Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans
Spontaneous fermentation is becoming ever more elusive because of vast natural microbiota profiles that affect geographical region, climate, and applications of agrichemicals. This study aimed to identify the physicochemical and sensory properties of local planted (Serdang, Malaysia) Robusta (Coffea...
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| Format: | Article |
| Language: | English |
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Institute for Research and Community Services, Institut Teknologi Bandung
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113643/1/113643.pdf |
| _version_ | 1817927969229766656 |
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| author | Chan, Hao Yuan Rukayadi, Yaya Mohamad Azman, Ezzat Ashari, Rozzamri Abdul Halim Lim, Sarina |
| author_facet | Chan, Hao Yuan Rukayadi, Yaya Mohamad Azman, Ezzat Ashari, Rozzamri Abdul Halim Lim, Sarina |
| author_sort | Chan, Hao Yuan |
| collection | UPM |
| description | Spontaneous fermentation is becoming ever more elusive because of vast natural microbiota profiles that affect geographical region, climate, and applications of agrichemicals. This study aimed to identify the physicochemical and sensory properties of local planted (Serdang, Malaysia) Robusta (Coffea canephora L.) coffee beans after undergoing different spontaneous wet fermentation (SWF) periods i.e., 0 days as control, 3 days, and 5 days. The hardness decreased significantly (p < 0.05) by 80 to 90% in roasted fermented roasted Robusta coffee (FRRC) beans. The carbohydrate content was significantly higher (p < 0.05) at 9.4%, but protein and crude fibers were significantly (p < 0.05) lower at 31% and 9.7%, respectively. While the FRRC brew displayed deeper lightness (L*31.983), the FRRC powder displayed lighter lightness (L*49.553). The total soluble solid (TSS) was around 21% higher in FRRC and the water solubility index (WSI) had equivalent outcomes at about 8% higher in FRRC. Rheological analysis showed that the coffee fluid exhibited a shear-thickening property with fluid elastic components greater than viscosity. FRRC beans received higher ratings (score > 6) than non-FRRC beans (score between 5 and 6) in the consumer sensory evaluations. |
| first_indexed | 2024-12-09T02:26:53Z |
| format | Article |
| id | upm.eprints-113643 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-12-09T02:26:53Z |
| publishDate | 2024 |
| publisher | Institute for Research and Community Services, Institut Teknologi Bandung |
| record_format | dspace |
| spelling | upm.eprints-1136432024-11-25T01:41:43Z http://psasir.upm.edu.my/id/eprint/113643/ Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans Chan, Hao Yuan Rukayadi, Yaya Mohamad Azman, Ezzat Ashari, Rozzamri Abdul Halim Lim, Sarina Spontaneous fermentation is becoming ever more elusive because of vast natural microbiota profiles that affect geographical region, climate, and applications of agrichemicals. This study aimed to identify the physicochemical and sensory properties of local planted (Serdang, Malaysia) Robusta (Coffea canephora L.) coffee beans after undergoing different spontaneous wet fermentation (SWF) periods i.e., 0 days as control, 3 days, and 5 days. The hardness decreased significantly (p < 0.05) by 80 to 90% in roasted fermented roasted Robusta coffee (FRRC) beans. The carbohydrate content was significantly higher (p < 0.05) at 9.4%, but protein and crude fibers were significantly (p < 0.05) lower at 31% and 9.7%, respectively. While the FRRC brew displayed deeper lightness (L*31.983), the FRRC powder displayed lighter lightness (L*49.553). The total soluble solid (TSS) was around 21% higher in FRRC and the water solubility index (WSI) had equivalent outcomes at about 8% higher in FRRC. Rheological analysis showed that the coffee fluid exhibited a shear-thickening property with fluid elastic components greater than viscosity. FRRC beans received higher ratings (score > 6) than non-FRRC beans (score between 5 and 6) in the consumer sensory evaluations. Institute for Research and Community Services, Institut Teknologi Bandung 2024-06 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/113643/1/113643.pdf Chan, Hao Yuan and Rukayadi, Yaya and Mohamad Azman, Ezzat and Ashari, Rozzamri and Abdul Halim Lim, Sarina (2024) Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans. Journal of Engineering and Technological Sciences, 56 (3). pp. 389-403. ISSN 2337-5779; eISSN: 2338-5502 https://jets.itb.ac.id/index.php/jets/article/view/240 10.5614/j.eng.technol.sci.2024.56.3.7 |
| spellingShingle | Chan, Hao Yuan Rukayadi, Yaya Mohamad Azman, Ezzat Ashari, Rozzamri Abdul Halim Lim, Sarina Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans |
| title | Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans |
| title_full | Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans |
| title_fullStr | Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans |
| title_full_unstemmed | Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans |
| title_short | Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans |
| title_sort | physicochemical properties and sensory acceptability of fermented roasted robusta coffee coffea canephora l beans |
| url | http://psasir.upm.edu.my/id/eprint/113643/1/113643.pdf |
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