Conventional production of instant coffee is based on solubilisation of polysaccharides present in roasted coffee. Higher process temperatures increase the solubilisation yield, but also lead to carbohydrate degradation and formation of undesirable volatile compounds. Enzymatic hydrolysis of roasted coffee is an alternative to minimize carbohydrate degradation. In this work, products obtained f...

How long can roasted coffee beans be stored, without reducing the typical coffee flavor which is mainly responsible for consumers' enjoyment? In Austria, most coffee packages have a best-before date between 12 and 24 months, but it is not regulated by law. Therefore, there is the need to evaluate changes in sensory qualities of coffee beverages prepared from stored coffee beans. For preparation...

Laver is one of the most consumed edible red algae seaweeds in the genus Porphyra. Laver is primarily prepared in the form of dried, roasted, and seasoned products. We investigated the total polyphenol and flavonoid contents of laver products, and evaluated the in vitro antioxidant properties of solvent extracts from commercially processed laver products. Significant differences in the concentr...

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, princ...

Background. Current evidence indicates that peanut consumption reduces cardiovascular disease risk, while posing little threat to positive energy balance. However, questions have been raised as to whether inter- and intraindividual variability in mastication in response to peanut form and processing properties may influence these health effects, since mastication has the potential to alter the ...

INTRODUCTION Few studies have evaluated the effect of nuts processing on the glycemic response and satiety. OBJECTIVE To evaluate the effect of peanut processing on glycemic response, and energy and nutrients intake. METHOD Thirteen healthy subjects (4 men and 9 women), with a mean age of 28.5 ± 10 years, BMI 22.7 ± 2.5 kg/m², and body fat 23.7 ± 5.7% participated in this randomized crossov...

The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee were roasted adding increased amounts of sucrose (0-15 g per 100 g of coffee) to reach the same roasting degree than a commercial Colombian coffee. Mo...

Over the last decade, concerns have been raised about potential respiratory health effects associated with occupational exposure to the flavoring additives diacetyl and 2,3-pentanedione. Both of these diketones are also natural components of many foods and beverages, including roasted coffee. To date, there are no published studies characterizing workplace exposures to these diketones during co...

Aroma recovery as determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was compared in coffees resulting from conventional grinding processes, and from wet grinding with cold and hot water. Freshly roasted coffee as well as old, completely degassed coffee was ground in order to estimate the relationship of internal carbon dioxide pressure in freshly roaste...

Peanuts in North America and Europe are primarily consumed after dry roasting. Standard industry practice is to roast peanuts to a specific surface color (Hunter L-value) for a given application; however, equivalent surface colors can be attained using different roast temperature/time combinations, which could affect product quality. To investigate this potential, runner peanuts from a single l...