Modulating the Coffee Roasting Process to Optimize the Antioxidant Potential of Coffee
Auf einen Blick
- Projektleiter/in : Dr. Ed Wieland Sebastian Opitz, Prof. Dr. Chahan Yeretzian
- Projektteam : Babette Klopprogge, Dr. Samo Smrke, Dr. Marco Wellinger
- Projektstatus : abgeschlossen
- Drittmittelgeber : KTI (KTI-Projekt / Projekt Nr. 13897.1;8 PFIW-IW)
- Projektpartner : Bühler AG
- Kontaktperson : Ed Wieland Sebastian Opitz
Beschreibung
Epidemiological studies are revealing health benefits of coffee, and there is evidence that these are linked to the exceptionally high antioxidant content. We will explore key roasting parameters to examine their impact on optimizing the antioxidant content of roasted coffee, while ensuring high sensory quality. Specifically, we willestablish an analytical platform to measure the antioxidant profile of coffee and apply this to monitor the impact of roasting parameters on the antioxidant content. This will lead to the design of a new generation ofroasters.