Effect of sugar addition ( torrefacto ) during roasting process on antioxidant capacity and phenolics of coffee

@inproceedings{Bravo2014EffectOS,
  title={Effect of sugar addition ( torrefacto ) during roasting process on antioxidant capacity and phenolics of coffee},
  author={Jimena Bravo and M. Paz de Pe{\~n}a},
  year={2014}
}
The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee were roasted adding increased amounts of sucrose (0-15 g per 100 g of coffee) to reach the same roasting degree… CONTINUE READING