Browsing by Subject "paahtoväri"

Acrylamide is a potentially carcinogenic compound formed in many foods during baking, frying and roasting. European commission accepted a new acrylamide regulation aiming at reduction of acrylamide level in food products. A set benchmark value of acrylamide in coffee is 400 µg/kg. Acrylamide level is normally higher in light roasted coffee than in dark roasted coffee. The aim of this study was to detect the role of a roasting profile, green coffee blend and roast degree on acrylamide formation in light roasted coffee. The literature part of the study reviewed acrylamide formation in foodstuff and in coffee, the intake of acrylamide and EU acrylamide regulation. Roast experimental was carried out in the industrial scale. A roast degree of the roast samples varied from very light roast to medium roast coffee. Certain roast degrees were attained by using four final temperature changes (dT) in the roasting. The coffee blends of washed and dry processed Arabica coffees were roasted using two different roast profiles. There was a difference in roasting time and roast power between the two roast profiles. Acrylamide analysis, roast colour and sensory discrimination tests were done for every roast sample. The main factors affecting the level of acrylamide appeared to be the roast profile and final temperature change of roasting. The coffee blend composition did not show an influence on acrylamide level. Use of the longer roast profile with higher roast power decreased 27 % of coffee acrylamide content and the acrylamide level was successfully reduced below the benchmark level. Despite the change of the roast profile, the degree of roast remained typical for light roasted coffee, and the taste was acceptable. The acrylamide content decreased along a darker roast degree, but due the impact on sensory properties, the acceptable range of roast degree appeared to be narrow.