Journal of Food Quality / 2018 / Article / Tab 2

Research Article

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

Table 2

Moisture content, crude ash, and color of ground roasted coffee beans after 24 h of yeast fermentation.

SampleMoisture content (%)Crude ash (%)Color

C11.50 ± 0.094.73 ± 0.0531.52 ± 1.017.91 ± 0.4416.78 ± 1.9269.60 ± 1.27
C21.30 ± 0.054.08 ± 0.0625.24 ± 0.624.90 ± 0.258.70 ± 0.8974.00 ± 0.62
F11.27 ± 0.174.05 ± 0.0630.62 ± 0.817.11 ± 0.9414.74 ± 0.8069.91 ± 0.52
F21.23 ± 0.064.15 ± 0.0525.17 ± 0.684.43 ± 0.267.63 ± 0.5373.90 ± 0.61
F31.31 ± 0.104.40 ± 0.0529.78 ± 0.976.97 ± 0.5413.75 ± 1.0870.51 ± 0.70

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