NIEMA FINAL Defense Presentation, 2015.pptx

Dilla University , College of Engineering
Dilla University
College of Engineering and Technology
DEPARTMENT OF FOOD ENGINEERING
FINAL GRADUATION DEFENSE
Title:AnalyzingtheEffectof Roasting
TemperatureandTimeon
PhysicochemicalandSensoryQuality of Coffee
HuskHot Beverage
Group Name: ID.No.
1. Belete
Tekle..........................9939
2. Niema Ahmed......................5743
3. Semira
Rudwan....................4006
4. Girma Kassahun..................2866
5. Hawen
Reta..........................7021
6. Abebaw Getachew............3159 Advised BY Dereje, Gebeyehu, and Samue DU 2015 GC Final Deffense

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 INTRODUCTION
 RESEARCH GAP
 STATMENT OF PROBLEM
 OBJECTIVE OF THE STUDY
 METDOLOGY
 RESULT AND DISCUSSION
 CONCLUTION
Advised BY Dereje, Gebeyehu, and Samue DU 2015 GC Final Deffense

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Introduction
 Coffee is one of the most consumed beverages in the world.
 Ethiopia, the birth country of coffee, is the 5th largest producer
and 9th largest exporter of coffee in the world.
 caffeine, rich phytochemistry, health benefits and primarily
excellent taste and aroma.
 Production of coffee is the industrial process of converting the
raw fruit of the coffee plant into the finished coffee (Cruz, 2014).
 there are two types of coffee processes. dry(natural process)
and washed process.

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Introduction part for Proposal
 the main by products from the coffee process are , (coffee husks,
peel, and pulp).
 the coffee cherry husk which is composed of the dried skin, pulp
and parchment. It represents about 12 % of the berry on dry-
weight basis
 About 0.18tons of husks are released from 1 ton of fresh coffee
fruits,producing around 150 to 200kg of commercial green coffee
(Cruz, 2014).
 coffee husk contain (58-85ofcarbohydrates,8–
11%ofproteins,0.5–3%of lipids, 3 – 7% of minerals,caffine~1 %)

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……….
 offee husks are commonly used for tea infusions, especially in
Indonesia (Arnaud, 1987).been a common product in the global
markets,
 but are still not accustomed in Ethiopia due to the lack of
knowledge, and public interests about its existences.
 so, It always discarded as useless waste in most coffee-
producing districts in Ethiopia.
 According to different studies on coffee husk, the by-product
consists of compounds usable in food production.(Murthy &

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 using the ground coffee husk as a food supplementary for
usage in smoothies, granolas, juices and production of
hot beverages).
 the high concentration of caffeine and tannins in coffee
husks, which are could be extracted for use in “energy
drinks” by processing with the right time and temprature.
 The coffee husk could also be launched as allergic
friendly, since it is naturally gluten free.

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STATEMENT OF PROBLEM
 coffe husk have threats for the environment and for
human health (i.e. cause for environmental pollution since
they are damped in large quantity to the environment).
 Currently, the cost of coffee beans and cups in the market
is rising everywhere in Ethiopia
 using coffee husk instead of coffee, and tea that is still
expensive can be an important alternative for users.

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 low-quality husks being produced during processing. Due
to uncontrolled conditions, problems related to the husk
roasting process, including partial charring, over-roasting,
and poor heat distribution.
 So this study will be very important to:
- reduce environmental pollution problem,
- reduce the cost rise of coffee by producing a
hot
beverage as an alternative drink.
- optimizing its roasting time and temperature.

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OBJECTIVE
General Objective
 To investigate the effect of roasting temperature and time on
physicochemical and sensory quality of hot beverage produce from
coffee husk
Specific Objective
 To determine the effect of coffee husk roasting condition (temperature
and time) on sensory quality and acceptability of coffee husk hot
beverage.
 To assess the effect of roasting temperature and time on physio-

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• by determining coffee husk physical qualities, and
optimizing its roasting time and temperature for
production os a high quality coffee husk hot beverage
• increasing the acceptability of coffe husk beverage as
an alternative beverage of coffee bean.because
There are low-quality husks being produced Due to
uncontrolled conditions, related with (time and
temprature ).
Scope of the study is

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 Raw material
coffee husk, was bought from the
local market of dilla city
Methodology
 Equipments
• Plastic bags
• Electrical hot plate
• Crusher/laboratory mill
• Measuring
• measuring cylinder
• Sieves
• coffee cups
• recording paper

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Experimental design
 The experiment was conducted using a full factorial
arrangement with two factors and three level of roasting
time (12, 20, and 28 min) and roasting temperature (150,
160, 170 °C).
 9 point hedonic sensory analysis were done for panel
preference. sample coded with A, B, C, D, E, F, G, H
anassigned for each time and temperature

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factor 1 factor2 response
1
respons
e 2
respons
e
3
response
4
tempratu
re
time moisture TDS bulk
density
water
activity
oC min
1 150 12
2 150 20
3 150 28
4 160 12
5 160 20
6 160 28
7 170 12
8 170 20
9 170 28

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First raw coffee husk was cleaned manually to separate foreign
materials and washed with water. Sun drying was applied to dry
the sample coffee husk very well. Then the coffee husk was
weighed with a digital balance and samples (with 300gs) was
taken to be roasted using baking oven for each temperature
and time separately. Being roasted, the coffee husk samples
was milled with a laboratory cutting mill. After that, 30 gm
powder sample was added into 500 ml thermostat conical flask
containing 400 ml boiling water on the stove and left for 15
minutes with continuous stirring during extraction. (Ginz, Balzer,
Bradbury, & Maier, 2000) Advised BY Dereje, Gebeyehu, and Samue DU 2015 GC Final Deffense

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Moisture content
The sample were grounded in a grinder to pass through
No. 30 mesh sieve. About 5 g of sample was weighted
accurately in a pre-weighed Aluminum dish. The sample
was then dried in an air oven at 100 ±2 °C for 5 to 6 hr
before Cooled in a desiccator after weighted Finally, the
lowest weight was recorded according to (A.O.A.C 21st
edn, Official Method of Analysis (Cordoba et al., 2019)
Data Analysis

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Data Analysis :
 Bulk density:-
 bulk density = weight of sample / volume of sample
 Water activity
 The water activity (aw) of coffee samples was measured by
using a water activity measurement device (Testo 400,
Lenzkirch, Germany) with 0.001 sensitivity.
 PH determination
The pH of the juice will be determined using a glass calomel
electrode pH meter (Cole Parmer, Vernon Hills, IL, USA).

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……Continued
 Total Dissolved Solids
The TDS in both hot brew coffees was measured following the protocol
outlined by [Moreno et al. 2015]. The ◦Brix of each coffee brew was
measured using a Refractometer, then converted to TDS (Xs) as follows:
TDS(X𝑠) = 0.0087
 Sensory analysis
Hot beverages prepared from coffee husk sample was coded with A, B,
C, D, E, F, G, H and I was assigned for each time and temperature
combination.sensory evaluation by 5 panelists randomly selected from
food engineering department staffs students

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……Continued
the perception of was evatuate each feature on a nine
- point hedonic scale, consisting
• 9 (like extremely),
• 8 (like very much),
• 7 (like moderately),
• 6 (like slightly),
• 5 (neither like nor
dislike)
• 4 (dislike slightly),
• 3 (dislike
moderately),
• 2 (dislike very much),
• 1 (dislike extremely).

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……Continued
 Descriptive statistics (mean and standard deviation) will be used
to analyze the result.
 A significant difference test will be computed, and hot coffee
beverage was assessed by a one-way analysis of variance
(ANOVA).
 using the least significant difference test was calculated for P-
values and a value of P < 0.05 is considered significant.
 Analysis of variance was done by using a statistical package,by
Turkey’s post hoc test between the means of treatments to
determine the significant difference.

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Result and Discusion
 all the functional properties of coffee husk powder
decrease for increase in roasting temperature and time
from 150 to 170 ° C and 12 to 28 min
 maximum and minimum moisture content of 2.17 and
1.37 were obtained at 150 °C and 170 °C respectively.
 Maximum bulk density of 0.4 were obtained at both 150
°C and 160 and minimum of 0.25 at 160 °C
 moisture content decrease with the increasing
temprature. Advised BY Dereje, Gebeyehu, and Samue DU 2015 GC Final Deffense

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sensory analysis
 over all acceptance of product Maximum value were
obtained for product formulation of D, E, H, and I whereas
minimum value are recorded
 the panelist prefer with maximum value product B over
Product A for decrease in treatment temperature from
160 °C to 150 °C and roasting time from 28 min to 20
min respectively and they have a minimum preference
for product I which is treated at 150 °C and 12 min.

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anova result
 A significant difference in the
overall acceptance between
Formulations I and A, B, C, E as
the P-value is less than 0.05

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Conclusion and Recommendation
 The functional quality of coffee husk powder has
determined, as the roasting temperature and time
increase the quality of the powder has affected and
significantly
 from the experiment we understood that roasting of
coffee husk with low temperature and time will result the
product with unacceptable value while roasting of coffee
husk with high or optimal temperature and time will result

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recomendation
 proximity composition of the hot coffee brew has not
been studied. This is due to the lack of standard
equipment analysis for the test so further study should
be done in proximity composition test of the coffee brew.
 Further study of physiochemical characterization of the
brew must be studied ncluding the antioxidants and the
tocopherols carefully by chromatography

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 further characterization of crude caffeine extracted from
coffee husk beverage should be done to know exact
concentration of caffeine in the brew.
 This would result in a further investigation, knowledge
and experimentation on caffeine which is the “soul” of the
brew. Advised BY Dereje, Gebeyehu, and Samue DU 2015 GC Final Deffense

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Thank you for your special attention !!!

NIEMA FINAL Defense Presentation, 2015.pptx

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NIEMA FINAL Defense Presentation, 2015.pptx