Abstract
To ascertain the best technique for retention of sensory properties and chlorogenic acid (CGA) in instant coffee, the present study involved several drying techniques such as spray drying, freeze drying, spray freeze drying (SFD), conductive hydro drying, and compared the effect with a commercial sample. From the analysis of all coffee samples, both by sensory analysis (based on fuzzy logic) and by descriptive analysis (for foaming characteristics), SFD coffee was preferred. This fact was further corroborated by electronic nose-based aroma analysis of coffee. Chromatographic analysis (HPLC) revealed maximum (85%) retention of CGA in SFD (52.35±0.61 mg CGA/g of coffee powder). Overall, SFD emerged as the most preferred technique for the preparation of instant coffee.
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