บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Behavior of ochratoxin A during green coffee roasting and soluble coffee manufacture.

BLANC. M., PITTET, A., MUNOZBOX, R. and VIANI, R.

Journal of Agricultural and Food Chemistry 46 : 673-675.

1998

บทคัดย่อ

Behavior of ochratoxin A during green coffee roasting and soluble coffee manufacture.

The fate of OA along an industrial soluble coffee manufacturing line was investigated.  Both the variability and the amount of OA naturally present in a lot of Thai Robusta green coffee were drastically reduced during soluble coffee manufacture.  A small proportion of OA was eliminated during green coffee cleaning, but the most significant reduction took place during roasting due to thermal degradation.  The roast and ground coffee contained only 16% of the OA originally present in the green coffee.  A further reduction in OA levels was observed during soluble coffee manufacture, so that the powder contained only 13% of the OA initially present in the green beans.