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Effects of Roasting on the Chemical Composition and Their Influence on Antioxidant Properties and Cupping Qualities of Ecologica

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Effects of Roasting on the Chemical Composition and Their Influence on Antioxidant Properties and Cupping Qualities of Ecologica EFFECTS OF DIFFERENT PROCESSING TECHNOLOGIES ON QUALITY CHARACTERISTICS OF KENYA COFFEE DEDAN KIMATHI UNIVERSITY OF KIPKORIR RICHARD KOSKEI (MSc. Food Science and Technology) TECHNOLOGYF060-351/002/2012 A Research Thesis Submitted to School of Graduate Studies and Research in Partial Fulfillment of the Requirements for the Award of the Degree of Doctor of Philosophy in Food Science and Technology in the Institute of Food Bioresources Technology of Dedan Kimathi University of Technology. MAY 2015 i DECLARATION AND RECOMMENDATION DECLARATION This thesis is a product of my original work and has not, wholly or in part, been presented for the award of a PhD degree in any other university. Kipkorir Richard Koskei SDEDANignature J~~ KIMATHI... UNIVERSITYDate.. ..L \/?::s.:.i2:: OF::? ~ ~ . RECOMMENDAi&llAN KI~IATHIUNIVERSITY IJIBIlAIY This thesis is the candidate's original work and has been prepared with our guidance and assistance; it has been submitted with our approval as the official university supervisors. SUPERVISORS:TECHNOLOGY Prof. Muhoho Njoroge, PhD. Department of Food Science, Iomo Kenyatta University of Agriculture and Technology. ~ t. Signature- .. 6?5¥5 Y.:\s~.~. Date ...I.3.:~.~.$.'.,,:,,:~C?!.? . Dr. Muliro Patrick,PhD. Department of Dairy and Food Science and Technology, Egerton University. Signature ~~ Date }.~ .q(j~ .. II DEDICATION I would like to dedicate this research work to my entire family especially my beloved wife, our three children, my dad, brothers and sisters who through their prayers and moral support I manage to undertake the studies with lots of success. May God bless you abundantly.DEDAN KIMATHI UNIVERSITY OF TECHNOLOGY iii ACKNOWLEDGEMENTS I would like to express my gratitude to the sponsors of my research; the National Council of Science and Technology (NACOSTI), Kenya, and DAAD which through the collaboration between Dedan Kimathi University of Technology and the Technical University of Applied Science, Wildau (Germany) offered their very valuable DEDAN KIMATHI UNIVERSITY OF sponsorship. I also give much appreciation to my supervisors; Prof. Simon Muhoho Njoroge and Dr. Muliro Patrick for their guidance and advice in the course of my research work. My appreciations also go to the staff of the Institute of Food Bioresources Technology, DeKUT, and the staff of Molecular Biotechnology (TUAS, Wildau), Germany for their TECHNOLOGYmoral support and assistance in various aspects of my research. I will not forget the staff of Coffee Research Foundation and JKUAT, for their support in Laboratory analysis. My greatest appreciations goes to my entire family members for their prayers and moral support throughout the period of my research. God bless you all. iv ABSTRACT This research project was done to investigate the influence of different methods of coffee processing on quality of the final product. The processing methods studied were wet pulping, hand pulping and eco-pulping. These processing methods vary on their modes of pulping and mucilage removal. The work was carried out using two cultivars of Kenya arabica coffee (Coffea arabica) grown in Nyeri County near Mt. Kenya. The quality parameters determined in the study included; physic-chemical properties, aroma profiles and sensory qualities of the processed coffee. The results showed that the processing methods did not have significant variations in most physico-chemical parameters apart from the mass, density and pH of the green beans. The variations on the mass and density couldDEDAN indicate some KIMATHI losses of chemical UNIVERSITY components of coffee dueOF to the effects of processing methods used. The variation on the pH could indicate the changes which occurs in the coffee beans during fermentation process with those with lower pH indicating more acidic components than those with higher pH. The processing methods showed significant variations in the intensity of aroma compounds with the wet pulper method showing higher intensities for the alcohols and furan compounds while the hand pulper method showed higher intensities for the ketones and acid compounds. The eco- pulper method showed higher intensities for the aldehydes, pyrazines and phenol compounds. ThereTECHNOLOGY were variations in the levels of the sensory attributes with the eco- pulper methods showing higher levels for aroma, body, balance and overall acceptability. The hand pulper also showed higher intensity for the acidity and overall acceptability. The results of the sensory attributes were computed to give the final score of the quality and the eco-pulper and hand pulper methods showed higher final quality than the wet pulper method. This reveals that the wet pulper method which is using fermentation and excess water in processing could be losing more chemical components than the hand pulper and eco-pulper method hence lowering its quality. It was therefore recommended that the new ecological coffee processing technology which uses mechanical method for mucilage removal could be adopted for coffee processing since it has no negative effect on the overall quality of the coffee, more environmental friendly and could reduce cost of production for coffee. v TABLE OF CONTENTS CONTENTS DECLARATION AND RECOMMENDATION ............................................................... ii DEDICATION ................................................................................................................... iii ACKNOWLEDGEMENTS ............................................................................................... iv ABSTRACTDEDAN ........................................................................................................................ KIMATHI UNIVERSITY OF v LIST OF TABLES ........................................................................................................... xiii LIST OF ABBREVIATIONS .......................................................................................... xiv CHAPTER ONE ................................................................................................................. 1 INTRODUCTIONTECHNOLOGY .............................................................................................................. 1 1.0 Background to the study ................................................................................................1 1.1 Statement of the problem ...............................................................................................4 1.2 Main objective ...............................................................................................................5 1.2.1 Specific objectives ......................................................................................................5 1.3 Hypothesis......................................................................................................................5 1.4 Justification ....................................................................................................................6 1.5 Expected output ..............................................................................................................6 1.6 Limitations .....................................................................................................................7 1.7 Definition of terms .........................................................................................................8 CHAPTER TWO .............................................................................................................. 10 LITERATURE REVIEW ................................................................................................. 10 2.1 Coffee origin and production .......................................................................................10 2.2 Coffee production, post-harvest handling and processing in Kenya ...........................11 vi 2.2.1 Harvesting and cherry sorting ...................................................................................12 2.2.2 Pulping and mucilage removal..................................................................................13 2.2.3 Underwater soaking and washing .............................................................................13 2.2.4 Drying .......................................................................................................................14 2.3 Traditional wet processing methods of coffee .............................................................15 2.3.1DEDAN Changes during KIMATHI coffee fermentation UNIVERSITY .........................................................................16 OF 2.3.2 Effects of fermentation on coffee quality .................................................................18 2.3.3 Chemical changes resulting from fermentations of coffee .......................................19 2.4 Ecological coffee processing method ..........................................................................21 2.5 Coffee physico-chemical components .........................................................................22 2.5.1 Caffeine in coffeeTECHNOLOGY ......................................................................................................23 2.5.2 Trigonelline in coffee ................................................................................................24 2.5.3 Chlorogenic acids in coffee ......................................................................................24 2.5.4 Carbohydrates in coffee ............................................................................................25
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