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김인용,정선윤,김은경,이진욱,김찬양,하정흔,정윤화 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.2
This study aimed to investigate the physicochemicalcharacteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions. Green coffee beans were roasted at four different conditions(Light-medium, Medium, Moderately dark, and Verydark) and used to extract espresso and drip coffee. Moisturecontent in coffee beans was decreased as the roastingdegree increased. The contents of crude fat and ash werelower in the Light-medium roasted coffee beans than ingreen coffee beans but increased as the roasting degreeincreased. The values of lightness (L*), redness (a*), yellowness(b*), and browning index of coffee extracts weredecreased as the roasting degree increased. Total dissolvedsolids in espresso coffee were increased with increasingroasting degree but decreased in drip coffee. In both theextracts, the contents of reducing sugar, titratable acidity,organic acids, and chlorogenic acid were decreased, butthat of caffeine was increased with the roasting degreeincreased.