The research aims to understand the reasons of the influence of the heating method and of the roasting temperature on the variable L*,a*,b* for different coffee blends. It is also necessary to assess whether brewed coffee shows any real sensorial difference besides the difference in colour. The extensive data collected with the performed tests, and the results of running studies, will allow the optimal combination of roasting parameters in relation to the “target product” planned for each considered blend.
|Numero di pagine||4|
|Rivista||ITALIAN FOOD MATERIALS & MACHINERY|
|Stato di pubblicazione||Pubblicato - 2008|