Food and Fermentation Industries >

2021 , Vol. 47 >Issue 4: 54 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022000

Effects of in vitro digestion on the physicochemical property and quality of Arabica coffee

  • HONG Zishan ,
  • TAN Chao ,
  • YANG Ning
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  • (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)

Received date: 2019-08-15

  Revised date: 2020-08-31

  Online published: 2021-03-16

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Abstract

Using Yunnan Arabica coffee as raw material for in vitro simulated fermentation, the physicochemical property and the precusor substances at different stages was analyzed and cupped by SCA (The Specialty Coffee Association of America) coffee cupping for analyzing the relationship between coffee cupping and physicochemical and flavor characteristics by Pearson analysis. The results showed that the water absorption and expansion rate of green beans increased as immersion time increased to 10-12 h. The polysaccharide and fat in rehydrated beans decreased significantly (P＜0.05), and the changes of reducing sugar, total protein, soluble protein, phenols were not significant (P＞0.05). During the simulated digestion, polysaccharide decreased to the lowest(3.22±0.28)% at 8 h and then increased significantly (P＜0.05); reducing sugar increased gradually and reached the highest at 8 h and then decreased significantly (P＜0.05); the changes of fat were not significant (P＞0.05) after 2 h; total protein content reached the highest (8.54±0.17)% in 6 h, which first decreased then increased and decreased; soluble protein and phenols decreased significantly(P＜0.05); the change of dietary fiber and ash were not significant (P＞0.05) during the digestion. Glutamic acid accounted for the highest proportion followed by asparaginic acid, lysine and leucine, while the changes of free amino acids were not regular in different stages. The chlorogenic acid and citric acid increased gradually, while the malic acid content decreased and the caffeine content remained almost unchanged. Chlorogenic acid were significantly correlated with the flavor of coffee, the citric acid and malic acid contributed to the acidity of coffee, the soluble protein content influenced on the aftertaste of coffee. Polysaccharide, ash, gynesine and quininic acid played inactive roles in the body of coffee cupping. The research provides theoretical basis of processing innovation of fermentation of coffee by probiotics.

Key words： coffee; in vitro digestion; fermentation; physical and chemical properties

Cite this article

HONG Zishan , TAN Chao , YANG Ning . Effects of in vitro digestion on the physicochemical property and quality of Arabica coffee[J]. Food and Fermentation Industries, 2021 , 47(4) : 54 -59 . DOI: 10.13995/j.cnki.11-1802/ts.022000

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