UNIVERSIDAD DEL TOLIMA

CHROMATIC PARAMETERS AND MORPHOLOGICAL CHANGE IN COOFEE BEANS

INVESTIGACIONES

GRUPO DE
DURING ROASTING OPERATION
1,2Guillermo Salamanca Grosso; 1Monica Patricia Osorio Tangarife; 1Cesar Danilo Urrego FS 1330-2
1Mellitopalinologycal and physicochemical properties of foods research group. 2Chemistry Department - Science Faculty Universidad del Tolima (Colombia)
MELLITOPALINOLÓGICAS Y PROPIEDADES
FISICOQUÍMICAS DE ALIMENTOS E-mail: [email protected]

Introduction Material and Methods Results and discussion

Samples: Arabica coffee beans (Var. Castilla) samples were analyzed. The process
Roasting of coffee bean, is a critical step in coffee processing, since it controls quality and Coffee bean grading has to do with a number of characteristics, one of the most important being
aggregated commercial value to final the product. The roasting process makes the beans swellbegan with the selection of green coffee. Collected samples were joined in a pool size. Beans increase their intensity color in roasting process followed a significantly mass loss (11 to
representing an overall take of green coffee. Minimum mass of 1.0 kg. To assess the
and changes their color, taste, smell and density, resulting in a special flavor of coffee. To 20 %) which occurred with the increased roasting intensity, resulted from the removal of water,
accelerate the Millard's and Amadori´s reaction and other chemical reactions, where the effect of the size of beam respect to the roasting process green coffe were classified organic substances, and silver skin. Significant differences were found in selected samples in 15, 16
by groups using screens 15, 16, and 18. Not only are larger beans generally more and 18 screen.
roasting process demand enough thermal transference of heat. In Maillard´s the aminoacids ck
and reducing sugar are transformed in melanoidins compounds in roasted coffee given desirable, but bean size, density, and moisture, are all factors that must be taken in to B la
Final Degree of n
consideration when establishing roast profiles. Characterization: Chromaticity B row
characteristic color flavor aroma an particular taste in cup. Safety Cutoff
Switch
Roast Quality
rk er
parameters were determined at later stage to the process, in samples collected at Spectrum
D a
n
intervals of 1 min. for luminance (L), red/green (a*), yellow/blue (b*), chromaticity, row
ll B
Upper Usable Fu
chroma (C), hue (h) parameters. Color difference (ΔE) were stimate respect to the Temp Limit
row
n
Aromatic Indicators of B
fresh coffee bean. Arithmetic (Da), geometric (DG) diameters, surface area (S), Coffee Virtues and ed iu m
Pha
se
M ic

Time roasting
sphericity were estimated, according to the equations Ec-1 to Ec-4. Additionally was Taints m

TEMPERATURE
wn er
Range ro oth
t B Ex
determined (φ) porosity (𝜺), real and apararent density (ρr), (ρa), size (width, length Charging Temp
L ig h

and thickness). Total acidity (meq.kg-1), phenols and flavonoids were measure in ld en
Go 2nd Crack
coffee drinkable using Folin-Ciocalteau and Aluminium tricloride test, under UV Ye
llo w
n Selective Range for Altering
The roasting of the coffee is an unitary operation which allows fixing and formation of spectrophotometry. Thin layer chromatography (HPTLC) also were evaluated. Range of Initial
Temp Drop Gr
ee
Ph ase Temperature Ramp
ic
composite chemical and complex volatil and aromatic compounds (furfural, acetaldehide, (% + ' + () the
rm
1st Crack
- do
methilpropanal an oters) characteristic of the processed which are dependent on temperature !" = Ec-1 !+ = (%. '. () Ec-2
En
3
and speed of the roasting, generating and causing both changes in the color, density and Turning
0 Point
porosity. /. ( '. (). %
.= !+
2% − ( '. () Ec-3 ∅= Ec-4 TIME
Typical average values and standard deviations in width, length and thickness, arithmetic, geometrical and surface
%
%& parameters of Coffe arabica (Var. Castilla). Start 185 °C/ screen 18. (A) and 185°C/screen 15 (B)
! = 1- *100
%' Temperature Long Wide Thickness Da Dg Surface
°C mm mm mm mm mm mm2
25 10.15 ± 0.3 7.54 ± 0.3 4.32 ± 0.4 7.34 ± 0.5 6.92 ± 0.6 126.81 ± 0.4
125 10.24 ± 0.4 7.64 ± 0.4 4.36 ± 0.2 7.41 ± 0.4 6.98 ± 0.4 129.32 ± 0.1
150 10.13 ± 0.2 7.62 ± 0.1 4.50 ± 0.4 7.41 ± 0.4 7.03 ± 0.5 130.99 ± 0.2
A 175 10.12 ± 0.5 7.99 ± 0.3 4.44 ± 0.2 7.51 ±0.3 7.10 ± 0.3 134.15 ± 0.4
192 10.15 ± 0.4 7.74 ± 0.2 4.69 ± 0.5 7.53 ± 0.6 7.17 ± 0.7 136.74 ± 0.6
During classic roasting, green coffee beans are usually subjected to temperatures ranging Green cooffee beans clasified by groups size (15, 16, and 18) screen 200 11.33 ± 0.4 9.05 ± 0.5 5.41 ± 0.3 8.59 ± 0.4 8.21 ± 0.5 180.01 ± 0.6

between 180-190 and 220-230 °C for 12-15 minutes. To evaluate the quality of roasted coffee, 203 11.65 ± 0.4 8.58 ± 0.3 5.28 ± 0.4 8.50 ± 0.4 8.08 ± 0.2 173.19 ± 0.5
20 230
Mesh 18

classic standard methods have usually been used, namely volume, mass, apparent density, 18 210
Mesh 17
25 8.72 ± 0.3 6.27 ± 0.3 4.59 ± 0.4 6.53 ± 0.5 6.31 ± 0.6 106.28 ± 0.4
Mesh 16
moisture, total ash, ash insoluble in hydrochloric acid, and ether extract. Several studies have 16
190
Mesh 15 125 8.72 ± 0.4 6.28 ± 0.6 4.59 ± 0.5 6.53 ± 0.4 6.31 ± 0.4 106.30 ± 0.1
been carried out to correlate physicochemical changes during the roasting treatement of
Mesh 14
14 150 8.24 ± 0.6 6.16 ± 0.2 5.24 ± 02 6.54 ± 0.4 6.43 ± 0.5 112.22 ± 0.2
coffee beans. 12
170
B 175 8.94 ± 0.5 6.24 ± 0.1 5.33 ± 0.2 6.83 ±0.3 6.67 ± 0.3 119.48 ± 0.4

Temperature (C)
10 192 9.09 ± 0.5 6.66 ± 0.3 5.61 ± 0.2 7.12 ± 0.6 6.97 ± 0.7 131.44 ± 0.6
b*

150

8
130
200 9.96 ± 0.8 7.57 ± 0.4 5.85 ± 0.2 7.79 ± 0.4 7.60 ± 0.5 156.19 ± 0.6
6 203 10.16 ± 0.4 7.38 ± 0.2 5.93 ± 0.4 7.82 ± 0.4 7.63 ± 0.2 156.57 ± 0.5
110
4

2 90
Porosity: The cells of the seed of coffee are expanded by the internal pressure that
0
70
occurs during the toast, due to water vapor and carbon dioxide formed. This creates
-1.0 0.0 1.0 2.0 3.0 4.0 5.0
a*
Screem 18 Screem 17 Screem 16 Screem 15
0 1 2 3 4 5 6 7 8

Time (Min)
9
porosity in the interior of the grain. Them cell walls become fragile and brittle. This
change makes the grinding of coffee. The expansion facilitates the removal of soluble
Color and chromatic properties: The sugars of the coffee by the action of heat react with
compounds from de roast coffee to hot water.
proteins giving polymer products of high molecular weight that you are giving the
Accordingly, the use of fast and non-destructive indicators might contribute to roast coffee characteristic brown color and that will be all the more intense the higher the degree of Acidity and Electrical conductivity: Acidity of the cup decreases with the degree of
quality assessment allowing the definition of the technological quality that might influence the toasting. Also a part of the sucrose is investing in its monomers and begins the process of roasting, toasting less acidic. pH of the coffee drink. Is more acidic (4.85 to 5.15) the
sensory quality of the drink. caramelization. There is a color gradient from the surface to the center in clear roasts, which
arabica coffee that the robusta coffee (5.25 to 5.40).
is invested in dark.