Effects of Roasting Degree on Coffee Quality and Its Compositional Attributes
| dc.contributor.advisor | Shimeles Shumi (PhD) | |
| dc.contributor.author | Amanuel Getachew | |
| dc.date.accessioned | 2023-12-14T14:51:35Z | |
| dc.date.available | 2023-12-14T14:51:35Z | |
| dc.date.issued | 2023-10 | |
| dc.description.abstract | Coffee is one of the preferable drinkable beverages in the worldwide. However, its palatable acceptability by consumers depends on the degree of roasting quality of the coffee bean regardless of the varaity. The objective of this research was to evaluate the effects of roasting degree on coffee Quality and compositional attributes. Samples of Harar coffee beans whose speciality graded were selected and subjected to 190 to 230°C roasting degree for 5 to 12 minutes using drum roaster. Where the roasting color intensity classified as light(M), Light medium(LM), Medium(M), Medium Dark(MD) and dark degree(DM) of roasts from 190°C - 230°C for 5 to 12 minutes, though the coffee beans have significant changes in physical and chemical properties at different degree of roasting temprature. The result also showed that the volume change and the weight loss by the roasted beans during different types of roasting degree. The roasted coffee beans were grinded and its proximate composition, sensory quality and cupping were evaluated. The result showed that, medium of roasted coffee beans the amount of caffeine, CHO, crude fat, crude fibber, ash content, and moisture content present in harar coffee were evaluated 2.02, 46.2, 14.41, 18.08, 3.31and 2.15 respectively. And the body of coffee at L, LM, M, MD, D roast degree were 6.08, 7.00, 8.58, 8.5 and 6.42 respectively. The roasted coffee beans were evaluated for cup quality at Light, Light medium, medium, medium dark and dark degree of roast by three professional cuppers. Based on cupping evaluation, dark and light roasting degree resulted at the least total cup score for all the coffee roasting degree. Cup quality were evaluated by a team of certified panelists at Great Abyssinia coffee processing and quality analysis laboratory. Effects of roasting temperature and time were significant (P<0.05) on cup quality parameters. The highest values of fragrances, Flavor, Aftertaste, Acidity, Body, Uniformity, Balance, Clean cup, Sweetness and overall acceptability were 8.83, 9.17, 8.83, 8.75, 8.58, 8.25, 8.5, 8.92, 8.33 and 8.83 respectively. According to the cup test result the values of overall quality showed that, all tested samples varied between commercially acceptable and highly acceptable. Highly acceptable values in most cup quality attributes were 87 % to treatments of 210°C for 8 minute | |
| dc.identifier.uri | http://etd.aau.edu.et/handle/123456789/1001 | |
| dc.language.iso | en_US | |
| dc.publisher | Addis Ababa University | |
| dc.title | Effects of Roasting Degree on Coffee Quality and Its Compositional Attributes | |
| dc.type | Thesis |