Effect of variety and maturity of coffee berries on processing properties and the niacin content of brewed coffee /
Matel, Marina Ramos
Effect of variety and maturity of coffee berries on processing properties and the niacin content of brewed coffee / by Marina Ramos Matel - Los Baños, Laguna : University of the Philippines, 1981. - 93 pages : illustrations ; 28 cm.
Thesis (M.S. - - Horticulture) University of the Philippines, College, Laguna.
Includes bibliographical references.
MATEL, MARINA, RAMOS, April, 1982, University of the Philippines at Los Banos, College, Laguna. Effect of Variety and Maturity of Coffee Berries on Processing Properties and Niacin Content of Brewed Coffee (Coffea Spe) Major Professor: DR. OFELIA K. BAUTISTA.
Two studies were made using robusta, excelsa and liberica.coffee, to gather information on factors which affect coffee liquor quality and to determine
the effect of variety and maturity on its niacin content. The study consisted of a survey and an experiment.
While all three varieties were grown by farmers in Silang, Amadeo, and Mendez, Cavite, robusta was the predominant variety.
Berries were harvested manually anytime of the day. Red and soft-ripe were gathered during the first | and second harvests but in the third and fourth, green-ripe ones were included. The farmers used the dry method of processing.
Varieties affected all the parameters measured regardless of stages of maturity. Liberica had the longest drying and roasting spans but the smallest out-turn-ratio and percentage-ground-recovery, Its niacin 3 content was intermediate between robusta and excelsa.
Robusta had the shortest drying and roasting spans, the greatest out-turn-ratio, percentage-ground-recovery, and the least niacin content. The drying and roasting
spans, out-turn-ratio and percentage-ground-recovery of excelsa was intermediate to that of robusta and liberica. Its niacin content however, was the highest.
Stage of maturity did not affect percentage- ground-recovery of all varieties, drying span of liberica, the roasting span and percentage-ground-recovery of excelsa and robusta as well as the out-turn-ratio of robusta.
Green robusta and excelsa berries dried much faster than hard and soft-ripe. The green berries of excelsa had a higher out-turn-ratio than soft-ripe.
The opposite however, was true in liberica. Hard berries had the same out-turn-ratio than soft in excelsa but was equal to either soft and green-ripe in liberica.
The niacin content of coffee was greatly affected by maturity of perries. In liberica, and excelsa the hard berries had a greater niacin content than soft- and green-ripe ones. Niacin content of robusta decreased as the berries matured, but the change from hard to soft-ripe stages was insignificant.
Coffee
633.73 / M41 1981
Effect of variety and maturity of coffee berries on processing properties and the niacin content of brewed coffee / by Marina Ramos Matel - Los Baños, Laguna : University of the Philippines, 1981. - 93 pages : illustrations ; 28 cm.
Thesis (M.S. - - Horticulture) University of the Philippines, College, Laguna.
Includes bibliographical references.
MATEL, MARINA, RAMOS, April, 1982, University of the Philippines at Los Banos, College, Laguna. Effect of Variety and Maturity of Coffee Berries on Processing Properties and Niacin Content of Brewed Coffee (Coffea Spe) Major Professor: DR. OFELIA K. BAUTISTA.
Two studies were made using robusta, excelsa and liberica.coffee, to gather information on factors which affect coffee liquor quality and to determine
the effect of variety and maturity on its niacin content. The study consisted of a survey and an experiment.
While all three varieties were grown by farmers in Silang, Amadeo, and Mendez, Cavite, robusta was the predominant variety.
Berries were harvested manually anytime of the day. Red and soft-ripe were gathered during the first | and second harvests but in the third and fourth, green-ripe ones were included. The farmers used the dry method of processing.
Varieties affected all the parameters measured regardless of stages of maturity. Liberica had the longest drying and roasting spans but the smallest out-turn-ratio and percentage-ground-recovery, Its niacin 3 content was intermediate between robusta and excelsa.
Robusta had the shortest drying and roasting spans, the greatest out-turn-ratio, percentage-ground-recovery, and the least niacin content. The drying and roasting
spans, out-turn-ratio and percentage-ground-recovery of excelsa was intermediate to that of robusta and liberica. Its niacin content however, was the highest.
Stage of maturity did not affect percentage- ground-recovery of all varieties, drying span of liberica, the roasting span and percentage-ground-recovery of excelsa and robusta as well as the out-turn-ratio of robusta.
Green robusta and excelsa berries dried much faster than hard and soft-ripe. The green berries of excelsa had a higher out-turn-ratio than soft-ripe.
The opposite however, was true in liberica. Hard berries had the same out-turn-ratio than soft in excelsa but was equal to either soft and green-ripe in liberica.
The niacin content of coffee was greatly affected by maturity of perries. In liberica, and excelsa the hard berries had a greater niacin content than soft- and green-ripe ones. Niacin content of robusta decreased as the berries matured, but the change from hard to soft-ripe stages was insignificant.
Coffee
633.73 / M41 1981