Author(s): Lopes, Guido R. ; Passos, Cláudia P. ; Petronilho, Sílvia ; Rodrigues, Carla ; Teixeira, José A. ; Coimbra, Manuel A.
Date: 2021
Persistent ID: http://hdl.handle.net/10773/36906
Origin: RIA - Repositório Institucional da Universidade de Aveiro
Subject(s): Foamability; Galactomannans; Infusion coffee; Instant coffee; Response surface methodology; Volatile compounds
All coffee brews are prepared with roasted coffee and water, giving origin to espresso, instant, or filtered coffee, exhibiting distinct physicochemical properties, depending on the extraction conditions. The different relative content of compounds in the brews modulates coffee body, aroma, and colour. In this study it was hypothesized that a coffee infusion allows to obtain extracts that resemble espresso coffee (EC) physicochemical properties. Carbohydrates (content and composition) were the target compounds as they are organoleptically important for EC due to their association to foam stability and viscosity. The freeze-drying of the extracts allowed better dissolution properties than spray-drying. Instant coffee powders were obtained with chemical overall composition resembling espresso, although with lower lipids content. The extracts were able to produce the characteristic foam through CO2 injection or salts addition. Their redissolution at espresso concentration allowed a viscosity, foamability and volatile profile representative of an espresso coffee, opening new exploitation possibilities.
