Understanding Green Coffee Beans More
The day starts with a good cup of coffee and tea in many parts of the world. You need to know that two of the most consumed drinks around the world are coffee and tea, and for a lot of people, a cup of hot coffee or tea is a good way to start their day.
In the past years, the term green coffee suddenly crept into the vocabulary of food. A lot of people have been consuming coffee as a beverage in the past but it seems like the green coffee part of the regular coffee has just been rediscovered by someone today.
You need to know that the green coffee beans is the term used for the unroasted or immature coffee beans that have a pale color compared to the brownish or reddish colored roasted or mature coffee beans. You also need to know that the immature coffee beans are processed most of the time for removal of the outer pulp and mucilage, the waxy layer located on the outer surface that is kept intact.
The mucilage is actually the exopolysaccharide, thick and gluey substance that is produced by most plants and some microorganisms. The mucilage plays a really important role in the germination of seed by storing water and food.
During the midway of the new millennium, the green coffee has started to become a really strong nutritional and health supplement. The chlorogenic acid in the green coffee has been a focus of several clinical trials. The chlorogenic acid in the green coffee actually has lipolytic properties that is why it is being used so many times in dietary programs, as well as in weight-loss health supplements.
It is important for you to be aware of the contents of green coffee.
You need to know that green coffee contains volatile and non-volatile compounds, proteins, lipids, carbohydrates, amino acids, and alkaloids. Caffeine is actually the most common alkaloid that is present in both the roasted and green coffee. You should also know that the caffeine will not be affected by the changes that might happen during the maturation of the coffee beans from green to brown.
12 percent of the composition of green coffee beans is actually accounted by proteins. Most of the proteins will become free amino acids during the process of maturation.
Even if carbohydrates account for as much as 50% of the green coffee bean dry weight, it actually does not contribute to the flavor.
The unpleasant taste and odor of the green coffee beans is caused by the volatile compound that includes molecules that contain nitrogen. You need to know that even if green coffee beans retain a lot of vitamins and antioxidants, they can’t be used in preparing beverages. It is important for you to know that during the process of roasting, the green coffee beans will be losing a lot of vitamins. If you want to know more about green coffee beans, check this link now.