Carbohydrates in coffee

Carbohydrates constitute the major fraction of both green coffee and commercial (roast and soluble) products therefrom. The principal polysaccharides are of 3 types: arabinogalactan, mannan and cellulose. The arabinogalactan has frequent branches whereas the mannan is lightly substituted with one-unit galactose side chains, hence the sometimes-used galactomannan terminology. Sucrose dominates the low molecular weight carbohydrate fraction in green beans. The carbohydrates are precursors for flavour generation during roasting, whereby interactions with the proteinaceous components via Maillard reactions are particularly important. The polysaccharides are present in soluble coffee where their extractability and stability are factors that impact process and product characteristics.

Bibliographic Details

Main Authors:	50655 Bradbury, A.G.W., 3180 Association Scientifique Internationale du Cafe, París (Francia), 32308 19. International Scientific Colloquium on Coffee Trieste (Italia) 14-18 May 2001
Format:	biblioteca
Published:	Trieste (Italia) ASIC 2001
Subjects:	ISOMALTOSA, CAFE, ARABINOSA, CARBOHIDRATOS, CELULOSA, COMPOSICION QUIMICA, GALACTANOS, GALACTOSA, GLUCOSA, MALTOSA, MANANOS, MANITOL, MANOSA, MELIBIOSA, POLISACARIDOS, RAFINOSA, TOSTADO, ESTAQUIOSA, SUCROSA,
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