Journal of Food Quality / 2018 / Article / Tab 1

Research Article

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Table 1

Change of pH, reducing sugar, and viable cells before and after fermentation.

SamplepHReducing sugar (mg/mL) Viable cell count (log CFU/mL)
0 h24 h0 h24 h0 h24 h

C25.985.130.68 ± 0.012.57 ± 0.13<1.16 ± 0.537.78 ± 0.70
F15.794.921.12 ± 0.022.51 ± 0.126.50 ± 5.839.31 ± 0.85
F25.934.521.28 ± 0.032.47 ± 0.096.41 ± 5.629.25 ± 0.86
F35.785.041.12 ± 0.012.67 ± 0.096.30 ± 5.309.03 ± 0.81

superscripts within a column meant significant difference at < 0.05 by Fisher’s least significant difference test.