Quality Characteristics and Acrylamide Content Based on Coffee Bean Roasting Conditions
2022
Hwang, E.S. | Moon, S.J.
This study was undertaken to investigate the physicochemical quality characteristics, acrylamide, bioactive compound contents, and antioxidant activity of coffee beans after roasting at varying durations. The moisture content of coffee beans was highest in the green beans and decreased sharply with increasing roasting time. Moreover, roasting resulted in a decrease in the crude protein content and an increase in the crude fat content of coffee beans, but there was no significant difference according to the roasting times. Maximum brightness of coffee beans and powder were obtained in the control, the total polyphenols and total flavonoids increased in the initial roasting stage but decreased as the roasting time increased. The antioxidant activity also increased in the initial stage of roasting but decreased as the roasting time exceeded 20 min. The acrylamide content of coffee beans roasted for 5 and 10 min increased to 8.93 and 53.13 ng/g of the sample, respectively, but decreased with roasting times more than 20 min. Taken together, our results indicate that although the antioxidant activity generally increased with heat treatment, excessive roasting for more than 10 min at 180°C led to decomposition of phenolic compounds, reduction of antioxidant activity, and decomposition of acrylamide. Therefore, it is necessary to set optimal roasting conditions for making good quality coffee beans.
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