[Investigation on coffee and coffee-substitutes. XVII. Behaviour of polysaccharide-complexes of robusta-coffee during roasting].
Two varieties of Coffea robusta of light, medium and dark roasting degree were investigated. The results were similar to those which were published earlier concerning Coffea arabica. One part of the mannane and galactane is destroyed. Another part, which exists originally as a constituent of the holocellulose, is made water soluble. Of this part, the mannane is found in the complex of water soluble polysaccharides, the galactane in the complex of galactoarabane.
D002482:Cellulose / Q000032:analysis; D003069:Coffee / Q000032:analysis*; D005690:Galactose / Q000032:analysis; D006358:Hot Temperature; D008351:Mannans / Q000032:analysis; D011134:Polysaccharides / Q000032:analysis; D013045:Species Specificity
D003069:Coffee; D008351:Mannans; D011134:Polysaccharides; D002482:Cellulose; D005690:Galactose
Untersuchungen an Kaffee und Kaffee-Ersatz. XVII. Verhalten der Polysaccharid-Komplexe von Robusta-Kaffee beim Rösten