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Author: Avila, Johana Maria
Title: Effect of Roasting on the Physicochemical, Textural, Rheological and Sensory
Properties of Five Varieties of Honduras Grown Coffee Beans and Brewed Coffee
The accompanying research report is submitted to the University of Wisconsin-Stout, Graduate School in partial completion of the requirements for the Graduate Degree/ Major: MS in Food and Nutritional Science Research Advisor: Pranabendu Mitra, PhD, P. Eng. Submission Term/Year: Fall 2019 Number of Pages: 63 Style Manual Used: American Psychological Association, 6th edition I have adhered to the Graduate School Research Guide and have proofread my work. I understand that this research report must be officially approved by the Graduate School. Additionally, by signing and submitting this form, I (the author(s) or copyright owner) grant the University of Wisconsin-Stout the non-exclusive right to reproduce, translate, and/or distribute this submission (including abstract) worldwide in print and electronic format and in any medium, including but not limited to audio or video. If my research includes proprietary information, an agreement has been made between myself, the company, and the University to submit a thesis that meets course-specific learning outcomes and CAN be published. There will be no exceptions to this permission. I attest that the research report is my original work (that any copyrightable materials have been used with the permission of the original authors), and as such, it is automatically protected by the laws, rules, and regulations of the U.S. Copyright Office. My research advisor has approved the content and quality of this paper. STUDENT: NAME: Johana Maria Avila DATE: 12/19/2019 ADVISOR: (Committee Chair if MS Plan A or EdS Thesis or Field Project/Problem): NAME: Pranabendu Mitra DATE: 12/19/2019 ------This section to be completed by the Graduate School This final research report has been approved by the Graduate School. Director, Office of Graduate Studies: DATE:
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Avila, Johana M. Effect of Roasting on the Physicochemical, Textural, Rheological and
Sensory Properties of Five Varieties of Honduras Grown Coffee Beans and Brewed Coffee
Abstract
The main objective of this study was to identify the commercial feasibility of five varieties of coffee beans (Pacamara, Parainema, Lempira, Obata Marsellesa) grown in Honduras by comparing with two commercial samples for their physicochemical, rheological and sensory properties. The green coffee beans were roasted at 200℃ for 45 min using a conventional oven.
The physicochemical properties of coffee beans were determined before and after roasting and compared with commercial light roasted and dark roasted coffee beans. The sensory, physicochemical and rheological properties of brewed coffee were determined to identify the preferred varieties of coffee. The ANOVA showed that the roasting process affected the quality of coffee beans significantly (p<0.05). The moisture content (8-9%) and water activity (0.3-0.4) of roasted beans improved the shelf-life as self-stable coffee. The sensory analysis indicated that there was a significant difference between Lempira and Parainema varieties. The overall results of this study indicated the physicochemical, rheological and sensory properties of five varieties of Honduras grown coffees were very comparable with the commercial tested samples. The study is expected to be helpful to open a new window for the coffee business using Honduras grown tested coffees. 3
Acknowledgments
Thanks God that always enlightens us and opens paths. I thank my advisor Dr.
Pranabendu Mitra for his constant guidance and help, especially for his methodological orientation and for his continued encouragement throughout the process until the end of it. I would like to give a special thank to Dr. Eun Joo Lee, Department Chair of the Food and
Nutrition Department, who generously coordinated with Graduate School for my exception application to be eligible to continue my study after a break. I am thankful to Dr Cynthia Rohrer,
Program Director for providing the logistic in the laboratory for the sensory analysis test. I thank the students and professors for their willingness to participate for the completion of the sensory test.
My heartfelt deep thanks to my parents, sibling, my husband for their constant patience and support that they always demonstrated. I thank all those people who directly or indirectly contributed to this research work could be carried out. Thanks to all the coffee farmer for their hard work.
Thanks to the sponsors of this research. This was funded by Green-Field Food &
Ingredients (Honduras & USA). Also, the research was partially funded by the Advisor’s
Maybelle Ranney Price Professorship (CEHHHS-GM-00295-1-A-20) professional development grant, University of Wisconsin-Stout.
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Table of Contents
Abstract ...... 2
List of Tables ...... 7
List of Figures ...... 8
Chapter I: Introduction ...... 9
Statement of the Problem ...... 11
Purpose of the Study ...... 11
Assumptions of the Study ...... 11
Limitations of the Study ...... 12
Methodology ...... 12
Chapter II: Literature Review ...... 13
Origin of the Coffee ...... 13
History of the Coffee in Honduras ...... 14
Quality of the Coffee ...... 15
Quality of the Brewed Coffee ...... 15
Proper Management of the Crop ...... 16
Proper Management in the Processing ...... 16
Evaluation and Cupping of the Samples ...... 18
Sensory Properties ...... 18
Physical and Chemical Properties ...... 18
Main Defects in Coffee, Most Common Causes and How to Avoid Them ...... 19
Rough or Astringent ...... 20
Terrosa ...... 20 5
Mohosa ...... 20
Flavor to River (Iodine)...... 21
Fructose ...... 21
Vinous ...... 22
Chapter III: Methodology ...... 23
Materials ...... 23
Instrumentation...... 24
Data Collection Procedures ...... 24
Quality Characterization of Coffee Beans and Brewed Coffee ...... 26
Determination of Bulk Density, Piece Density, Solid Density ...... 26
Determination of Rehydration Capacity of Green Coffee Bean and Roasted
Coffee Bean...... 27
Determination of Percent of Porosity...... 27
Determination of Water Activity (aw) ...... 27
Determination of Moisture Content ...... 27
Determination of the Color ...... 28
Determination of Brix ...... 28
Determination of pH ...... 28
Determination of Rheological Properties ...... 28
Determination of Mechanical Properties (Textural Profile Analysis) of the
Brewed Coffee ...... 30
Roasting Procedure of Coffee Beans ...... 30
Brewing Procedure of Roasted Coffee Beans ...... 31 6
Sensory Analysis...... 31
Data Analysis ...... 31
Limitations ...... 31
Summary ...... 32
Chapter IV: Results ...... 33
Physicochemical Properties of Non-Roasted and Roasted Coffee Beans ...... 33
Densities of Non-Roasted and Roasted Coffee Beans ...... 37
Color for Non-Roasted, Roasted Coffee Beans and Brewed Coffee ...... 39
Physiochemical Properties Brewed Coffee ...... 41
The Relationship of Shear Stress and Shear Rate and Power Modeling...... 42
Textural properties of the brewed coffee ...... 46
Textural Properties of the Brewed Coffee ...... 46
Sensory Evaluation of the Brewed Coffee ...... 47
Chapter V: Discussion, Conclusion and Recommendation ...... 49
Discussion ...... 49
Conclusions ...... 49
Recommendations ...... 50
References ...... 51
Appendix A: Characteristics Agronomics, Production, Quality of the Cup ...... 55
Appendix B: ANOVA Results...... 60 7
List of Tables
Table 1: List of Materials Used ...... 23
Table 2: Instruments Used in the Physiochemical Analysis ...... 24
Table 3: Physiochemical Properties (Before and After Roasting) of Tested Coffee Bean Samples
...... 34
Table 4: Densities (Before and After Roasting) of Tested Coffee Bean Samples ...... 38
Table 5: Physiochemical and Rheological Properties of Brewed Coffee ...... 42
Table 6: Power Law Modeling Parameters (K and n) of Five Different Brewed Coffee ...... 43
Table 7: Textural Properties of Five Varieties of Brewed Coffees ...... 47
Table 8: Sensory Properties of Five Varieties of Coffee ...... 47 8
List of Figures
Figure 1: Flow Chart of Processing of Coffee Beans from Field to Cup ...... 25
Figure 2: Instrument Used to Measure the Rheological Properties ...... 29
Figure 3: Instron Machine Used to Measure the Texture Profile ...... 30
Figure 4: L* Value Before, After Roasting and Brew Coffee ...... 40
Figure 5: a* Value Before, After Roasting and Brew Coffee ...... 40
Figure 6: b* Value Before, After Roasting and Brew Coffee ...... 41
Figure 7: Shear Stress and Shear Rate Relationship of Pacamara for Experimental and Power
Law Modeling ...... 44
Figure 8: Shear Stress and Shear Rate Relationship of Parainema for Experimental and Power
Law Modeling ...... 44
Figure 9: Shear Stress and Shear Rate Relationship of Lempira for Experimental and Power Law
Modeling ...... 45
Figure 10: Shear Stress and Shear Rate Relationship of Obata for Experimental and Power Law
Modeling ...... 45
Figure 11: Shear Stress and Shear Rate Relationship of Marsellesa for Experimental and Power
Law Modeling ...... 46 9
Chapter I: Introduction
Honduras share an immense passion for the production of specialty coffee beans in the country but what makes it so great is diversity. Honduras may be small, but it is rich in different varieties, processes, altitudes, microclimates, cup profiles, and more (Oestreich-Janzen,
2013). As a wide variety of coffee beans are being produced in Honduras there is a big opportunity to flourish the coffee business. However, the quality of the beans depends on many factors such as variety, grown conditions (i.e. temperature and relative humidity) and altitude, processing conditions (i.e. roasting) etc. So, it is necessary to justify the processing conditions how the processing paraments affect the quality of different variety of coffee beans.
The parameters used to determine the quality of coffee are totally linked to the preference of the customers and particularly to what the consumer demands. Quality has been the subject of much research over time, given that it is totally linked to production systems that have existed and the demands of consumers. Particularly, since the Industrial Revolution in the 18th century, the change from artisanal and controlled systems to massive production systems have given rise to a series of theories and new dimensions of what quality means. Even today, for many, quality remains a subject of much study and evolution. One of the organizations recognized for their occupation on the issue of quality, is the International Organization for Standardization (ISO for its acronym in English), ISO cites quality as: “Set of properties and characteristics of a product, process or service that confer their aptitude to satisfy the established or implicit needs” (Mutafelija & Stromberg, 2008, p. 270)
Considering the quality requirement is proactive and growing, that is, the consumer does not stagnate in a preference, but increasingly becomes more and more demanding. This is being done in such a way that it justifies that the coffee market often establishes new clauses in many 10 aspects. Increasingly buyers request green preparations that contain less defects, maintain a specific size of grains, controlled humidity and drying conditions, beyond that consumers have pressured the market to develop the “quality of the cup” standardization which has interesting characteristics.
One such example includes a research was conducted by Wilson, Conley, Harris, and
Lafone (2012) with three commercial samples of special coffees from Colombia brands referring to Huila origin (M1), Premium coffee (M2) to high mountain Premium coffee (M3), and a sample of South Hula coffee (M4) toasted the same day of the test evaluation. The evaluation panel consisted of 10 trained judges. A team of three American, three Dutch and four Colombian judges analyzed the drinks located on a rectangular stainless-steel table in which five cups were available for each sample to be evaluated. The results obtained from the 4 samples evaluated by the 10 participating panelists exceeded 6 points in the acidity attribute; however, none of the samples exceeded 8 points. The European tasters rated the samples with the lowest score while the American and Colombian tasters formed a homogenous group in the perception of the four samples evaluated. One of the advantages of this study was the ability to qualify the European market with greater interest in fresh coffees (freshly roasted) based upon the European judges scoring these attributes to acidity as determining factor in its acceptance to perceive the attribute with greater intensity and show greater acceptance to it. Colombian tasters tend to report more often to the notes associated with red fruits or citrus, while American tasters associate the flavor of the drink with notes of wood and cocoa.
The moment in which the attributes and properties of an offered product reach the level of satisfaction in the mind of the consumer, the phenomenon of quality occurs. In summary, quality is the perception of the consumer which in turn is understood by the producer. This 11 immediately gives rise to the condition that the quality is defined by the client and consumer, who proposes what should be the important attributes determining quality. So, the producer of the goods or service, must adjust its production system to achieve what the consumer requires.
Statement of the Problem
Parana (coffee arabic), Pacamara (coffee arabic), Marsella (coffee arabic), Obata (coffee arabic) and Lempira (coffee arabic) are five varieties of coffee largely produced in Honduras and are promising for production of good quality coffee in the world coffee market. There are many researches done in the Midwest in USA on coffee processing. However, there is not much literature on these specific varieties of coffee beans for this region which represent a high volume of import green beans into US coffee processing industry. Very limited data of these varieties, quality parameters and preferences of the consumer currently exist today.
Purpose of the Study
This study investigated the roasting processing effects of five varieties of Honduras grown coffee beans and brewed coffee on the physicochemical, textural, rheological and sensory properties to evaluate the quality and acceptance of the coffee. Those properties of coffee and coffee beans were compared with commercially available coffee samples to determine the commercial feasibility of Honduras grown Obata, Lempira, Marsellesa, Pacamara, Parainema coffee beans.
Assumptions of the Study
We assume all the samples used in this study were harvested and dried following the
Specialty Coffee Association of America Standards (SCAA). As variety of coffee beans had an influence on the quality of coffee the physicochemical, textural, rheological and sensory 12 properties of different varieties of coffee would be different and the roasting conditions (time and temperature affected the quality of the final coffee products.
Limitations of the Study
The varieties of coffee used in this study are specifically limited to Obata, Marsellesa,
Lempira Pacamara, Parainema origin El Paraiso, Honduras from medium altitude between 1000 m.a.s.l. to 1300 m.a.s.l.
Methodology
The evaluation of the physicochemical characteristics of the green coffee beans and compared the roasted coffee with two commercial samples best suited this research because this information can allow us to develop the profile of each variety. The important of each characteristic of the green coffee helped us to stablish the proper methodology to roast the coffee then compare the roasted coffee with two commercial coffee, the dark commercial roasted and light commercial roasted helped to established the parameter of what the consumer want in this region and finally the evaluation of the sensory properties to know the preferences of the consumer in each attribute and coffee varieties.
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Chapter II: Literature Review
There is a growing interest to develop high quality coffee by roasting different varieties of coffee beans to meet the present consumers demands. The quality of coffee depends on many factors such as variety, soil, climate, production practices, post-harvest practices and the roasting process. The variety and growing altitude play a very vital role for the best quality of coffee beans. Roasting process of coffee beans influences the taste and edge of brewing process greatly.
Since coffee processing companies are always under pressure to develop high quality coffees to meet the consumer demand, they need to continually seek new sources of good quality coffee beans and roasting process. Honduras is one of the great places in the World to produce different varieties coffee beans in different altitudes. The Honduras grown different varieties of coffee beans can be converted to high quality coffee by selecting right variety and right roasting process. Before going to the brewing process, it is necessary to examine the physicochemical properties of the different varieties of coffee beans to determine the right quality coffee beans for brewing.
Origin of the Coffee
The origin of the coffee was discovered in Africa, specifically in the regions of Ethiopia and Sudan. This region was at 400 feet above sea level close to Lake Tana. In this region the coffee grew as a wild crop and translated to different countries. The wild crop of coffee was adapted to different conditions over time and genetic improvements were made in order to increase productivity and quality (Puerta-Quintero, 1996)
The coffee was translated to Yemen through the port of Moka between 575 AD - 890 AD then Persian and Arabians transported it to Arabia. The Arabs exported it to Syria and Persia
(Iraq), Turkey and then Europe. In Africa the coffee was extended for Mozambique and 14
Madagascar from there the Netherlands and Portuguese between 1600 AD – 1700 AD when translated it to India. In the 17th century coffee spread to the other Netherlands ́s colonies in
African and Asia. In America the Netherlands transported the coffee to Guyana (Surinam) between 1714 AD and 1718 AD and from Paris to French Guiana in 1719 AD and their colonies in the Antilles, Guadalupe island, Haiti and Santo Domingo. In 1715 AD coffee was translated from Surinam to Basil from here to Peru and Paraguay (Ponce, 2001)
History of the coffee in Honduras. In 1740 AD coffee was transported to Puerto Rico then El Salvador, Guatemala between 1750 AD– 1760 AD followed by Bolivia, Ecuador and
Panama in 1784 AD and finally Honduras approximately in 1798 AD when Honduras was part of king of Guatemala. Official statistics data published between 1889 AD – 1893 AD described the coffee as a good crop of productivity in Honduras (Ponce, 2001).
After the independency of Honduras in 1821 AD the first president to become interested in the industry of coffee who incentivized the crops after he published a law to help the coffee to be free of any type of taxes for 10 years. The next president Marco Aurelio Soto continued with incentives to the Coffee Industry.
Growing the coffee Industry in Honduras was slow in comparison with other countries in the area, up until the middle of the 20th century. The industry started growing surprisingly until
Honduras become the first producer in Central America. The coffee is one of the traditional crops in the rural areas of the country and one of the biggest supporters to the economy of the country. Coffee represents 29% of agriculture sector and 6.5% of the Prod us Intern Brut of the country (Ponce, 2001). 15
Quality of the Coffee
Prior to the fall in coffee prices in 1997 and 1998, the coffee market obeyed exclusively to the law of supply and demand, so it could be described specifically as a volume market. At least the quality standards were not the only thing that weighed in a commercial transaction.
After stemming from the low prices experienced at that time the market has changed at an accelerated pace. This has led to a clear segmentation of qualities revealing the true suppliers of quality coffee by today’s standards. The phenomena has caused the consumer to know more about coffee as a beverage and consequently increasing the level of quality demanded, which is transmitted through the entire commercial chain until it reaches the producer (Puerta-Quintero,
1996)
Quality of the brewed coffee. Necessarily one should think then of a well-worked coffee in the field, with the conditions and care that result in a healthy grain. Also, maintain the inherent characteristics of the grain in the processes, both wet and dry processing. It is a fact that in the process of wet processing, each stage of this process, starting with cutting or harvesting, must be carried out keeping in mind what the client has defined as quality (Kalschne et al.,
2018). If the process is not carried out in an efficient way it is then easy to deteriorate both the physical and organoleptic characteristics of the coffee. Quality then should not be visualized until the end of the beneficiary process, rather, it should be adopted as a philosophy from the beginning of the transformation process.
Currently, the producer, on the other hand, must know his product better and understand what the consumer requires, this is precisely how the current coffee market is made up. One of the fundamental principles that considers the philosophy of quality is the knowledge of the product itself. To develop quality, it is necessary to first perceive the needs of the consumer and 16 the market, and then develop the production systems in search of the product that meets the identified needs. This forces the producer to investigate and understand how to really produce what the consumer perceives as a "quality coffee".
Proper management of the crop. High quality coffee may be obtained if the plantation is given the necessary care according to their needs due to weather conditions. Planting distance according to variety, adequate fertilization programs, shade management, tissue management and adequate pest and disease control programs will result in a coffee with better physical and organoleptic characteristics and with as few physical defects as possible. Another consideration to remember is that improved varieties need to be fertilized. However, it is always recommended before doing so to perform a soil analysis to determine the adequate needs of the plants.
Shade management is very important in the control of pests and diseases and in the production itself. A lot of shade can cause special conditions for the development of fungi and diseases; however, a plantation without shade also causes another series of problems related to susceptibility to diseases, soil erosion and planting in general (Lechthaler & Vinogradova, 2017)
Proper management in the processing. Previously, the main factors that affect coffee quality have been described. It is possible to have all the Agro-climatic conditions, height, variety and plantation management; however, this only defines the potential qualities of a coffee, which must be maintained during the process of wet processing.
The quality is primarily focused on processes and how these can affect the original characteristics of a product. If it fails in any procedure that involves the wet benefit, the result will be to lose such characteristics originally formed in the field (Giacalone et al., 2019)
A process is defined by three very important aspects: raw material, transformation and the resulting product. Applied to coffee from the point of view of the wet benefit, the raw 17 material is the coffee obtained in the field (ripe coffee), the transformation is all the procedures that implies the wet profit to finally obtain the dry parchment coffee.
Each procedure in the wet benefit adds value and is vital to obtain good quality parchment coffee. The process of wet processing is extremely delicate because of the nature of the coffee that is processed in it, there are only two possibilities: adding value to each of the characteristics originally gained in the field or losing them altogether. Each procedure in the wet benefit has a special function, but a great advantage is that in most of them there is the classification process, that is, the separation of good grains and bad grains. Four important classifications have been identified that help to obtain a quality final product. They occur in the following phases (Andueza, de Peña, & Cid, 2003).
1. Cut or collection (first classification). Reception or receipt of ripe fruit (second classification in the continuous pass siphon). Pulping (third classification in screens, screens or other methods). Removal of the mucilage. Washing (fourth classification in the classification channel or run). In this classification is included drying and storage.
It is necessary to carry out each of the phases with the greatest possible effort. The fact is with any carelessness the quality of the coffee can easily be lost.
Special importance is given to the cutting, harvesting or the harvesting phase since it defines the raw material that is transformed into the wet benefit. A batch of harvested coffee may include green beans, bayous and overripe. Unfortunately, none of the phases of the process of beneficiation mentioned above can eliminate all of these phases. More importantly they will continue until the moment of coffee tasting, where they will appear as physical defects with a direct impact on the cup (Giacalone et al., 2019). 18
Evaluation and Cupping of the Samples
The evaluation of the special coffee it is possible to evaluate other additional characteristics, they include sweetness, balance, uniformity, cleanliness and preference
(Kalschne et al., 2018).
Sensory properties. This activity is performed by an expert taster. A person who has extensive knowledge, experience and natural ability to perceive each of the attributes or defects that coffee may have, both in physical aspects of the grain, and in organoleptic. Although tasting is a subjective art, classification and measurement systems have been developed that reduce the subjectivity. It is important to mention that the quality standards are clearly established by the international market. The physical characteristics to be evaluated in coffee cupping are: Size, shade, color and slit of the grain.
Physical and chemical properties. The adulterations and falsifications of coffee by mixing it or replacing it with other products such as rice, barley, rye, chick-pea, wheat, sorghum, soy or beet, among others occurs in many countries mainly due to the price difference between coffee and substitute products (Fadai, Melrose, Please, Schulman, & Van Gorder, 2017)
Most people believe that coffee contains only caffeine, but among its components are amino acids, sugars, lipids and minerals, whose composition varies by species, variety, region, country of origin and degree of toasting of the grain. The caffeine content is different depending on the type of coffee: the minimum is 0.8 percent if it is pure coffee, 0.56 percent if it is coffee mixed with sugar, and a maximum of 0.3 percent in the case of decaffeinated coffee (Giacalone et al., 2019)
The grain of the coffee plant must undergo transformation processes before preparing the beverage, one of which is roasting and is performed at more than 150 °C to generate chemical 19 changes in the grain components. The color, aroma, body and flavor of coffee are attributes that are detected in the cup. In addition to these, some flavors and aromas that affect its quality may be notorious among which are: moist flavor, ferment (which is the degradation of coffee that goes from sour to putrefied), earthy (taste to earth) removed, rancid (which is the oxidation of coffee's own oils), old (total or partial loss of aroma, flavor and body), and dirty (undefined mixture of defects); In turn, the best coffee is one that has no defects and is called gourmet coffee (Lee, Kim, & Lee, 2017)
Coffee is usually roasted at different intensities to accentuate its attributes and obtain characteristics that satisfy the taste of the consumer. The three commercial degrees of toasting are: light, medium and dark. Generally, a coffee with light roast has a softer flavor than one with dark roast. (Lee et al., 2017)
Once roasted, the grain is also ground to different granulometry, depending on the type of coffee machine used to prepare the beverage. The three grades of commercial milling are: coarse, medium and fine. Producers recommend a coarse grind for percolating coffee machines, medium grind for filter coffee machines, and fine grinding to prepare espresso coffee.
Roasted coffee, while not exceeding a moisture content of 6 percent, does not present problems of deterioration or decomposition (Lee et al., 2017). However, since some of its components are volatile experts recommend that it is preferably consumed freshly roasted or only purchased the amount you use in short periods (two to three weeks).
Main Defects in Coffee, Most Common Causes and How to Avoid Them
Previously described the important variables that contribute to the definition of the intrinsic characteristics of coffee, which can be damaged at the time of processing poorly. The process of wet processing plays a very important role if you want to preserve the organoleptic 20 characteristics of coffee. Below are the main defects in the cup, its causes and how they can be avoided (SCAA, 2009).
Rough or astringent. This flavor is caused by the presence of green beans in a batch of coffee that will be processed in the wet mill. Also, due to the presence of silver film that may remain stuck due to insufficient fermentation time in the piles. It is important to mention that tall coffees usually present traces of this film, although it does not cause a defect in the cup
(Kalschne et al., 2018)
The recommendation to avoid this defect, in the first place would be to try to cut only ripe coffee or in any way to prevent the benefit from entering lots with green coffee. Another recommendation would be to give the correct point of fermentation in the piles and thus avoid that the grain has a silver film attached, which for this reason can cause a defect in the cup
(SCAA, 2009).
Terrosa. Predominates the taste of moist earth in the cup. This defect is often the result of a grain humidity above 12% and unfavorable storage conditions which causes the proliferation of fungi in the coffee and in turn the earthy taste in the cup. It is an initial phase of mold taste
(Giacalone et al., 2019).
Mohosa. This defect appears especially when storing coffee with a high percentage of humidity (above 12%). In addition, it occurs a lot in very humid places and with high temperatures, which create special conditions for the develop (Kalschne et al., 2018) of fungi.
Another cause can be to store the coffee in places with little ventilation, or to stick the sacks with coffee to the walls or even place them directly on the floor.
It is recommended to store coffee with the appropriate humidity percentage (10 to 12%); in cellars where temperature and humidity can be controlled. The cellars should be well 21 ventilated. In addition, the sacks should not be placed close to the walls and should avoid any contact with the floor.
Flavor to river (iodine). This flavor is very common in the natural Arabica coffees of
Brazil. In fact, it has been popular for being present in the majority of lower quality coffees shipped by the port of Rio de Janeiro, hence its name (Giacalone et al., 2019)
It is precisely the taste of medicine, also called "phenol", and it is a particularly heavy and pronounced failure. For this reason, it is a very punished defect and it is caused by fruits that, due to wind or rain, fall to the ground and get hurt. When they remain on the ground for some time they are attacked by fungi.
Other causes may be nuts that have remained in the coffee plant. These two types of fruits are mixed at the time of harvest with normal fruits, sometimes the slit of these grains have a reddish coloration. In washed coffees it is not very common to find this type of damage, as it happens in natural ones.
In washed coffee another serious defect can result, since it appears in individual cups, that is, at the time of tasting it is possible to find only one cup with a river flavor, of all the cups tasted. It can be corrected by avoiding the mixing of grains collected from the soil and the dry ones harvested in the mat with the normal ripe fruit (Giacalone et al., 2019).
Fructose. One of the main reasons this defect is delayed pulping, that is, a long time after cutting. In addition, it originates by washing the coffee before giving a point in the fermentation piles due to the fact that it stays with honey residues and in the drying stage it can undergo a post-fermentation. It can also occur by washing the coffee long after the fermentation point. On some regions where the rainy season coincides with the harvest. The causes of this defect are associated with high temperatures in the dryers. 22
To avoid this type of defect, it is advisable to wash the coffee at its correct point of fermentation and to pulp the coffee on the day of its cutting. In dryers, mainly in batteries, avoid using temperatures higher than 50 °C. Drying is the flow of hot air, not high temperatures (Lee et al., 2017).
Vinous. Originated by overripe fruits or because the pulping has been delayed too long
(much more intense than the fruity one). The normal acidity of the coffee turns sour, until it becomes a "vinegar" flavor. The grain can be recognized because the film has a reddish coloration. To avoid this defect, it is recommended to cut the coffee at its correct ripening point and pulp on the same day.
The aspects mentioned above are very relevant when analyzing the introduction of a brand of coffee in a specific market, both criteria help to establish demand and supply (BSCA,
2018). 23
Chapter III: Methodology
This chapter explains the methods for preparation of coffee bean and coffee brew samples, processing as well as the measurement of the different physicochemical properties of five varieties of Honduras grown coffee and two commercial samples and sensory properties specifically in five varieties of Honduras grown coffee. This chapter provides the description of the different physicochemical and sensory analysis carried out in this research.
Materials
The coffee green bean of the five varieties of coffee were obtained from five farms in El
Paraiso, Honduras C.A. The five samples were from the range of altitude from 1000 to 1300 m.a.s.l. The samples were drying following the standards of the Association of Coffee Specialty.
Table 1
List of Materials Used
Altitude Coffee beans m.a.s.l (meter above the see level)
1150 Pacamara C arabica Lempira C arabica 1260
Parainema C arabica 1100
Obata C arabica 1100
Marsellesa C arabica 1150
Commercial Dark Roast -
Commercial Light Roast -
Note. These are the varieties of green coffee used to process. The commercial coffee beans were
used to compare the roasted coffee varieties. 24
Instrumentation
The analysis was performed in the physical, chemical and sensory laboratories of the
Food Science Department at University of Wisconsin Stout. The different instruments mentioned in the Table 2 are located in these laboratories. The laboratory equipment glassware also was used.
Table 2
Instruments Used in the Physicochemical Analysis
Instrument Specification
Viscometer Brookfield DV-III Ultra Programmable Rheometer
Water Activity Meter Aqua Lab, Dew point 4TE pH Meter Fisher Scientific accumet basic, AB15 Plus-pH meter
Instrom Texture Profile Instrom 3342
Brix-Refractometer TRZ Brix-Refractometer
ColorFlex ColorFlez EZ s/n CFEZ 1056 of Hunter Lab
Data Collection Procedures
The coffee beans were processing following the standards of the Association of Coffee
Specialty described in the figure 1. The five varieties of green bean coffee were obtained from different farms located in El Paraiso, Honduras C.A. This region of the country is characterized for sweet, citrus and soft cup profiles and also found unique flavors, including champagne, grapes, mango and tropical fruits, along with a floral acidify and creamy mouthfeel. 25
[Planting: It is a crop original from tropical weather. The green coffee is used as seed. l [------'------] Harvesting: It take 3 to 4 years for coffee trees to• bear fruit "Coffe cherry". Procesing: Remove debris, stones, twings from the berries and remove unripe ones.
Pulping the cherries. Getting rid of the skin and the pulped fruit (mucilage) using water.
Fermenting. Wet method requires a pulping machine, roatating drums and fermentation tank.
Breaks down the sugars in the mucilage to produce acids that are responsabile for the complexity
of the coffee (2 to 3 weeks).
Drying. The green beans were drying between 9% to 16%
Milling. Parchment coffee (the dried beans) is prepared for exporting by tidying up the beans and Isorting them by size and weight. Defective beans are removed. I Exporting. Milled beans (green coffee) are loaded• into ships to be exported. • Tasting. Tasters roast small quantities of beans, grind them down and infuse in carefully
controlled boiling water. The coffee is test the aroma and taste in the same and different roast.
Roasting. The green beans were roasting at 200℃ for 45 min
Grinding. This procedure determines how coarse or fine the coffee is ground.
Brewing. In this case we used 20 g of coffee beans roasted per 1000 ml of tap water
Figure 1. Flow chart of processing of coffee beans from field to cup. 26
Quality Characterization of Coffee Beans and Brewed Coffee
The following procedures physicochemical, textural, rheological and sensory were used to evaluated and characterized the coffee beans and brewed coffee.
Determination of bulk density, piece density, solid density. The same procedure was used in the bulk density for the samples of green bean and roasted coffee beans.
The 25 g of coffee beans were tapped repeatedly after placed in graduated cylinder of 50 mL until was completely settled, then the volume of the coffee beans was measured. The same procedure was repeated twice until obtain the average. The equation used to calculate the density divided the mass of the beans (g) by volume (mL) (Mitra, Alim, & Meda, 2019)
g Mass of coffee bean (g) Bulk Den sity(- ) = ------'--'-- m l Bulk Volume of coffee bean (mL)
The piece density of the coffee bean was determined using the method of rapeseed displacement (Mitra et al., 2019). The measured was done filling a graduated cylinder of 20 mL with sample, the green bean and roasted coffee bean used the same procedure. The sample were dropped in a 20 mL volume glass then filled with rapeseeds; the glass volumetric with the sample and seeds was tapped vertically and horizontally until all the space with air were filled.
The sample of beans were separated from the rapeseed and weighed; the volume of sample was calculated by subtracting the volume of rapeseeds from the volume of the graduated cylinder.
The procedure was repeated twice the average was reported. the piece density was calculated by dividing the mass of the coffee bean sample by its volume (Mitra et al., 2019)
. . g Mass of coffee bean (g) Piece Den sity(- ) = ------'--'- m l Volume of coffee bean (mL)
The solid density or true density was calculated after ground the coffee beans, the power was sieved through a 60-mesh sieve until we get the 5 grams needed. The powder was placed in 27 a graduated cylinder of 20 mL then it was tapped repeatedly until the powder of the coffee bean came to be completed settled (Mitra et al., 2019). The equation used was:
. g Mass of coffee bean (g) True Density(- ) = ------mL Volume of coffee bean(mL)
Determination of rehydration capacity of green coffee bean and roasted coffee bean. The same procedure was used for green and roasted coffee beans, using distilled water at room temperature (20 ℃), 5 g of samples were submerged for 12 hours. The rehydrate sample were removed the excess of water with blotting paper then weighed. The equation for calculate the rehydration was:
g water M2 - Mt Rehydration Capacity = =---- gprodttct Mt
Where, M1 is the initial weight of the dehydrated sample and M2 is the weight of sample after rehydration (Guragain, 2018).
Determination of percent of porosity. The porosity percent of green and roasted coffee beans were calculated with the data from the true density and piece density with the follow equation (Campbell, 2011).
.Percent of Porosity = ---~~----True Density-Piece Densit X lOO Tru• D,nsity
Determination of water activity(aw). The water activity of the green beans and roasted beans samples were measured using the AQUA-LAB Dew point 4TE DUO water activity meter, for each sample five replication were done and mean was reported (Timalsina et al., 2019)
Determination of moisture content. The moisture content was measured drying the sample in an aluminum plate during 2 hours at 140 C in an oven (Bhaktaraj, Prajapati, Nepal,
Timalsina, & Mitra, 2019) for each sample three replication were done and mean was reported.
The final percent was calculated using the following equation: 28
Moisture Content = Wot IV•ight- lV•ight afr.r dry ing W et W eight x 100
Determination of the color. The color was measured for green bean, roasted coffee and brew coffee using the ColorFlex EZ s/n CFEZ 1056 of Hunter Lab. The values of color were measure with L*, a* and b* value. The L value (darkness/lightness) for each scale therefore indicates the level of light or dark, the a value (redness or greenness), and the b value (yellowness or blueness) (Nagalakshmi, Mitra, & Meda, 2014). All three values are required to completely describe an object's color. The green bean, coffee roasted, and brew coffee sample were done with ten repetition, the mean of these repetitions was reported (Mitra et al., 2019).
Determination of brix. The Brix degrees are a unit of quantity (symbol ° Bx) and are used to determine the total ratio of dry matter (usually sugars) dissolved in a liquid. The brew coffee brix was taken using TRZ Brix Refractometer, for each brew coffee five samples were taken, and the mean was reported (Gopinandhan, 2018).
Determination of pH. The pH was calculated using the Fisher Scientific basic AB15 plus-pH meter. Each sample of brew coffee was taken five repetition and mean was reported
(Gopinandhan, 2018).
Determination of rheological properties. It was measurement using the Brookfield
DV- III Ultra Programmable Rheometer (Lee, Kim, & Inglett, 2005). 29
Figure 2. Instrument used to measure the rheological properties.
The procedure to measure the force was to turn the spindle in the brew coffee at 20℃ at a
given rate. The spindle speed used was in the range from 100 to 240 RPM with three repetition
to calculate the percent of torque, viscosity, shear rate, shear stress which is related to the cone
rotational speed and gap width at any radial distance from the center of the rotating cone
rotational speed and gap width at any radial distance from the center of the rotating cone.
The power law modeling / predicted shear stress was:
-r =K y1·
2 T = Shear Stress (dyne/cm )
K and n = constants
= Shear rate (1/s) 30
Determination of mechanical properties (textural profile analysis) of the brewed coffee. The textural properties (hardness, cohesiveness, springiness, gumminess and chewiness) coffees were measured using an Instron Machine (Instron Corporation, Norwood,
USA) and analyzed using a Blue hill 3 Software for the five varieties of brew coffee. Three measurements were made for each sample in the same lot and average value was reported for each parameter. A force-displacement graph was generated, and textural properties hardness, cohesiveness, springiness, gumminess, and chewiness were calculated using procedure described in two ginger candy and Saskatoon berry dried products, 120 ml of each sample at 20℃ was used to measure the textural properties. (Bhaktaraj et al., 2019; Nagalakshmi et al., 2014).
Figure 3. Instron Machine used to measure the texture profile.
Roasting procedure of coffee beans. The five varieties of coffee were roasted as green bean over an aluminum pan at 200 ℃ for 45 minutes in a conventional oven. 31
Brewing procedure of roasted coffee beans. The coffee was grinded using middle grinder size, the formula for the brewed coffee was 20 g of coffee beans roasted per 1000 ml of tap water in a conventional coffee maker, following the recommendation of the coffee in the market.
Sensory analysis. The five sample were served at 70 ℃ with a glass of water. The evaluation and cupping of the samples were performed in the Sensory Analysis Laboratory at the
University of Wisconsin Stout approved by the Institutional Review Board (IRB). The number of participants was 33, using nine-point hedonic scale parameters from dislike extremely to like extremely the coffee was tasted and scored (Kalschne et al., 2018). The attributes evaluated were: Aroma, appearance/color, flavor, mouthfeel and overall acceptability.
Data Analysis
The data were analyzed using ANOVA single factor and regression for the physicochemical properties. The software to analyze the date for the sensory analysis was the compusense Data Collection Program version 5. The Blue hill 3 Software was used to determine the textual properties.
Limitations
This research is specific for five varieties of coffee: Parainema, Pacamara, Marsellesa,
Lempira and Obata from altitudes between 1000 m.a.s.l to 1300 m.a.s.l. and two commercial samples dark roast and light roast. The darkness of the roasted coffee beans can be improved by increasing the roasting time. The sensory properties can be modified by changing the grinder size and changing the concentration of the coffee. 32
Summary
The different methodology used to evaluate the physicochemical and sensory properties in this research were obtained from different coffee and food engineering researches. The different analysis performed can give us a baseline in order to development the best coffee according with the preferences of the consumer.
33
Chapter IV: Results
The physicochemical and textual properties of five varieties of Honduras grown coffee beans were analyzed before and after roasting to determine the roasting effect on the variety. The roasted coffee beans were brewed, and the physicochemical, textural and sensory properties of the brewed coffee were determined to understand the variation among the tested varieties. The results are summarized below:
Physicochemical Properties of Non-Roasted and Roasted Coffee Beans
The statistical analysis ANOVA was conducted to determine the significant roasting effects on the physicochemical properties of coffee beans, Duncan’s multiple range test (DMRT) was conducted to rank (high quality to low quality) the samples.
34
Table 3
Physicochemical Properties (Before and After Roasting) of Tested Coffee Bean Samples
Varieties of Coffee Moisture Water activity Porosity (%) Rehydration ratio % content % (aw) Pacamara 1150 BR 14.32e±0.25 0.533h±0.002 14.6ab±1.20 22.07f±1.146
Pacamara 1150 AR 8.93b±0.007 0.385d±0.005 52.49d±15.33 20.69ef±3.01
Lempira 1260 BR 13.37d±0.04 0.467g±0.004 19.25ab±1.03 16.48abcde±0.514
Lempira 1260 AR 8.15a±0.14 0.306a±0.002 49.17d±4.7 12.70ab±0.28
Parainema 1100 BR 15.1f±0.03 0.565i±0.001 11.8a±0.47 13.16ab±0.503
Parainema 1100 AR 8.45a±0.23 0.341c±0.015 62.68de±1.78 12.22a±1.01
Obata 1100 BR 15.04f±0.25 0.569i±0.015 14.42ab±2.3 18.42cdef±0.630
Obata 1100 AR 8.41a±0.09 0.345c±0.002 50.55d±0.67 16.80cdef±3.60
Marsellesa 1150 BR 14.98f±0.14 0.558c±0.005 11.94a±1.53 15.08abcd±0.927
Marsellesa 1150 AR 9.1b±0.07 0.400e±0.004 71.73e±11.27 14.93bcde±2.00
Commercial Dark 10.08c±0.14 0.474g±0.005 30.84bc±2.18 19.44def±2.10
Roast AR
Commercial Light 9.03b±0.07 0.392d±0.008 78.23e±2.09 16.07abcd±0.49
Roast AR
Note: BR is before roasted (green bean) and AR is after roasted. Means within a column with different letters are significantly different (P<0.05)
The physicochemical properties of five varieties the coffees were compared with two commercial samples, one dark roast and one light roast. The physicochemical properties of tested coffee beans and commercial samples are shown in the Table 3. The coffee was roasted at 35
200℃ for 45 min using a conventional oven. The results indicated that physicochemical properties of coffee beans could be improved with the optimum roasting time and temperature.
The moisture content of coffee is a vital quality term use in coffee trade to characterize the coffee (Gautz, Smith, & Bittenbender, 2008). It’s an important thing to know about since coffee beans hold varying amounts of water during their journey from seed to brewed and this can affect their flavor, quality and behavior in the roaster. In the coffee cherry, the seeds are full of water between the 40% – 50%, after the drying process the green bean coffee will reach the
9% – 12% of moisture content for commercial trade before being roasted, however in specialty coffee the moisture content accepted is higher until 17% (Lee et al., 2017), the results in the green been coffee were in the range of 13.37% – 15.1% which indicate were dried to be commercialized as specialty coffee. The results in this research shown for all the varieties of coffee decrease in moisture content after the roasted process from range 13.37-15.1% to 8.15-
9.1%, this is because the evaporation of water (Timalsina et al., 2019). The variety lempira
(before roasted) was the lower percentage value 13.37±0.04 and higher moisture content (before roasted) for the variety Parainema 15.1 ±0.03, however after roasted the lower value was for the variety Lempira 8.15a±0.14 and higher for the variety Marsellesa 9.1 ±0.07 which was very close with the value of the commercial light roast 9.03b±0.07 and commercial dark roast 10.08c±0.14, this indicate the Marsellesa variety matched the commercial samples in moisture content after roasted.
The water activity can be used as an indicator of good practices of storage and packaging conditions after the coffee being packaged in sacks as green bean coffee (before roasted) and also to measure the quality of the packaged after roasted (Fretheim, 2014). When it comes to specialty coffee, the tiniest of details matter, it is important to keep tracking of indicators to measure the 36 practices for drying, storage conditions, and coffee packaging. The storage conditions are important factor for controlling water activity, moreover, packaging with good barriers against oxygen and moisture will keep the quality of the coffee (Fretheim, 2014). It’s important to keep the green beans from reacting to the humidity and temperature in the air. The water activity results shown that all the varieties of coffee decrease after the roasted process from 0.467-0.569 to 0.306-
0.400. The Table 3 indicated that the moisture content and water activity of each variety of coffee were significant different between varieties. The higher value as green bean (before roasted) was for variety Obata 0.569i±0.015 and lower value for variety Lempira 0.306±0.002. The variety
Marsellesa value 0.400e±0.004 was close to the commercial light roast 0.392±0.008.
Coffee beans have some of the strongest cell walls in the plant kingdom (Lee et al., 2017).
They have external rings that reinforce the cell, increasing its stiffness and strength. When coffee is roasted, the increased temperature and transformation of water into gas create high levels of pressure inside the beans. These conditions change the structure of the cell walls from rigid to rubbery. This happens because of the presence of polysaccharides (bonded sugar molecules)
(Wang & Lim, 2015). The internal matter pushes out towards the cell walls, leaving a gas-filled void in the center. This means that the beans expand in volume as they decline in mass. Much of the gas build-up is carbon dioxide that will be released after the roast, roasting increases porosity, making the beans less dense and much more soluble (Wang & Lim, 2015). The results in the percent of porosity increase from 11.8-19-25% to 49.17-71.73% after the roasting process. The porosity higher value before roasted for the variety Lempira 19.25ab±1.03 and lower for Parainema
11.8a±0.47. The number change after the roasted process, the higher value was for the Marsellesa
71.73e±11.27 very close to the commercial light roast 78.23±2.09 and lower for the Obata
50.55d±0.67. 37
Rehydration of food particulates is a complex phenomenon affected by numerous factors that typically include pre‐drying treatments, mode of dehydration, structure, composition and medium viscosity (Dong et al., 2018). The rehydration ratio decreases after the roasted process for all the varieties. The percent of rehydration was higher value for green bean Pacamara
22.07f±1.146 and lower for Parainema 13.16ab±0.503, the value changed after roasted even
Pacamara was the higher 20.69 ±3.01 and Parainema the lower 12.22a±1.01.
Densities of non-roasted and roasted coffee beans. The statistical analysis ANOVA was conducted to determine the significant roasting effects on the densities of coffee beans,
Duncan’s multiple range test (DMRT) was conducted to rank (high to low) the samples. The density of a product is mass/volume. It was observed that the bulk and piece density decrease after the roasted process, due to the rise in volume, this could be due to the increase of porosity of the seeds’ structure, as determined by the rise in pressure of the internal gases (released CO2, water, and volatile substances) and simultaneous decrease in mass because of the loose of moisture content (Wang & Lim, 2015). The results for bulk density decrease from 0.66-0.70 before roasted to 0.33-0.42 after roasted, the piece density decrease from 0.77-0.78 before roasted to 0.54-0.63 after roasted.
38
Table 4
Densities (Before and After Roasting) of Tested Coffee Bean Samples
Varieties of Coffee Bulk density Piece density (g/mL)) Solid density (g/mL))
(g/mL)
Pacamara 1150 BR 0.66f±0.006 0.77f±0.001 0.90abcd±0.014
Pacamara 1150 AR 0.33a±0.008 0.61cd±0.066 0.92cd±0.006
Lempira 1260 BR 0.69fg±0.010 0.78f±0.009 0.97e±0.023
Lempira 1260 AR 0.36b±0.006 0.63d±0.005 0.94de±0.037
Parainema 1100 BR 0.68fg±0.016 0.78g±0.001 0.89ab±0.006
Parainema 1100 AR 0.42d±0.012 0.56abc±0.005 0.88abcd±0.018
Obata 1100 BR 0.70g±0.001 0.76g±0.019 0.89ab±0.002
Obata 1100 AR 0.39c±0.000 0.62d±0.008 0.93cd±0.016
Marsellesa 1150 BR 0.71g±0.001 0.77g±0.014 0.87a±0.001
Marsellesa 1150 AR 0.39c±0.015 0.54ab±0.037 0.92bcd±0.003
Commercial Dark Roast AR 0.33a±0.006 0.69g±0.019 0.92bcd±0.009
Commercial Light Roast AR 0.34a±0.003 0.51a±0.006 0.92bcd±0.009
Means within a column with different letters are significantly different (P<0.05) The variety Pacamara was the lower Bulk density before roasted 0.66f±0.006 and lower after roasted 0.33a±0.008, very close to the density of the commercial dark roast 0.33a±0.006.
The higher bulk density before roasted was the Marsellesa 0.71g±0.001 and after roasted the
Parainema 0.42d±0.012. The piece density higher value before roasted was the variety
Parainema 0.78g±0.001and after roasted Lempira 0.63d±0.005, the variety Marsellesa
0.54ab±0.037 was closest to commercial light roast 0.51a±0.006. The solid density values were 39 higher before roasted for the variety Lempira 0.97e±0.023 and after roasted Pacamara
0.93cd±0.006, the lower value before roasted was for Obata 0.89ab±0.002 and after roasted the
Parainema 0.90abcd±0.018.
Color for non-roasted, roasted coffee beans and brewed coffee. The color profile of non-roasted and roasted coffee beans is shown in Figures 4, 5 and 6. The color attributes of roasted products influence consumer acceptability. The five varieties of coffee were roasted at the same temperature and time and the color (l value, a value and b value) of the roasted coffee beans were determined. The color results indicated that the roasted color of coffee beans was matched with two commercial samples (dark and light). The color can be modified by increasing or decreasing the roasting time and temperature. The brewed coffee color can be modified by changing the concentration of coffee.
The L* value (darkness/lightness) was affected by the processing of the green bean coffee because the L* value decreased for all the varieties after roasting as shown in the Figure 4 and these results was supported by a previous study (Fikry et al., 2019). The L* value of
Marsellesa variety was very close commercial light and dark roasted coffees. The L* value is a good choice for controlling the color changes during the roasting process, as L* value is likened to the color observation made by the operator. 40
50 45 40 35 30 25 20 15 10 5 _ • I_ I_ 0 I. Pacamara 1150 Lempira 1260 Parainema Obata 1100 Marsellesa Commercial Commercial -- 1100 1150 Dark Roast Light Roast L * Before Roasting • L* After Roasting • L* Brew Coffee
Figure 4. L* value before, after roasting and brew coffee.
The a* (redness/greenness) and b* (blueness/yellowness) value increase after roasted process for all the varieties as shown in the Figure 5 and 6. Therefore, it can be suggested that the non-enzymatic browning and pyrolysis reactions occurring during the roasting process which enhance the development of brown pigments given the darker color (Fikry et al., 2019)
7 6 5 4 3 2 1 0 I . I . I _ • • • • I I Pacamara 1150 Lempira 1260 Parainema 1100 Obata 1100 Marsellesa 1150 Commercial Commercial Dark Roast Light Roast • a* Before Roasting a* After Roasting • a* Brew Coffee
Figure 5. a* value before, after roasting and brew coffee. 41
18 16 14 12 10 8 6 4 2 0 - - - I I. - Pacamara 1150 Lempira 1260 Parainema 1100 Obata 1100 MarsellesaI. 1150 Commercial Commercial Dark Roast Light Roast b* Before Roasting • b* After Roasting • b*Brew Coffee
Figure 6. b* value before, after roasting and brew coffee.
Physicochemical properties brewed coffee. The physicochemical properties of brewed coffees were shown in Table 5. The results for moisture content were very similar between 98.02
– 98.67 for all the varieties in the brewed coffee, the formula used was the same for brewed all the varieties. The brix measurement is a common indicator in the coffee industry to measure the sugar content of the brewed coffee (Bhaktaraj et al., 2019) and can be used as a quality indicator.
The pH values of the tested coffees were in between 5.07- 5.5 as shown in Table 5, which were very close between each other. The lower pH value was for the variety of Obata and higher pH value was for the variety of Pacamara. The variety Lempira and commercial light roasted have the same pH. The acidity is one of the quality parameters of acceptance or rejection of a coffee cup. Depending on the market the coffee is being sold, the acidity in the coffee is classified as dry, bright and sparkling sensation using sensory parameter (Fikry et al., 2019), whereas, in the scientific side the acidity can be measured on pH.
The viscosity of the coffee dependent on the temperature and concentration of coffee ground in the solution (Kalschne et al., 2018). The viscosity of the brewed coffee samples was measured at 25℃ and the results were shown in Table 5. The results indicated that the viscosity 42 of the coffee samples was between 1.79 – 1.9 cP. The variety Marsellesa had the lowest brix with high pH and higher viscosity.
Table 5
Physicochemical and Rheological Properties of Brewed Coffee
Brewed coffee MC Brix pH Viscosity (cP)
Pacamara 98.02±0.0033 2.87±0.115 5.37±0.015 1.803±0.02
Parainema 98.48±0.0027 3.1±0 5.35±0.083 1.85±0.04
Lempira 98.01±0.0169 3.17±0.057 5.36±0.058 1.86±0.03
Obata 98.67±0.0255 2.53±0.058 5.07±0.144 1.79±0.03
Marsellesa 98.07±0.0211 2.4±0.1 5.5±0.116 1.9±0.10
Commercial Dark Roast 98.02±0.0034 2.77±0.057 5.44±0.00 1.89±0.03
Commercial Light Roast 98.06±0.0213 2.57±0.057 5.36±0.04 1.85±0.02
The relationship of shear stress and shear rate and power modeling. The results for the power law modeling of the relationship between shear rate and shear stress are shown in the
Table 6. The shear stress and shear rate for each coffee sample were determined using a rheometer to understand the flow behavior of the brewed coffee. The relationship of shear stress and shear rate was modeled using the power equation to determine whether the coffee samples followed the Newtonian fluid law or not. Power law modeling solutions (K and n) were presented in Table 6. The relationship between shear stress and shear rate for experimental and power law modeling of five varieties of brewed coffees were shown in Figure 7, Figure 8, Figure
9, Figure 10 and Figure 11. The R2 value for the shear stress and shear rate relationship of power law modeling ranged from 0.984 to 0.999 of all varieties of tested brewed coffees. This result indicated that the shear stress and shear rate relationship of brewed coffee were very linear. As 43 the relationship between shear stress and shear rate were linear of all samples tested. So, all coffee samples were Newtonian fluids (Lee et al., 2005). This relationship was also supported by the figures 7-11. The results (Table 6 and Figures 7-11) clearly indicated that the experimental shear stress and shear rate relationship of tested coffee could be represented by the power law model equation.
Table 6
Power Law Modeling Parameters (K and n) of Five Different Brewed Coffee
Coffee Variety K n R2
Pacamara 0.0005647 1.6560 0.998
Parainema 0.001006 1.5493 0.999
Lempira 0.000686 1.62384 0.996
Obata 0.000502 1.677408 0.984
Marsellesa 0.001505 1.481409 0.995
44
7 6 5
4 Pacamara 1150-experimental 3 Pacamara -model
Shear stress 2 1 0 100 120 140 160 180 200 220 240 260 280 Shear rate
Figure 7. Shear stress and shear rate relationship of Pacamara for experimental and power law modeling.
7
6
V, 5 V, QJ ... 4 ti... - Parainema-experimental I'll QJ 3 ..c - Parainema -model Vl 2 1 0 100 120 140 160 180 200 220 240 260 280 Shear rate
Figure 8. Shear stress and shear rate relationship of Parainema for experimental and power law modeling. 45
7
6
5 V'> V'> ~ 4 t;;... --+-Lempira-experimental ctl Q) 3 Lempira -model .J: --+- V') 2
1
0 100 120 140 160 180 200 220 240 260 280 Shear rate
Figure 9. Shear stress and shear rate relationship of Lempira for experimental and power law modeling.
7
6
5 V'> V'> ~ 4 t;;... --+-Obata-experimental ctl Q) 3 --+-Obata -model .J: V') 2
1
0 100 120 140 160 180 200 220 240 260 280 Shear rate
Figure 10. Shear stress and shear rate relationship of Obata for experimental and power law modeling. 46
7
6
5 V'> V'> ~ 4 t;;... -+-Marsellesa-experimental ro Q) 3 Marsellesa -model .J: -+- V') 2
1
0 100 120 140 160 180 200 220 240 260 280 Shear rate
Figure 11. Shear stress and shear rate relationship of Marsellesa for experimental and power law modeling.
Textural properties of the brewed coffee. The Gumminess, springiness, hardness, chewiness and cohesiveness were evaluated with the Instron instrument. The texture properties of the coffee could be modified in the coffee preparation process of turning coffee beans into a beverage and depending on the brewing process used, quality of water, machine and the way was served (Oestreich-Janzen, 2013). The results are shown in the Table 7. The cohesiveness, springiness, gumminess and chewiness of the coffee samples did not show any trend. The hardness of the samples decreased with the decreased 0Brix of the samples. The similar results were found in ginger candy (Bhaktaraj et al., 2019).
47
Table 7
Textural Properties of Five Varieties of Brewed Coffees
Brewed Coffee Hardness (N) Cohesiveness Chewiness Springiness Gumminess
Pacamara 12.316±0.02 0.192±0.034 0.493±0.002 0.186±0.001 2.368±0.032
Parainema 12.245±0.45 0.4±0.005 0.518±0.000 0.481±0.002 4.898±0.023
Lempira 12.022±0.78 0.677±0.031 0.303±0.001 0.582±0.001 8.138±0.025
Obata 10.566±0.03 0.236±0.00 0.396±0.000 0.174±0.003 2.494±0.042
Marsellesa 9.759±0.98 0.191±0.00 0.547±0.001 0.608±0.001 1.867±0.056
Sensory evaluation of the brewed coffee. The dried green coffee beans were roasted at
200℃ for 45 min using a conventional oven. The sensory analysis was conducted with 66.6% woman and 33.33% man. The ethnicity of the participant was: 63.6% Caucasian, 27.2% Asia,
6% Latina, 0% Black and 3% other. The frequency of consumption of coffee of the participant is
42.4% drink coffee daily, 33.3% drink once or twice per week, 12.12% drink once or twice per month, 6.06% drink once or twice per year and 6.06% never drink coffee.
Table 8
Sensory Properties of Five Varieties of Coffee
Varieties of Appearance/C Overall Aroma Flavor Mouthfeel Coffee olor Acceptability Pacamara 4.88a±2.132 6.21a±1.364 4.76a±2.208 5.79a±1.763 4.97a±2.271
Lempira 5.24a±1.821 6.36a±1.578 4.85a±2.320 5.79a±1.556 5.24ab±2.031
Parainema 5.64a±1.8 6.67a±1.671 5.45a±1.822 6.33a±1.534 5.85ab±1.623
Obata 5.64a±1.558 6.21a±1.673 4.67a±2.407 5.64a±1.901 4.94b±2.384
Marsellesa 5.55a±1.66 6.52a±1.349 5.7a±2.114 6.39a±1.731 6.12b±1.799
48
The ANOVA showed that between the five samples and the five attributed evaluated there was a significant difference (p<0.05) for the overall acceptability. The scores measured with a 9-point hedonic scale were aroma (4.88 – 5.64), appearance/color (6.21 – 6.67), flavor
(4.67-5.7) and mouthfeel (5.64 – 6.39), The ANOVA indicated that there was no significant effect on those attributes (Mitra, Chang, & Yoo, 2011). The aroma, color and flavor had a very significant effect on ginger candy and green banana chips (Bhaktaraj et al., 2019; Mitra, Kim, &
Chang, 2007). These results were opposite of the cited literatures. As there is no significant difference among the verities of those properties the results of the study could be helpful to select the cheapest variety for the business. The overall acceptability varied from 4.94 to 6.12.
However, there was a significant difference between Lempira and Parainema varieties. The variety Marsellesa had the higher score in overall acceptability (6.12). 49
Chapter V: Discussion, Conclusion and Recommendation
This research was conducted in order to use this information in the future for business.
The industry of coffee is very competitive, the prices changes all the time and the customer are increasing the knowledge in the product which made them to choose better and pay better for their preferences.
Discussion
The physicochemical results of the five varieties of coffee with the commercial samples helped us to identify the preferences of the consumer of a product already in the market, this gave an idea about the properties that can be accepted for the final consumer. The sensory evaluation was the final judge of the public about each coffee, the preferences of the consumer was medium, however it can be modified by changing the roasting time and also changing the concentration of the brewed coffee.
Conclusions
The ANOVA showed that the roasting process affected the quality of coffee beans. significantly (p<0.05). The moisture content (8-9%) and water activity (0.3-0.4) of roasted beans improved the shelf-life as shelf-stable coffee. The L-value (23.19-29.61), rehydration ratio
(11.51-22.82%), bulk density (0.33-0.55 g/mL), piece density (0.54-0.63 g/mL) and true density
(0.90-0.93 g/mL) of roasted beans were comparable with the tested two commercial samples.
The color analysis revealed that Marsellesa was matched with a commercial light roasted coffee.
The sensory evaluation results for: aroma (4.88 – 5.64), the appearance/color (6.21 – 6.67),
Flavor (4.67-5.7), mouthfeel (5.64 – 6.39) no significant different for these attributes were found however in the Overall Acceptability (4.94 to 6.12) there was a significant difference in the
Lempira and Parainema varieties. The variety Marsellesa have the higher score in overall 50 acceptability (6.12). The physicochemical and sensory analysis of roasted Honduras grown coffee beans indicated that they can be used for manufacturing of high-quality desired coffee commercially in the Midwest.
Recommendations
There is a lot of future research about these coffee varieties that can be done, one of them can be the sensory evaluation of the three more preferences varieties with the two commercial samples. Another can be the sensory and physicochemical evaluation of the variety Marsellesa that was the one with more acceptability using different roasting time. 51
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Appendix A: Characteristics Agronomics, Production, Quality of the Cup
Appendix A1: Variety of coffee Obata
Characteristics Obata
A high yielding, rust-resistant Brazilian variety
Stature Dwarf/Compact
Bean Size Large
Optimal Altitude 5°N to 5°S:1000–1600m, 5–15°N
5–15°S: 700–1300m
>15°N and >15°S:400–1000m
Optimal Potential of the Cup High altitude: Good
Yield Potential Hight
Coffee leaf rust Resistant
Coffee berry disease Unknown
Nematodes Unknown
Year of first Production Year Three
Nutrition requirement High
Planting Density 5000-6000 a/hn (using single-stem pruning)
Lineage Timor Hybrid 832/2 x Villa Sarchi CIFC 971/10
Genetic Description Introgressed (Sarchimor)
Breeder Instituto Agronômico (IAC), Brazil
Information Intellectual Property This plant is registered in the International Union for the
Rights Protection of New Varieties of Plants (UPOV)
56
Appendix A2: Variety of coffee Marsellesa
Characteristics Marsellesa
High yielding plant adapted to medium altitudes. Notably
high acidity in the cup.
Stature Dwarf/Compact
Bean Size Average
Optimal Altitude 5°N to 5°S:1000–1600m
5–15°N and 5–15°S:700–1300m
>15°N and >15°S:400–1000m
Optimal Potential of the Cup High altitude: Good
Yield Potential Hight
Coffee leaf rust Resistant
Coffee berry disease Tolerant
Nematodes Susceptible
Year of first Production Year Three
Nutrition requirement High
Planting Density 5000-6000 a/hn (using single-stem pruning)
Lineage Timor Hybrid 832/2 x Villa Sarchi CIFC 971/10
Genetic Description Introgressed (Sarchimor)
Breeder CIRAD-ECOM
Information Intellectual Property This plant is registered in the International Union for the
Rights Protection of New Varieties of Plants (UPOV)
57
Appendix A3: Variety of coffee Lempira
Characteristics Lempira
High yielding variety adapted to warmest zones and acidic
soils.
Stature Dwarf/Compact
Bean Size Average
Optimal Altitude 5°N to 5°S:1000–1600m
5–15°N and 5–15°S:700–1300m
>15°N and >15°S:400–1000m
Optimal Potential of the Cup High altitude: Low
Yield Potential Hight
Coffee leaf rust Susceptible
Coffee berry disease Susceptible
Nematodes Susceptible
Year of first Production Year Three
Nutrition requirement High
Planting Density 5000-6000 a/hn (using single-stem pruning)
Lineage Timor Hybrid 832/1 x Caturra
Genetic Description Introgressed (Catimor)
Breeder Instituto Hondureño del Café (IHCAFE)
Information Intellectual Property This plant is in the public domain
Rights
58
Appendix A4: Variety of coffee Pacamara
Characteristics Pacamara
Capable of producing exceptional cup quality. Variety not
uniform; plants are not stable from one generation to the next.
Stature Dwarf/Compact
Bean Size Very Large
Optimal Altitude 5°N to 5°S:>1600m
5–15°N and 5–15°S: >1300m
>15°N and >15°S:>1000m
Optimal Potential of the Cup High altitude: Exceptional
Yield Potential Good
Coffee leaf rust Susceptible
Coffee berry disease Susceptible
Nematodes Susceptible
Year of first Production Year Three
Nutrition requirement Medium
Planting Density 5000-6000 a/hn (using single-stem pruning)
Lineage Pacas x Maragogype
Genetic Description Bourbon-Typica Group (Typica- and Bourbon-related)
Breeder Instituto Salvadoreño de Investigaciones del Café (ISIC)
Information Intellectual Property This plant is in the public domain
Rights
Appendix A5: Variety of coffee Parainema 59
Characteristics Parainema
Well-adapted to medium altitudes, resistant to coffee leaf rust
and some nematodes.
Stature Dwarf/Compact
Bean Size Large
Optimal Altitude 5°N to 5°S: 1000–1600m
5–15°N and 5–15°S:700–1300m
>15°N and >15°S: 400–1000m
Optimal Potential of the Cup High altitude: Good
Yield Potential Good
Coffee leaf rust Resistant
Coffee berry disease Tolerant
Nematodes Resistant
Year of first Production Year Three
Nutrition requirement Hight
Planting Density 5000-6000 a/hn (using single-stem pruning)
Lineage Selection of T5296
Genetic Description Bourbon-Typica Group (Typica- and Bourbon-related)
Breeder Instituto Hondureño del Café (IHCAFE)
Information Intellectual Property This plant is in the public domain
Rights
60
Appendix B: ANOVA Results
Appendix B1: ANOVA for physicochemical properties of tested coffee bean samples
Physical and mechanical SS Df MS F value Fcrit P-value properties
Moisture content 311.802 15 20.764 973.552 2.4 0 (%)
Water activity (aw) 0.49 15 0.033 643.962 2 0
Bulk density 0.821 15 0.055 400.511 2.4 0 (g/mL)
Piece density 0.287 15 0.019 26.085 2.4 0 (g/mL))
Solid density 0.017 15 0.001 4.427 2.4 0.003 (g/mL))
Porosity (%) 16132.3 15 1075.49 20.145 2.4 0
Rehydration ratio 271.37 15 18.091 5.425 2.4 0.001 (%)
L- value 10795.3 15 719.68 559.67 1.7 0
Color a-value 745.11 15 49.67 509.11 1.7 0
b-value 1666.41 15 111.09 239.76 1.7 0
61
Appendix B2: L* value for Green beans before roasted, Roasted beans and brew coffee.
L * Before L* After L* Brew Coffee Roasting Roasting Coffee
Pacamara 1150 44.18 28.06 2.87
Lempira 1260 42.021 27.21 2.87
Parainema 1100 43.26 29.59 2.42
Obata 1100 40.42 29.602 4.07
Marsellesa 1150 40.39 24.51 1.7
Commercial Dark Roast 20.109 4.21
Commercial Light Roast 23.72 2.32
Appendix B3: a* value for Green beans before roasted, Roasted beans and brew coffee.
a* After Coffee a* Before Roasting a* Brew Coffee Roasting
Pacamara 1150 1.77 6.38 0.414
Lempira 1260 1.64 4.82 0.472
Parainema 1100 1.5 5.59 0.084
Obata 1100 0.55 5.62 1.242
Marsellesa 1150 0.62 5.22 0.328
Commercial Dark 4.71 1.412 Roast
Commercial Light 6.29 0.778 Roast 62
Appendix B4: b* value for Green beans before roasted, Roasted beans and brew coffee.
b* After b*Brew Coffee b* Before Roasting Roasting Coffee
Pacamara 1150 16.45 10.38 0.772
Lempira 1260 14.16 9.04 0.761
Parainema 1100 14.32 11.3 0.592
Obata 1100 12.95 10.83 5.14
Marsellesa 1150 12.98 7.71 1.503
Commercial Dark 4.51 1.536 Roast
Commercial Light 8.33 0.394 Roast
63
Appendix B5: Sensory Evaluation Questionnaire
SENSORY EVALUATION OF FIVE VARIATIES OF HONDURAS GROWN COFFEE
Sex: F LJ M LJ
Race: White LJ Black D Asia D HispanicLJ
How often do you drink coffee? Every Day D Once a week D More than once a week D Special Occasion LJ Never LJ Instruction: Please taste the samples in the order presented on the tray, from left to right. In between tasting each product please cleanse your palate with the water provided.
Ador/Aroma: Sample Dislike Dislike Dislike Dislike Neither like Like Like Like Like Extremely Very Much Moderately Slightly Nor Slightly Moderately Very Much Extremely # 1 2 3 4 Dislike 6 7 8 9 5 1 2 3 4 5 Color/Appearance:
Sample Dislike Dislike Dislike Dislike Neither like Like Like Like Like Extremely Very Much Moderately Slightly Nor Slightly Moderately Very Much Extremely # 1 2 3 4 Dislike 6 7 8 9 5 1 2 3 4 5
Taste/Flavor: Sample Dislike Dislike Dislike Dislike Neither like Like Like Like Like Extremely Very Much Moderately Slightly Nor Dislike Slightly Moderately Very Much Extremely # 1 2 3 4 5 6 7 8 9 1 2 3 4 5 Texture/Mouthfeel:
Sample Dlslike Dislike Dislike Dislike Neither like Like Like Like Like Extremely Very Much Moderately Slightly Nor Dislike Slightly Moderately Very Much Extremely # 1 2 3 4 5 6 7 8 9 1 2 3 4 5 .. Overall Acceptability:
Sample Dislike Dislike Dislike Dislike Neither like Like Like Like Like Extremely Very Much Moderately Slightly Nor Dislike Slightly Moderately Very Much Extremely # 1 2 3 4 5 6 7 8 9 1 2 3 4 5