Use of colour parameters for roasted coffee assessment

Author:

Bicho Natalina Cavaco1,Leitão António Eduardo2,Ramalho José Cochicho2,Lidon Fernando Cebola3

Affiliation:

1. Universidade Nova de Lisboa, Portugal; Instituto de Investigação Científica Tropical, Portugal

2. Instituto de Investigação Científica Tropical, Portugal

3. Universidade Nova de Lisboa, Portugal

Abstract

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.

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

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