Potassium and other mineral contents of green, roasted and instant coffees
This paper describes experimental work that has been carried out to determine the normal ash, sulphated ash and potassium contents of four selected and specified green coffees, together with the relationship between extraction yield and potassium content of prepared instant coffees. In conjunction with previously published data on the mineral contents of coffees, the relationship is hown to be capable of giving only an arbitrary measure of extraction yield, primarily on account of the variability of mineral and potassium content of different green coffees, and to a leaser extent on the variable process conditions that are commercially used in extraction. The reasons for the variability of mineral content, which can be at least ¦10 of the average, are discussed
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| Format: | biblioteca |
| Published: |
Nov
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| Subjects: | BIOQUIMICA, COMPOSICION, CONTENIDO MINERAL, POTASIO, BEBIDAS, ANALISIS QUIMICO, CAFE VERDE, ANALISIS DE CAFE VERDE, GRANOS TOSTADOS, CAFE SOLUBLE, |
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