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A Review of Coffee Processing Methods and Their Influence on Aroma
Bealu Girma,
Abrar Sualeh
Issue:
Volume 6, Issue 1, June 2022
Pages:
7-16
Received:
17 February 2022
Accepted:
8 March 2022
Published:
23 March 2022
Abstract: Coffee quality is critical to the industry and is influenced by a variety of factors both before and after harvest that ensure the final expression of the product's qualification, which is based upon a number of factors including genetics, climate, agronomic practices, harvesting (mature stages), and post-harvest handling from farm to cup. This review aims to stress the importance of coffee processing and how it affects coffee quality attributes as well as fermentation techniques. Fermentation is critical in the coffee processing process, not just for removing mucilage, but also for generating essential sensory quality attributes. If fermentation takes longer than expected, bacteria can degrade the product's quality by producing off-flavors and unappealing qualities. New coffee processing procedures, such as anaerobic and carbonic maceration, have become popular recently. Only a handful of the microorganisms present in natural coffee fermentation can be used as a starting culture. Most microbes recovered from spontaneous coffee fermentation lack sensory quality-enhancing properties. Green coffee beans from farms that employ any of the following processing processes are currently fermented with chosen microbes to improve the coffee's flavor and fragrance. Other molecular sciences can help us understand the chemical components produced during fermentation and their impact on coffee quality, resulting in more reliable and complex data.
Abstract: Coffee quality is critical to the industry and is influenced by a variety of factors both before and after harvest that ensure the final expression of the product's qualification, which is based upon a number of factors including genetics, climate, agronomic practices, harvesting (mature stages), and post-harvest handling from farm to cup. This rev...
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Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties
Irine Mengeneh,
Charles Chukwuma Ariahu
Issue:
Volume 6, Issue 1, June 2022
Pages:
17-20
Received:
30 October 2021
Accepted:
27 January 2022
Published:
23 March 2022
Abstract: Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. Biscuits produced were analysed for physical properties, and sensory attributes. Sensory evaluation of the biscuits samples was carried out with a team of thirty (30) panellists. The hedonic scale of nine was used, and the panellists were instructed to evaluate the coded samples for appearance, taste, aroma, texture, and Overall acceptability with a reference sample A. Biscuit samples were evaluated for weight (g), diameter (cm), thickness (cm) and spread ratio. Six biscuits edge-to-edge were used for the evaluation and the average was noted. The weight was measured using an electronic scale; diameter and thickness were measured using a Vernier Caliper. The Spread ratio was calculated by dividing diameter by thickness. There was a significant difference in weight, diameter, and spread ratio. Furthermore, there was a general decrease in the weight of the biscuits, with values ranging from 10.950g to 9.600 g with increase in the proportion of millet flour. However, there was an increase in diameter and spread factor as well as a decrease in thickness with increase in millet flour, with values ranging from 4.312 to 4.733 cm, 4.288 to 4.729 and 1.006 to 1.001 cm respectively. The sensory evaluation of the biscuits revealed that there were no significant differences in aroma and taste between the treatments whereas there was a significant difference in appearance, texture and general acceptability. Sensory results showed that all biscuits samples were accepted by panelists.
Abstract: Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. Biscuits produced were analysed for physical properties, and sensory attributes. Sensory evaluation of the biscuits samples was carried out with a team of thirty (30) panellists. The he...
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Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating
Helen Berihu,
Adamu Zegeye
Issue:
Volume 6, Issue 1, June 2022
Pages:
21-27
Received:
13 February 2022
Accepted:
5 May 2022
Published:
12 May 2022
Abstract: Avocado has fairly short shelf life so as included in climacteric fruits. The search for biodegradable, safe, healthy and environmental friendly treatments for increasing storage period of fruits has led to use of edible coatings. The study was conducted to check the efficacy of aloe Vera gel, corn starch and composite of the two as an edible coating. The treatment combinations were T0 = control, T1 = corn starch (2.5%) and T2 = Aloe Vera gel (1%) T3=aloe Vera and corn starch (2.5%, 2.5%). Weight loss; pH; colour; firmness and TSS were recorded at the interval of 5 days for 30 days. Aloe Vera coating was very effective in reducing ascorbic acid loss and decay (%). The control fruits started deteriorated before 8 days, whereas, shelf life extended to 26 days for majority of aloe Vera gel alone and with corn starch coated fruits. Finally, T0 showed 21.02% loss in weight, whereas coated avocado fruits as T1 showed 16.89%, T2 and T3 were 9.56% and 9.48% by weight loss, respectively. Both the corn starch and aloe Vera gel edible coating was found good enough to ensure hardness/firmness of the fruits. Consequently it can be concluded that both coating films are a good barriers.
Abstract: Avocado has fairly short shelf life so as included in climacteric fruits. The search for biodegradable, safe, healthy and environmental friendly treatments for increasing storage period of fruits has led to use of edible coatings. The study was conducted to check the efficacy of aloe Vera gel, corn starch and composite of the two as an edible coati...
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