Final Examination for the Degree of MSc Food Science - LIGUO ZHANG

Date and Time

Location

Location: Teams meeting - (Invitation sent to grad student & research staff listservs; faculty send request for invite to Tricia)

Details

Examining Committee
Dr. Massimo Marcone, Chair
Dr. Loong-Tak Lim, Advisor
Dr. Manickavasagan Annamalai, Advisory Committee Member
Dr. Douglas Goff, Department Member

TITLE: EFFECT OF HIGH-PRESSURE PROCESSING ON THE EXTRACTION AND PHYSICOCHEMICAL CHARACTERISTICS OF COLD BREW COFFEE

ABSTRACT: Cold brew coffee is prepared by steeping ground coffee in water at ambient or refrigerator temperatures for 8 to 24 h. Cold brew coffees tend to be less bitter and less acidic than the conventional hot brewed counterparts. In this study, the effects of high pressure processing on the extraction and physicochemical characteristics of cold brew coffee and property changes during 60-day storage were investigated. HPP treatment significantly increased the TDS, caffeine, chlorogenic acid and polyphenol contents of whole bean brews. Moreover, whole bean brew with HPP treatment had desirable sensory profiles. During the 60-day storage, the pH values of cold brew coffee from whole bean extraction with HPP treatment decreased, while the titratable acidity, caffeine, chlorogenic acid and total polyphenols contents increased. Findings from this project showed that the HPP treatment potentially could be used as an innovative method to prepare and preserve cold brew coffees.

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