Study on commercial enzyme (Viscozyme L.) for coffee mucilage -layer treatment and soluble solids content extraction

Abstract

Coffee is one of the most widely consumed beverages in the world. Many methods are used to produce the coffee product, but applying enzyme for this task is safer one. Viscozyme®L was studied to find the optimal conditions for coffee treatment. The study revealed the increasing of soluble solids content to 21.58% and removing of coffee husk to 33.25% in comparison with control sample, untreated by the enzyme. Final coffee product treated by this method could improve the quality and not recognize any unexpected microorganisms which are harmful to human health. Viscozyme®L can also be applied in coffee fermentation at either small or large scale.

Keywords: Cellulase, coffee, C. robusta, enzyme, pectinase, treatment.