Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam
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Date
2021-02
Authors
Mahmoud, Alafeef Ahmad Kamal
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. The study aimed to investigate the potential of organic selenium as an antioxidant additive in mitigating acrylamide formation during coffee roasting under conventional and superheated steam roasting, to study the selenium uptake by green coffee beans, and to evaluate the antioxidant activities, physicochemical properties, and sensory properties of the coffee beans enriched with selenium (Se-coffee).
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Keywords
Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee , Conventional And Superheated Steam