The lipid compound of coffee seeds in relation to roasting process

Muratore, G.; Cataldi Lupo, M.C.; Fiorenza, F.; Nicolosi Asmundo, C. . Istituto di Industrie Agrarie

The lipid compound of coffee seeds in relation to roasting process

1998

Muratore, G. | Cataldi Lupo, M.C. | Fiorenza, F. | Nicolosi Asmundo, C. (Catania Univ. (Italy). Istituto di Industrie Agrarie)

English. Fatty acid composition of three coffee blends was studied before and after the roasting at 200 deg C. This treatment produced a slight decrease of saturated fatty acids and a slight increase of the unsaturated ones. The analyses were carried out by GLC. The discriminant analyses of the obtained results showed a clear separation between the raw and roasted blends, and among two blends (Costarica and Colombia) compared to the third (Santos)

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Italian. E' stata studiata la composizione in acidi grassi di tre miscele di caffe' prima e dopo la tostatura, eseguita alla temperatura di 200 deg C. Tale trattamento ha determinato una lieve diminuzione degli acidi grassi saturi a vantaggio di quelli insaturi. Le determinazioni analitiche sono state eseguite mediante GLC. L'analisi discriminante dei risultati ottenuti ha evidenziato una netta separazione fra le miscele crude e tostate, e fra le due miscele (Costarica e Colombia) rispetto alla terza (Santos)

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AGROVOC Keywords

acidi grassi insaturi acidi grassi saturi arrostimento ash content carbohydrate content chemical composition chromatographie en phase gazeuse coffea arabica coffea canephora coffee beans composition chimique composizione chimica contenido de carbohidratos contenido de ceniza contenido de humedad contenido proteico contenuto lipidico contenuto proteico crude fibre fibra bruta fibra grezza fibre brute food technology gas chromatography gascromatografia grillage lipid content metodi statistici moisture content protein content roasting saturated fatty acids statistical methods technologie alimentaire tecnologia alimentare teneur en cendres teneur en eau teneur en glucides teneur en lipides tostado unsaturated fatty acids variedades varieties

Bibliographic information

Published in

Industrie Alimentari (Italy)

Volume 37 Issue 367 ISSN 0019-901X

Pagination

pp. 161-164

Other Subjects

Acidos grasos saturados; Contenuto in ceneri; Teneur en proteines; Feve de cafe; Acidos grasos insaturados; Acide gras insature; Tenore in umidita'; Cromatografia de gases; Methode statistique; Acide gras sature; Tecnologia de los alimentos; Composicion quimica; Semilla de cafe; Metodos estadisticos; Semi di caffe'; Contenido de lipidos; Contenuto in carboidrati; Varieta'; Variete

Language

Italian

Note

Summaries (En, It)

3 tables; 2 graphs; 13 ref.

Translated Title

La frazione lipidica del caffe' in relazione al processo di tostatura

Type

Summary

In AGRIS since: 2000-08-15

Format: AGRIS AP

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The lipid compound of coffee seeds in relation to roasting process

1998

AGROVOC Keywords

Bibliographic information