Niny Z. Rao's research while affiliated with Thomas Jefferson University and other places

Publications (9)

Article
Full-text available
Peaberry coffee is the result of a natural mutation of coffee beans, and they make up only about 5–7% of coffee crops. A typical coffee cherry contains two seeds that are developed against each other, resulting in the distinctive half-rounded shape of coffee beans. However, failing to fertilize both ovules of one of the seeds or failure in endosper...
Article
Full-text available
Nanotechnology has become increasingly important in modern society, and nanoparticles are routinely used in many areas of technology, industry, and commercial products. Many species of nanoparticle (NP) are typically synthesized using toxic or hazardous chemicals, making these methods less environmentally friendly. Consequently, there has been grow...
Article
Full-text available
The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were prepared from Arabica Columbian coffee beans roasted to...
Article
Full-text available
The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico. The concentrations of three caffeoylquinic acid (CQA) isomers were also determined. Cold brew coffee chemistry was compared to that of hot brew coffee prepared with the same grind-...
Article
Full-text available
The extraction kinetics and equilibrium concentrations of caffeine and 3-chlorogenic acid (3-CGA) in cold brew coffee were investigated by brewing four coffee samples (dark roast/medium grind, dark roast/coarse grind, medium roast/medium grind, medium roast/coarse grind) using cold and hot methods. 3-CGA and caffeine were found at higher concentrat...

Citations

... Currently, there are many methods of brewing coffee that differ in parameters and complexity. Among methods of brewing that were mostly investigated are French Press, drip/poured coffee, Turkish coffee and cold brew [11,[14][15][16][17][18][19][20][21]. Much research has been performed on the influence of the brew preparation method on their characteristics, but relatively little attention has been paid to the moka pot method. ...
... AeroPress method falls in the ideal area of Fig. 1 for light, while it falls in the strong area for medium and dark. Measurements of pH (Table 1) quantify the aqueous hydrogen ion concentration and provide a measure of deprotonated acid molecule levels (Rao & Fuller, 2018). The acidity of the coffee bean peaks during the first crack and decreases as roasting continues. ...
... The surface area of the coffee particles increases with the decreasing particle size. Thus, the soluble coffee compounds could be quickly extracted from the surface and near-surface volume of the fine coffee grind matrix [36]. More acidic compounds, such as chlorogenic acids, may be dissolved and contribute a greater acidity to the coffee brew [37]. ...