Application of fungal pectic enzymes in coffee curing
Pectic enzyme concentrate (PEC) obtained from Aspergillus carbonarius, was used to break down the mucilage of pulped coffee berries of Robusta and arabica varieties. Enzymic treatment reduced the processing time to 1 hour from 36-48 h required for natural fermentation. Studies carried out over 3 successive harvest seasons revealed that coffee seed could be washed free of mucilage, when crushed berries were steeped in 2.0-2.5 (W/V) PEC solution at 25-30ðC. The resulting coffee seeds exhibited almost similar organoleptic quality as those obtained by the traditional method. (ATA 10(5):50886. 1985)
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| Main Authors: | , |
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| Format: | biblioteca |
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| Subjects: | COFFEA ARABICA, COFFEA CANEPHORA, FERMENTACION, ENZIMAS, INDIA, PROCESAMIENTO, ASPERGILLUS, PROPIEDADES ORGANOLEPTICAS, |
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| Summary: | Pectic enzyme concentrate (PEC) obtained from Aspergillus carbonarius, was used to break down the mucilage of pulped coffee berries of Robusta and arabica varieties. Enzymic treatment reduced the processing time to 1 hour from 36-48 h required for natural fermentation. Studies carried out over 3 successive harvest seasons revealed that coffee seed could be washed free of mucilage, when crushed berries were steeped in 2.0-2.5 (W/V) PEC solution at 25-30ðC. The resulting coffee seeds exhibited almost similar organoleptic quality as those obtained by the traditional method. (ATA 10(5):50886. 1985) |
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