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Composition and characteristics of Indian coffee bean, spent grounds and oil
Author(s) -
Ravindranath R.,
Khan R. Yousuf Ali,
Obi Reddy T.,
Thirumala Rao S. D.,
Reddy B. R.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230306
Subject(s) - unsaponifiable , raw material , coffee grounds , coffee bean , solvent extraction , green coffee , food science , chemistry , extraction (chemistry) , botany , biology , organic chemistry
The physical and chemical characteristics of raw and coffee bean (seed) and spent grounds (a byproduct of the instant coffee industry) and the corresponding oils of four varieties of Indian coffee beans were studied. The chemical characteristics of the oils were found to be similar to those of groundnut oil except for the unsaponifiable matter which is high in the case of coffee bean oil (6–12%). The colour of crude coffee bean oil varied from light green (from raw bean) to chocolate brown (from roasted and spent grounds). The oil is practically odourless. Practical aspects of drying and storage of sludge and solvent extraction of dried grounds are discussed.