Coffee and some Preservation Techniques

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Questions and Answers

What is one significant difference between Coffea arabica and Coffea robusta regarding caffeine content?

Coffea robusta contains approximately twice the caffeine of Coffea arabica. (correct)

Coffea robusta has less caffeine than Coffea arabica.

Both types have an equal amount of caffeine.

Coffea arabica contains thrice the caffeine of Coffea robusta.

What happens to polyphenol content during the roasting process of Coffea robusta?

It can be reduced by 60 to 98% depending on the degree of roasting. (correct)

It increases with darker roasting.

It remains constant regardless of roasting.

Polyphenols are exclusively found in green coffee.

What is a common assumption about the caffeine content in a standard cup of coffee?

It contains more caffeine than decaffeinated coffee.

It contains about 50 mg of caffeine.

It contains about 100 mg of caffeine. (correct)

It contains the same amount of caffeine as espresso.

What beneficial effect is associated with high amounts of polyphenols in coffee?

Lower risk of cardiovascular diseases. Signup and view all the answers

Which type of coffee is described as having a higher antioxidant activity when roasted to a medium level?

Coffea robusta. Signup and view all the answers

What is the primary role of roasting in coffee production?

To enhance color, aroma, and flavor Signup and view all the answers

Which compound decreases in concentration with the increase in the roasting level of coffee?

Chlorogenic acids Signup and view all the answers

What structural composition primarily forms melanoidins during the roasting process?

Polysaccharides and proteins Signup and view all the answers

What happens to melanoidins during the brewing process of coffee?

Only the water soluble melanoidins are considered Signup and view all the answers

How do melanoidins compare as antioxidants to those from other thermally processed foods?

More powerful antioxidants Signup and view all the answers

What characterizes the brewing methods of coffee?

They necessitate a slow infusion with water Signup and view all the answers

Which coffee variety is known for having a different composition compared to the other?

Robusta Signup and view all the answers

What type of dietary fiber do melanoidins represent in coffee?

Maillardized dietary fiber with health-promoting properties Signup and view all the answers

What is the primary reason for the role of coffee consumption in disease prevention?

It contains bioactive compounds. Signup and view all the answers

Which variety of coffee accounts for 75% of the world's production?

Coffea arabica Signup and view all the answers

What is a characteristic of Coffea canephora compared to Coffea arabica?

It is more resistant to pests. Signup and view all the answers

What percentage of caffeine is typically retained in roasted coffee compared to green coffee?

70% Signup and view all the answers

Which of the following compounds significantly decreases during the roasting process?

Chlorogenic acids Signup and view all the answers

During which stage of coffee processing is the separation of coffee beans from the fruit typically performed?

Dry processing Signup and view all the answers

Where did the first cultivation of coffee plants take place?

Yemen Signup and view all the answers

What is the primary reason for caffeine loss during the roasting of coffee beans?

Water release Signup and view all the answers

Which type of coffee generally contains more chlorogenic acids?

Green coffee Signup and view all the answers

Which identifier is associated with the structure of coffee fruit?

Silver Skin Signup and view all the answers

How does Coffea canephora typically adapt to its growing environment?

It is suited for altitudes below 600m. Signup and view all the answers

What is the approximate range of niacin found in roasted coffee per 100 grams?

10-40 mg Signup and view all the answers

What percentage of the dry matter does green coffee represent in the coffee fruit?

50-55% Signup and view all the answers

Which of these acids is commonly found as a polyphenol in coffee?

Chlorogenic acid Signup and view all the answers

Which statement about Melanoidins in coffee is true?

They contribute to the aroma of coffee. Signup and view all the answers

Which country is reported to produce half of the world’s coffee?

Brazil Signup and view all the answers

What type of processing can be applied to coffee during its initial stages?

Primary processing Signup and view all the answers

What is the range of chlorogenic acids content found in a 200 ml cup of coffee?

70-350 mg Signup and view all the answers

Which of the following alkaloids is primarily present in coffee?

Caffeine Signup and view all the answers

What is the main benefit associated with the consumption of coffee?

Stimulating the neuronal system Signup and view all the answers

What is the main difference in chlorogenic acid content between arabica and robusta in espresso?

Arabica contains 98 mg while robusta contains 111 mg Signup and view all the answers

Which coffee variety has a notably higher chlorogenic acid content in filtered coffee?

Robusta with 247 mg Signup and view all the answers

What component is primarily believed to affect the amount of chlorogenic acid in coffee?

Bean size Signup and view all the answers

What is the estimated chlorogenic acid intake from drinking 6 cups of filtered coffee?

600 to 2038 mg Signup and view all the answers

In terms of coffee consumption, how much chlorogenic acid reaches the colon?

About 70% Signup and view all the answers

What is the average daily intake of melanoidins considered moderate evidence?

0.5 to 2 g Signup and view all the answers

Which coffee variety is less commonly consumed despite having a higher chlorogenic acid content in filtered coffee?

Robusta Signup and view all the answers

At what stage does the transformation of chlorogenic acid primarily occur in coffee production?

During the roasting process Signup and view all the answers

What was found about the effect of coffee variety on chlorogenic acid content in espresso?

There is no significant modification Signup and view all the answers

What is the main factor that affects the concentration of melanoidins in coffee?

Roasting duration Signup and view all the answers

Study Notes

Food Processing and Polyphenols

Food processing significantly impacts phenolic content and bioavailability.
Factors influencing polyphenol availability include initial food content, food matrix, gut microbiota, and processing methods.
Many fruits and vegetables are processed before consumption.
The final polyphenol content and bioavailability in processed food depend on the type of process, duration of processing, and food matrix.

Food Preservation Methods

Common methods include heat application, temperature reduction (freezing), reducing water activity, and adding preservatives.
These methods are efficient for food safety.
However, heat treatment can alter the nutritional, chemical, biochemical, and sensory properties of foods.

Hurdle Technology

A combination of methods to enhance food quality and safety while reducing the intensity of single unit processes.
Aiming to avoid thermal damage; for example, it utilizes:
- Water activity
- Temperature
- pH
- Gas atmosphere for preservation.

Mild Processing Technologies

Mild technologies involve temperatures below 40°C and specific strategies for microbial inactivation.
Examples include high-pressure processing, ultrasound, pulsed electric fields, UV-light, and cold plasma.

High-Pressure Processing (HPP)

Applies high pressure (100 or 800 MPa) to solid or liquid food.
Suitable for high moisture foods.
Porous foods are not as easily processed using this method.
Critical parameters for optimizing processing include pressure, temperature, and treatment time.

Cold Plasma

A promising green processing technology used for mild processing.
Applies energy to gas to create plasma.
Contains active oxygen, atoms, ions, molecules, among others.
Potentially useful in food processing due to its green properties.

Coffee Processing

Coffee processing involves primary and secondary stages, including dry and wet processing.
Primary processing involves drying and removing outer layers (husks) of the beans to obtain green coffee beans, the main international product.
Secondary processing continues the process, roasting and grinding of coffee beans.
Roasting is a critical step that affects chemical, physical, and structural characteristics impacting flavor and taste.

Coffee Composition

Green coffee contains over 1500 chemicals, many formed during roasting.
Chlorogenic acids are a major group of polyphenols in coffee.
Caffeine is a key component, thermostable even after roasting.
Roasted coffee contains more lipids than green coffee.
Caffeine content varies between coffee types (e.g., Robusta has more than Arabica).

Coffee Benefits

Coffee can be considered a functional food due to its bioactive compounds, including caffeine, chlorogenic acids, and other antioxidants.
Consumption has been associated with various benefits, and studies are ongoing.

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Description

This quiz explores the effects of food processing on phenolic content and bioavailability, as well as various food preservation methods. It covers topics like hurdle technology, heat application, and the impact of processing methods on food quality and safety. Test your knowledge on how these factors influence the nutritional properties of processed foods.