From coffee blend formulation until beverage production: changes within fatty acids profile

Abstract

The extraction of fatty acids in coffee beverages entities sharply depends of the roasting of coffee beans, composition of the blend and extraction process. Accordingly, the definition of fatty acids profile from the blend formulation until beverage production prompted this work. A functional coffee blend (94% roasted Robusta and Arabica coffee powder, 70/30, w/w, 3% cocoa powder, 2% coffee silverskin and 1% golden coffee) was developed, followed by characterization of its components. The extracted coffee beverages obtained from the blend were also analyzed. It was concluded that total fat and fatty acids of the coffee blend prevailed in cocoa and in roasted coffee. The higher amounts of fatty acids in the components and on the milled coffee blend were C16:0, C18:0, C18:1, C18:2 and C20:0, but silverskin also revealed high contents of C20:2. In all the components of the coffee blend saturated fatty acids prevailed over unsaturated ones. No significant differences were found for the double bound index after extraction at 15 or 19 bar of water pressure. In conclusion, both total fat and TFAs were not affected by roasting in coffee alone or in the studied blend. Nevertheless, a higher extraction of total fat and total fatty acids was obtained to the beverage using a higher water pressure (19 bar). Still, this did not significantly change the profile related to the major FAs, as DBI in the beverage was similar with both extraction espresso machines.