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Physico-chemical characteristics of decaffeinated coffee beans obtained using water and ethyl acetate


, : Physico-chemical characteristics of decaffeinated coffee beans obtained using water and ethyl acetate. Journal of Food Science & Technology 37(3): 282-285, May-June

An attempt has been made in this study to examine the water and ethyl acetate decaffeinated green coffee beans by determining the physico-chemical characteristics such as swelling ratio; breaking strength, total soluble solids, caffeine content, bulk density and colour by reflectance, as these parameters are important in assessing the quality of the product. The results showed that the caffeine contents in roasted and ground (R&G) decaffeinated coffee were in the range of 0.06-1.43%, while breaking strength ranged from 9.65-14.70 lb/sq.inch.Swelling ratio was less for decaffeinated coffee compared to regular coffee. The samples were evaluated for cup quality and it was found that 1.5 times the weight of decaffeinated R&G coffee was required to obtain a matching cup quality of regular coffee.

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