Use of colour parameters for roasted coffee assessment
| dc.creator | Natalina Cavaco BICHO | |
| dc.creator | António Eduardo LEITÃO | |
| dc.creator | José Cochicho RAMALHO | |
| dc.creator | Fernando Cebola LIDON | |
| dc.date | 2012 | |
| dc.date.accessioned | 2026-07-07T04:20:25Z | |
| dc.description | Fast and non-destructive indicators were evaluated as tools to measure the technological quality of Arabica and Robusta coffee. Accordingly, considering the roasting intensity in highly valuable commercial samples, volume, mass, apparent density, moisture, total ash, ash insoluble in hydrochloric acid, and ether extract were characterized. The chromatic parameters L ∗ , C*, H° were measured using illuminants D 65 and C. It was found that in roasted coffee beans, the parameters L ∗ , C*, H°, and coordinate b* had an antagonist interaction due to an increase in the roasting intensity, whereas after milling, only L* and H° decreased progressively. Considering that the parameters L* and H° followed similar patterns using both illuminants, D 65 and C, it can be concluded that they are appropriate to evaluate coffee colour changes during roasting, enabling a relationship with coffee quality. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395940113004 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/458286 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.32 | |
| dc.subject | Agrociencias | |
| dc.title | Use of colour parameters for roasted coffee assessment | |
| dc.type | artículo científico |