تأثير الخزن في الخواص الكيميائية للقهوة البرازيلية

الملخص EN

The aim of this study is to know the effect of storage of Brazilian coffee in open conditions in its chemical properties.

Moisture content of coffee adjusted to 5,10 and 15% and cardamom powder was added by the following concentrations namely, 0, 0.5 and 1.5%, and the control sample was freed off cardamom powder.

Then, samples were stored for periods of 2, 4 and 6 months.

Temperature and relative humidity of the samples were measured during storage periods related to their monthly rates.

Chemical components of all treatments of coffee were determined including, moisture content, fats, proteins, ash, carbohydrates, total phenolic compounds and caffeine.

Results show that, monthly averages of temperature and relative humidity during storage periods were varied from one month to other and the averages were ranged between 28.55-38.17 oC and 44.85 - 55.28 %, respectively.