Halim-Lim, S.A. and Wan Abd Al-Qadr Imad, Wan Mohtar and Surapinchai, S. and Azizan, N.A.Z. (2022) Optimum condition of roasting process of Liberica coffee towards the local and international preference. Food Research, 6 (3). 115 -123. ISSN 25502166, DOI https://doi.org/10.26656/fr.2017.6(3).340.
Full text not available from this repository.Abstract
Coffea liberica is one of the common coffee species grown in most Southeast Asia countries, especially in Malaysia. However, its production accounts for just 2 globally. In general, coffee beans’ roasting temperature and roasting time are critical factors determining the acceptance of roasted coffee by customers. However, there is still a gap in knowledge on the ideal roasting conditions of Liberica coffee based on the critical parameters. In this research, the central composite design (CCD) was used to assess the roasting time and the temperature in 13 treatments. The temperature ranged from 160 to 220°C and the time ranged from 15 to 30 mins. In the sensory analysis, 30 drinking panellists from local and international countries assessed the coffee brews' acceptability and the sensory attributes considered were colour, aroma, taste, and mouthfeel. By using response surface methodology (RSM), the optimum roasting conditions were determined based on the sensory analysis applied. The colour value of both roasted and ground coffee (p<0.05) was significantly influenced by roasting temperature and time, but only roasting temperature (p<0.05) affected the sensory acceptability of the coffee brew. The optimal roasting conditions were shown to be 197°C for 12.30 mins, corresponding to the roasting characterised by the following colour of the roasted Liberica beans: L* 30.43, a* 11.33 and b* 15.77 respectively. The disparity between Liberica coffee preference by two-region panellists was also examined by a two-sample T-test, proving no difference between local and international selection. © 2022 The Authors.
| Item Type: | Article |
|---|---|
| Funders: | Putra Young Initiative [Grant No: IPM/2017/9552400], Ministry of Higher Education, Malaysia [Grant No: FRGS/1/2018/ TK03/UPM/02/7], Universiti Putra Malaysia |
| Additional Information: | All Open Access, Gold Open Access |
| Uncontrolled Keywords: | Cellulose; Chlorogenic acid; Hemicellulose; Lignin; Aroma; Article; Central composite design; Coffee; Coffee consumption |
| Subjects: | Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 15 Aug 2025 07:02 |
| Last Modified: | 15 Aug 2025 07:02 |
| URI: | http://eprints.um.edu.my/id/eprint/43596 |
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