Effect of processing method on seed yield and quality of coffee
The effect of three methods (dry, wet and steam methods of processing coffee berries on dry weights of seeds, the percentage of light seeds and sensory qualities of brewed coffee were evaluated. The steam method produced the heaviest seeds with the least amount of light seeds. The dry method produced the lowest quality seeds in terms of weight and percentage light seeds. Fermentation increased the sensory qualities of processed coffee. Washing of seeds after fermentation reduced the sensory qualities. Results are discussed in the context of processing coffee in Sri Lanka
Saved in:
| Main Author: | |
|---|---|
| Format: | biblioteca |
| Published: |
Jun
|
| Subjects: | COFFEA ARABICA, FERMENTACION, PROCESAMIENTO, CALIDAD, BEBIDAS, BENEFICIO POR VIA SECA, BENEFICIO POR VIA HUMEDA, BENEFICIO A VAPOR, PESO SECO, PROPIEDADES FISICO-QUIMICAS, PROPIEDADES ORGANOLEPTICAS, SRI LANKA, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|