Manipal Journal of Science and Technology


Roasted coffee beans during industrialized processing are difficult to retain volatile compounds and flavour. Several methods, especially edible coating have been studied and used widely in the world, while applications for Vietnamese coffee beans are still limited. In this study, the effects of edible coating with xanthan gum at different concentrations, 0.5%, 1%, and 1.5% (w/v) on sensory and physiochemical properties of two major types of coffee, Robusta and Arabica were investigated. The results presented the positive effects on the sensory and physiochemical properties of both two types of coffee during 30-day-storage at ambient temperature. The hardness, pH value, moisture content, and odour attribute changed significantly whilst colour and appearance attribute changed insignificantly. The concentration of xanthan gum at 1% was the optimal treatment to retain the sensory and physiochemical characteristics with the least changes up to 30 days. This method could be considered as a non-toxic method, which may substitute for the traditional method in Vietnam to reduce the harmful chemical uses in coffee roasting process.

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