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YEŞÎL KAHVE TANESİNİN (Coffea arabica) KAVRULMASI SIRASINDA TEMEL KİMYASAL BİLEŞENLERİNDE OLUŞAN DEĞİŞMELER

THE CHANGES of PROXIMATE COMPOSITION of GREEN COFFEE BEAN (Coffea arabica) AFTER ROASTING

Journal Name:

  • Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi

Publication Year:

  • 1997
Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
In this research, it was established that the changes of proximate compesition (total carbohydrate, oil ash, moisture, protein and total (alkaloids) of green coffee bean and "C.arabica", which is sold in Turkish market as suitable to "Turkish Coffee" drinking type. The average proximate composition of green coffee bean was found as follows: Total carbohydrate; 52.38%, oil; 10.64%, kül; 2.72%, protein; 11.53%, and total alkaloid; 10.96%.In roosted coffee, these values were given below: Total carbohydrates: 57.17%, oil; 14.41%, ash; 2.99%, moisture; 1.26%, protein; 12.58%, and total alkaloids; 11.99%.
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Abstract (Original Language): 
Bu araştırmada "Türk Kahvesi" içim tipine uygun olarak hazırlanmasında en çok kullanılan arabica kahvenin yeşil tane ve kavrulduktan sonra temel kimyasal bileşenlerinde (toplam karbonhidrat, yağ, kül, nem, protein ve toplam alkaloid) oluşan değişmeler saptanmıştır. Yeşil C.arabica kahvenin ortalama temel kimyasal bileşenleri; toplam karbonhidrat ; %52,38, yağ; %10.64, kül; %2.72, nem; %31.88, protein; %11.53 ve toplam alkoloid; %10.96 olarak saptanmıştır. Kavrulmuş kahvede ise bu değerler: Toplam karbonhidrat %57.17, yağ; % 14.01; kül %2.99, nem; %1.26, protein; %12.58, toplam alkoloid % 11.99 olarak bulunmuştur.
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  • 1
37-49
  • Turkish

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