烘烤
食品科学
咖啡因
化学
风味
生咖啡
降级(电信)
抗氧化剂
咖啡渣
热稳定性
有机化学
生物
计算机科学
电信
内分泌学
物理化学
作者
Joanna Grzelczyk,Petr Fiurasek,Ashok Kakkar,Grażyna Budryn
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-09-01
卷期号:387: 132888-132888
被引量:12
标识
DOI:10.1016/j.foodchem.2022.132888
摘要
Coffee is used as flavor or health-promoting additive in thermally processed food. In this study, ground coffee and freeze-dried coffee extracts were evaluated in terms of their thermal stabilities, and for the first time heat resistance of fractions (mono-, dichlorogenic acids and caffeine) with different roasting levels was evaluated. It observed that the degradation of green coffee bean ingredients began at 150 °C, and for the re-heated light and dark roasted, in the range of 171-188 °C. The lyophilized extracts were more stable and their degradation began around 160 °C. However, with the re-treatment (cooking, baking, frying) of the coffee extract fractions, the degradation of the monochlorogenic acids commenced at 114 °C, while for dichlorogenics at 108 °C and caffeine at 146 °C. Monochlorogenic acids in Robusta coffee showed high antioxidant activity (55-70%) and the highest content of fiber (13-17%). Coffee could be used to fortify food.
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