Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.]

• Main Authors: Md Sobri, Nur Fatin Najihah, Mohd Nazri, Nur Fazliana, Sumani, Nurpatin Syuhada, Azaman Shah, Nurul Adlin, Mohamad, Naemaa, Hajar, Nadya
• Format: Article
• Language: English
• Published: Universiti Teknologi MARA, Negeri Sembilan 2019
• Subjects: Chemical elements; Extraction (Chemistry)
• Online Access: http://ir.uitm.edu.my/id/eprint/30697/1/30697.pdf; http://ir.uitm.edu.my/id/eprint/30697/; https://nsembilan.uitm.edu.my/joacns/
• Institution: Universiti Teknologi Mara

Arabica coffee beans from the same origin were roasted at three different roasting parameters namely minimum roasting (180°C), medium roasting (220°C) and maximum roasting (260°C) each for 20 minutes in order to investigate the changes in the physical, chemical and sensorial evaluation. During the r...