Effect of roasting on the carbohydrate composition of Coffea arabica beans

摘要: Abstract Coffee beans (arabica) with different degrees of roast were sequentially extracted water (90 °C, 1 h), (170 30 min), and 0.05 M NaOH (0 h). The amount composition polysaccharides, oligosaccharides monosaccharides in the extracts residues analyzed. results compared same batch green arabica coffee beans. Although part our already reported rather fragmented studies, this study gives a more complete overview unextractable polymers, extractable oligomers, monomers, their conversion into (non-sugar) degradation products as function degree roast. It was found that most carbohydrates roasted bean present polysaccharides (extractable or unextractable). fact only small recovered oligomer even less showed oligomers especially monomers converted very rapidly Maillard pyrolysis products. Cellulose remains its solubility not affected by Galactomannans also mainly polymers beans, but solubilized to large extent increasing arabinogalactans highly soluble at extraction conditions used. arabinose side-chains be susceptible severe roasting than galactans. Also evidence populations ara:gal ratios exist well