THE LIPID COMPOUND OF COFFEE SEEDS IN REL ATION TO ROASTING PROCESS

Authors
MURATORE G LUPO MCC FIORENZA F ASMUNDO CN
Citation
G. Muratore et al., THE LIPID COMPOUND OF COFFEE SEEDS IN REL ATION TO ROASTING PROCESS, Industrie alimentari, 37(367), 1998, pp. 161-164
Citations number
14
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
37
Issue
367
Year of publication
1998
Pages
161 - 164
Database
ISI
SICI code
0019-901X(1998)37:367<161:TLCOCS>2.0.ZU;2-L
Abstract
Fatty acid composition of three coffee blends was studied before and a fter the roasting at 200 degrees C. This treatment produced a slight d ecrease of saturated fatty acids and a slight increase of the unsatura ted ones. The analyses were carried out by GLC. The discriminant analy ses of the obtained results showed a clear separation between the raw and roasted blends, and among two blends (Costaria and Colombia) compa red to the third (Santos).