffees and other ingredients for 21 days at 80% ethanol concentration. On the other hand, the most consistent caffeine concentrations in liqueurs were obtained by soaking for 21 days in 40% ethanol (RSD 7.8%), thus it could be the optimum coffee liqueur recipe. The consistency of coffee liqueur quality was assured using caffeine content.

scholarly journals 110 Postharvest Quality of Tamarillo Fruits under Different Storage Temperatures

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 407F-408
Author(s):  
J.E. Manzano-Méndez ◽  
J.G. Diaz
Keyword(s):  
Storage Time ◽  
Fruit Weight ◽  
Postharvest Quality ◽  
Soluble Solid ◽  
Increasing Temperature ◽  
And Storage ◽  
Plastic Containers ◽  
Storage Temperatures ◽  
Green Stage

Tamarillo (Cyphomandra betacea L.) fruits, grown in the Venezuela Andes farms, were harvested at mature-green stage, graded, selected, washed, and transported to the posharvest lab. for analysis. Fruits were stored into plastic containers in storage rooms at (5, 10, and 15 °C for 3 weeks. The soluble solid concentration (SSC), pH, tritatable acidity (TA), ratio SSC/TA, color: L*, Hue, Chroma, color index (a+b)/L × 100, texture, and fresh fruit weight loss (FFWL) in pulp extract and in the whole fruit were determined on the first day of harvest and at the end of each storage week. These parameters ranged as follows: SSC: 7.92–8.84%, pH: 4.06–4.35, TA: 1.14%–1.21% (expressed as citric acid), SSC/TA: 1.58–1.75, Chroma 42.72—45.54, FFWL: 0.83% at the second storage day to 4.39% at the 3rd storage week. Also, FFWL was 1.03%–1.40% for 10 and 15 °C, respectively. Fruits stored at the highest temperature increased pH values, the TA decreased with stored time, the Chroma and FFWL values increased with the increasing temperature and storage time.

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